Watch your mailbox (or email) for notices about renewing your subscription to the magazine; we sent out several batches earlier this week. We're finishing up our September/October issue in the next couple of weeks, and you don't want to miss it. There's a fried shrimp recipe that's divine.
August 13, 2015

I am looking forward to the annual LTPA summit next week in Baton Rouge; several hundred travel, tourism, and hospitalty professionals gather to explore new trends, hear what our Lt. Governor Jay Dardenne has to say about the coming year for Louisiana tourism, and of course spend time catching up with each other. I've been involved for more than eight years now, and have made some good friends in the industry.

I picked this week's recipes with hot summer days in mind; none of them take too much trouble, but they all pack a lot of flavor. Send me some of your favorite, late-summer dinner ideas; I'd love to know what you're cooking.

ENTER TO WIN a Louisiana-Style Tailgate Party! The Louisiana Seafood Promotion and Marketing Board will ship the ingredients and tools you need right to your door. Click here for details.

See our list of what's happening around Louisiana below and find something to do this weekend, even if it's just staying cool. Whatever you decide, enjoy the recipes this week, share them with family and friends, and, as always,let me know what's on your mind.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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P.S. Subscribe to Louisiana Kitchen & Culture magazine today, get your first copy next week. Subscribers get exclusive recipes plus articles that celebrate people and places of Louisiana.

July/August In the Mail:

July/August Gulf SeafoodSubscribe Today: Get your copy next week!

Jumbo Lumb Gulf Crab Au Gratin

Jumbo Lump Gulf Crab Au Gratin

Susan Benton, who runs the popular blog out of Pensacola, FL provided the recipe when the people at Lodge Manufacturing were putting together their cook book Lodge Cast Iron Nation.

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Classic Diner Hamburger

Classic Diner Burger

Americans eat close to 15 billion hamburgers, in one form or another, each year. This recipe, from Diner: The Best of Casual American Cooking, suggests adding some ice water to the meat to help keep the patties extra-juicy. See this week's tip for perfectly seasoned burgers.

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Buffalo Shrimp with Blue Cheese Dip

Buffalo Shrimp with Blue Cheese Dip

I have always been of the mind that spicy-hot food actually cools you down on a hot day, and we sure could use it here in New Orleans. Bonus- there's a link to my favorite blue cheese dressing, also.

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This newsletter is read by thousands of people every Thursday. For advertising information, email Susan

        To Add or Correct an Event email: Jim

Aug 12, 2015 to Aug 16, 2015

Delcambre: Delcambre Shrimp Festival

Aug 14, 2015

Aug 15, 2015

Lake Charles: Arts & Crabs Fest

Aug 15, 2015 to Aug 16, 2015

New Iberia: SugaSheaux

Aug 16, 2015

Aug 19, 2015 to Aug 21, 2015

Shreveport: Sportsman's Expo

Aug 20, 2015 to Aug 22, 2015

Aug 21, 2015 to Aug 22, 2015

Aug 21, 2015 to Aug 23, 2015

Shreveport: Geek 4 Life

Aug 22, 2015

Baton Rouge: Zoo Run 5K
Monroe: Funroe Fest

View entire event list here (search by name, city)

Louisiana Recipes Newsletter Archive (search past newsletters)

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Published in New Orleans, Louisiana

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