Note: Print magazine subscribers check your recent emails for your renewal notice. Call us at 504-208-9959 or click here Renew your subscription
August 21, 2014        

The Food Network visited New Orleans over Memorial Day Weekend to shoot an episode of Eating America, and featured the New Orleans Wine and Food Experience and the Louisiana Seafood Cookoff extensively. As you may recall, I was a judge for the event; I give my commentary at about the 17:40 minute mark. If you missed it, you can watch the episode here.

August is usually the hottest month of the year down here. You wouldn't know it this year but tourism usually slows to a crawl, and locals head out on vacation. Four years ago the Louisiana Restaurant Association launched We Live to Eat: Restaurant Week in an effort to boost business. Participating restaurants offer two-course lunches for $20 or less, and threee-course dinners for $39 or less. This year, for the first time, the "insider's" kickoff party is open to the general public; entry is $25 and include food and drink. For tickets and more information, click through here.

In between all that I'm proofing final pages for the September/October issue, which you won't want to miss because it's absolutely loaded with recipes from four very Cajun but very different parts of Louisiana. We've nicknamed it our Cajun Comfort Food issue; it's not too late to get your name on the subscription list if you're not already a subscriber.

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

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

P.S. Subscribe to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. If you enjoy this newsletter then you will love the magazine, exclusive recipes, interesting articles with plenty of photos of food, people and places.

Click and you'll instantly become a fan.  It's free, easy, and you'll get more of what we do best: recipes, news, comments and friendship. Just a click and you're done and you'll help spread the word about the magazine.

In the Mail!

Click to Subscribe


LA Farmers Markets - buy local

LA Visitors' Centers

Tip of the Week:

Citrus juice, or vinegar, in your summer salad?

Click to browse all kitchen tips!

Miss last week's recipes?

Stewed Okra and Tomatoes (most popular last week)

Lima Beans and Shrimp

 Shrimp Sliders

Looking for a specific recipe? We have over 1000 searchable here!

900+ Recipes

Order The Collector's Bundle: every magazine we have published. It's not often you have the chance to collect every single issue of a magazine. Click to order or call 504.208.9959 for more info and place your order.

Hatch Chili Chicken Tortilla Soup

Hatch Chili Chicken Tortilla Soup

My friend Jeff Young writes the popular food blog Catholic Foodie. He is a firm believer that food heals most all ills, and he and his wife cook a LOT. He posted this recipe last week and, since it is filled with some of my favorite flavors, I promptly made it. I couldn't find Hatch chilis so I substituted poblanos; up the chili powder amount to a quarter cup and added almost that much cumin to it. It was absolutely delicious. There was lots left over, so I added some black beans to the soup,roasted some more peppers, and used the mixture to stuff the peppers. Added feta cheese this time; that was delicious also. 

Click to forward email and recipes.

Pulled Pork with Tabasco Mustard Sauce

Pulled Pork with Tabasco Mustard Sauce

From Savoring America, this is one of my favorites for a big crowd. Don't be put off by the long list of ingredients; it's mainly measuring things. Actual prep work is nominal. It's in the oven for about 5 hours, almost unattended. The sauce cooks atop the stove for 2 hours and needs to be stirred occasionally. If you're transporting it, it needs to sit for an hour after it comes out of the oven, so throw a tea towel over it, put it in the trunk and take off. Say, to a Saints tailgate party... 

Click to forward email and recipes.

Corn-stuffed Peppers

Corn-Stuffed Peppers

We have a story on rendering your own lard in the upcoming September/October edition of the magazine. In researching various aspects I cam across 100% Natural Lard, a cookbook from the editors of Grit magazine. It's got about 150 recipes using lard, including this beauty using the summer's best corn and peppers. Feel free to substitute butter, but lard has half the saturated fat, and most of the unsaturated fat is the same kind found in salmon and olives.

Click to forward email and recipes.

Louisiana Kitchen & Culture's e-Newsletter reaches thousands of people every week. For advertising information, email Susan


Click and you'll instantly become a fan.  It's free, easy, and you'll get more of what we do best: recipes, news, comments and friendship. Just a click and you'll help spread the word about the magazine.

Events List

Aug 21, 2014 to Aug 24, 2014

Aug 29, 2014 to Aug 31, 2014

Cypremort Point: Labor Day Fishing Rodeo

Aug 29, 2014 to Sep 1, 2014

Aug 30, 2014

Sep 5, 2014 to Sep 6, 2014

St. Martinville: Pepper Festival

Sep 8, 2014

Queen City FestivalPages

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

Louisiana Recipes Newsletter Archive (search past newsletters)


Add Us as a Friend on Facebook |

Published in Louisiana by Louisianians

2013 Copyright Our Kitchen & Culture, LLC.  All Rights Reserved

You are receiving this because you have indicated you are interested in authentic Louisiana cuisine and recipes.  

Our mailing address is: Kitchen & Culture  1450 Annunciation Street #2119  New Orleans, LA 70130

 Louisiana Kitchen & Culture is a registered trademark of Our Kitchen and Culture, LLC.