Plus, the secret behind Louisiana caviar and Mardi Gras memories over food.
| This is the Where NOLA Eats e-mail newsletter from The Times-Picayune | The New Orleans Advocate. |
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| | BY JACK BARLOW | Staff writer What's fancier than caviar? The exclusive and expensive fish eggs have long been a fixture of haute cuisine, so it's no surprise that in a culinary-focused region like south Louisiana, there's a unique take on the delicacy. Read more |
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| | BY IAN MCNULTY | Staff writer Jinxes and mojo aside, we New Orleanians don’t have much sway over the outcome of a Saints season. The same goes for crawfish season, which has been a dismal one thus far. Read more |
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