April 9, 2020



Greetings, I hope this note finds you safe and healthy, and taking care to keep yourself that way. I am utilizing grocery delivery and curbside pickup, not venturing out otherwise unless absolutely necessary, and I hope you're doing the same.

Many thanks to those who took time to write last week; I've not had a chance to get back to all of you, but I enjoyed reading about how you're passing time during this corona virus crisis. It helped ME pass the time!

For dinner last night, I slow-roasted a whole chicken over a bed of fingerling potatoes, onion, garlic, and cherry tomatoes, with rosemary and garlic for seasoning. Earlier in the week I made the white beans with Italian sausage linked below; we've been enjoying that dish for years. Over the weekend, a shrimp and broccoli stir fry-- simple and tasty. I have a grocery delivery scheduled for Friday, so will hopefully have some inspiration for some fun cooking over the weekend.


Below, you'll find a few more recipes to try this week--cook something tasty!

Click here to preview the March/Apil issue (pictured above right; if you're NOT a subscriber and would like to order a copy, click here or call us at 504.208.9959 enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

March/April 2020

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White Beans with Italian Sausage

White Beans with Italian Sausage

Canned beans make this easy, but if you have dried beans and the time, cook up half a pound and use those instead. Season the cooking liquid with rosemary, cracked pepper, salt, and a couple of bay leaves... Add a little stock to the final recipe to make it more like a hearty soup, or make it thick and spread it on toasted bread. It's delicious.

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Baked Stuffed Fish

Baked Stuffed Fish

This recipe calls for a whole catfish, but feel free to substitute any kind of fish-- and if you don't have a whole fish, use fish fillets; simmer them in the tomato sauce, and add a dollop of the seafood stuffing on top. The stuffing works for stuffing peppers, too.

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Smoked Pork Paella

Smoked Pork Paella

This one first appeared in the magazine a few years ago; sub in chicken for pork, or use a mixture of whatever you have on hand. The smoked paprika and cumin are essential to the dish.

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Crawfish Soft Scramble

Crawfish Soft Scramble

This delicious recipe is great for brunch, and also as a "breakfast for dinner" option! My Louisiana Kitchen & Culture subscribers  will find the recipe on page 25 of the March/April 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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