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.

I'd love to hear from some of you-- what are you doing to pass time spent at home, if this is something new to you? Drop me an email. One of the biggest mental adjustments I've had to make is, believe it or not, long term meal planning. For the past many years, I have been constantly developing and testing recipes for the magazine, and it was the norm to go to the grocery store (or multiple grocery stores) at least once a day. Now, I'm trying to limit pickup or delivery to once a week.

Earlier this week I inventoried the contents of the freezer and made a checklist of what's in there, and intend to be diligent about scratching things off the list as I use them. I'm also trying to keep produce that needs to be used first in one bin of the refrigerator, items with a longer shelf life in another bin... etc. I've got ribs thawing out for later in the week, and am thinking about how to make a slaw out broccoli and brussels sprouts, and a pot of baked beans with some of the navy beans in the pantry.

And, I've been baking bread. Sandwich bread a few times, but our favorite is the basic Italian bread recipe in the March/April issue. My husband is second-generation Italian, and he says this bread is as good as any bread his grandmother ever made, so high praise indeed! If you've got flour and yeast on hand, and have the time, give it a try. One reader wrote me a few weeks ago to tell me that it might be the best loaf she's ever made!

Below, you'll find a few more recipes to try this week.

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

(click to find a retailer near you)Mar/Apr 20

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Salmon Croquettes

Salmon Croquettes

Apparently, a lot of people are searching for salmon croquette recipes; this recipe was viewed more than 1,000 times last week. You can make it with canned or fresh (cooked) salmon, tuna, or chicken; or, if you have leftover shrimp or crawfish, coarsely chop those and use. Versatile, depending on what you have on hand.v

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Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

I developed this recipe for the Cajun and Creole Instant Pot Classics feature story that appeared in the January/February 2020 edition of the magazine; it's a winner. My friend and neighbor who is a self-professed gumbo expert ranked it toward the top of his list; If you don't have a pressure cooker, it's easily adapted for stovetop. It'll just take a little longer.

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Creamy Crawfish Pasta

Creamy Crawfish Pasta

This is an easy recipe and it's definitely best with crawfish, but sub in shrimp, fish, or even chicken, if that's the protein you have on hand. Adjust cooking times accordingly.

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If you have an Easter ham, make sure you save the bone and make this recipe! My Louisiana Kitchen & Culture subscribers  will find the recipe on page 36 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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