August 1, 2019


If you are a subscriber, watch you email this week for renewal notices; your subscription may be up for renewal. We are emailing out reminders today and tomorrow.

Earlier this month I was out for brunch with some friends and, as usual, the discussion over food turned to other memorable meals we'd had. One woman asked if I'd ever prepared a tagine; she and her husband were in Morocco earlier this year and had one as part of a meal that she said was in her top ten meals of all time. It's not anything I've ever made, but I was intrigued and did some research. Earlier this week I hosted a Casablanca night; the dish was divine. And not that difficult! You'll read about it in the upcoming Sept/Oct issue of the magazine.

Good luck to chef Nathan Richard this weekend. He will be prepresenting Louisiana in the Great American Seafood Saturday afternoon during the LRA expo here in New Orleans. He tells me he's polishing up the dish he won the Louisiana Seafood Cookoff with earlier this year; I judged that event, it was delicious. TIckets and more information about the event are available here; stop by and say hello if you attend.

If you're not a subscriber you're missing the best of what we do; subscribe today and help support this small business. You'll get your first issue, the July/August issue pictured here, next week, and readers are telling me they're loving it.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.


Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Tip of the Week: Zucchini 101


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Broccoli, Rice, and Cheese Casserole

Broccoli, Rice, and Cheese Casserole

A comfort food classic, and a family reunion favorite. Scale up or down as desired; leftovers freeze well.

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Grilled Shrimp and Mango Salad

Grilled Shrimp and Mango Salad

This easy recipe is perfect for a summer luncheon or a light dinner on a hot night. Feel free to substitute ripe peaches in place of the mango if you have better access to peaches.

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Royal Reds

Royal Reds

Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.

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Classic Summer Vegetable Plate

Tuna-Stuffed Roasted Peppers


This is an easy and delicious appetizer for a summer meal-- top-quality poached tuna salad stuffed in roasted mini peppers. My Louisiana Kitchen & Culture subscribers will find the recipe on page 21 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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