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Category Archives: Fork in the Road

Progressive Dining: Dishcrawl New Orleans

Progressive Dining: Dishcrawl New Orleans

April 9, 2014 in Columns, Fork in the Road, Louisiana, Travel Leave a comment

KELSEY PARRIS Going out to eat is always an experience, be it good or bad, delicious or terrible, atmospheric or just plain strip-mall-esque. Although every restaurant is its own little world, most follow a basic formula: creating an establishment that is clearly marked as a restaurant where guests order, sit, eat and pay. That’s what … Continue reading →

Locally Preserved: A Company on a Mission

Locally Preserved: A Company on a Mission

March 19, 2014 in Columns, Fork in the Road, Neat with a Twist Leave a comment

KELSEY PARRIS My parents were always into the idea of gardening and really using and preserving the literal fruits of their labor. My mom grew up on a farm and considered any unplanted plot of land a waste, and my dad was a strident do-it-yourselfer. We always had something growing, from herbs to avocado pits, … Continue reading →

The Hot Brown: A Jazz Age Sandwich Survives

February 28, 2014 in Columns, Fork in the Road, Kentucky, Travel 4 Comments

FRED SAUCEMAN Guests at the Brown Hotel in Louisville, Kentucky, had grown tired of ham and eggs. During the Jazz Age, the “Roaring Twenties,” a crowd of over 1,200 for the dinner dance at the new hotel at the corner Fourth and Broad was common. Financed by Louisville businessman J. Graham Brown to the tune … Continue reading →

The Presa Margarita at Borgne Restaurant | New Orleans

The Presa Margarita at Borgne Restaurant | New Orleans

September 19, 2013 in Cocktails, Columns, Custom Menu, Drinks, Fork in the Road, The LA to L.A. Chef Leave a comment

Gisele Perez was so impressed by the Presa at Borgne that she begged the recipe out of them – and shared it on OKRA Continue reading →

The Meat of Central Texas BBQ: No Sauce, No Forks, No Sides

September 10, 2013 in Columns, Fork in the Road, Texas, The BBQ Chronicles, Travel 1 Comment

It is all about the meat and there is nothing to hide in Central Texas Continue reading →

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Nitty Grits: International Culinary Dictionary

Nitty Grits: International Culinary Dictionary

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OKRA Magazine

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Top Posts & Pages

Paul Prudhomme's Chicken and Sausage Jambalaya | Recipe
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New Orleans Gumbo Part 3: African Influence on NOLA Cuisine
Shadden's BBQ Sauce
Carbonara, Moral Laxity, and Other Pleasing Roman Traditions |Tawnya Manion
New Orleans Gumbo Part 4: Spanish Influence
Willet, Noah's Mill, and Rowan's Creek! Oh My!
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New Orleans Gumbo: Conclusion
New Orleans Gumbo: Part I

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