Writer Sue Strachan chronicled the local social scene for The Times-Picayune and St. Charles Avenue magazine. Her latest book ...

For the first time in over a century, Parisians and tourists are getting ready to take a refreshing dip in the Seine.

In a food processor or by hand, beat egg yolk with red wine vinegar, Dijon mustard, and shallot. Slowly, in a thin stream, add oil and optional bacon fat, blending well until slightly thickened.