![Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook] Aran Goyoaga • Pan-baked tahini](https://cdn.shopify.com/s/files/1/0582/2732/7047/files/9781984858993.jpg?v=1743524217)
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• Pan-baked tahini
• Minimum effort for maximum magic
and an artichoke dip that recalls TGI Fridays’ delights that will make you want to stay in
in Jerusalem
From the feedback she’s gotten from her enormously engaged online community
Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook] Aran Goyoaga • Pan-baked tahiniMason Hereford grew up in rural Virginia, where he frequented local country stores that sold everything from gas and ammo to broccoli cheese casserole and a turkey, cheddar, and cranberry sandwich that still haunts his dreams. After working in fine dining, he opened Turkey and the Wolf in New Orleans in 2016, bringing country store spirit (and his take on that turkey sandwich) to the masses. In Turkey and the Wolf, Hereford draws on inspiration from
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