Coq au Vin {And a Cookbook Giveaway!}

Coq au Vin

My first experience with (or at least my first memory of) coq au vin was the vicarious thrill I got when Shelly lit the dish aflame in a big copper pot many years ago in her French kitchen. She and her family were renting a farmhouse, and the farm animals conveyed. Every morning, Shelly donned a pair of hip waders… 

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Spicy Crab Dip with Homemade Garlic Parmesan Crackers

Spicy Crab Dip

I’m starting to think I’m the last of the gluten holdouts (except Fran, a committed glut-ivore). Even Emeril Lagasse’s chef-daughters are gluten free, so really, how hard can it be? Their latest cookbook promises big flavor and bold taste even without the wheat. Would two born and bred New Orleanians have it any other way?… 

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