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Though Warren Leruth died a decade ago, the legacy of this New Orleans chef, food scientist and restaurant consultant is still palpable. You can taste it in such local staples as oyster and artichoke soup, one of the original standards at his renowned restaurant LeRuth?s; in Green Goddess salad dressing, which he developed in the early 1960s; and even in the recipes for biscuits, red beans and dirty rice from Popeyes Louisiana Kitchen, which he created for that company when it was based in Louisiana.? [ Read more ]

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