April 30, 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 except to exercise unless absolutely necessary, and I hope you're doing the same.

Unsurprisingly, our governor extended the state-wide stay at home order until the middle of May earlier this week. I've ventured into a grocery store just 3 times since since Mayor Cantrell issued the first order on March 20, and each time I've seen way too many people not observing social distancing, and not wearing some sort of face covering.

Our daily walks continue--New Orleans is really beautiful this time of year when the weather is fine. We got rain yesterday, so the Resurrection Ferns will be on full display for a few days; always fascinating to me.

My cooking has not been very inspired lately, I'm afraid. Grilled Burger Monday, Taco Tuesday, and Pizza Wednesday so far this week... I did make bread over the weekend, with an extra loaf baked to share with my neighbor, a young medical student who is far from home. He's been the recipient of recipe development leftovers for a couple of years now, and is paying me back by checking in every time he plans a grocery store trip to see if I need anything. What are you cooking that you're really enjoying? I really miss sharing food with friends and neighbors.

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

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March/April 2020

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Jazz Fest Stuffed Crawfish Bread

Jazz Fest Stuffed Crawfish Bread

This should be the final weekend of Jazz Fest- this stuffed crawfish bread is a perinneal favorite at the fest. If you enjoy music, our local radio station (owned by the Jazz and Heritage Foundation) is streaming their version of Jazz Fest all weekend. Click here to listen in, while you whip up a batch of this deliciousness.

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Fried Shrimp

Fried Shrimp

I have been craving a dressed fried shrimp po'boy lately; I think I'll pull some shrimp out of the freezer and fry up a batch this weekend. I'll be baking a fresh loaf of bread- it won't be the same without a New Orleans French loaf, but it will do in a pinch. I'll add some extra tomatoes to my grocery order.

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Stuffed Bell Peppers

Baked Stuffed Peppers

This is one of those comfort foods, and it doesn't call for any fancy ingredients. I'll swap out some of the ground beef for Italian sausage or ground pork; if you're in a healthier frame of mind, use ground turkey or chicken. A big handful of chopped mushrooms will add some beefy taste to the dish.

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Fried Eggplant Bites

Fried Eggplant Bites

This is my new obsession: I love these addictive bites as a snack, love them even more scattered over a bowl of pasta that's sauced with a good marinara. My Louisiana Kitchen & Culture subscribers will find the recipe on page 14 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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