August 29, 2019


Greetings from Baton Rouge! I’m in town for the Lt. Governor’s annual tourism summit, an event I always look forward to. I get to catch up with old friends, make some new ones, and gather up some interesting story ideas. I leave invigorated for the upcoming fall and holiday season.

Speaking of holidays, a few weeks ago I asked you to send in requests for recipes you’d like to see in the 2019 Holiday Food Guide. I heard from a few of you, but I’m asking again, plus if you have any family favorites for the holidays, from Thanksgiving to New Years, that you’re willing to share, I’d love to see those too. Email me, please!

It’s hot here, and the recipes I’ve selected this week reflect that. Well, except for the crabmeat au gratin, but who can resist that???

Enjoy the recipes, cook something tasty, and as always, let me know what’s on your mind.

If you're not a magazine subscriber you're missing the best of what we do; subscribe today. You'll get your first issue, next week, and you will be doing your part to support this newsletter and help grow the magazine.

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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Pasta with Shrimp in Tomato Cream

John Folse's Balckeye Pea-Battered Shrimp

Shrimp are fried every day in Louisiana, and the ingredients used to make and flavor the batters are as varied as the cooks who prepare them. Chef John Folse shared this one with us many years ago. Click to forward this email and recipes.

Fresh Off the Cobb Corn Chowder

Jumbo Lump Gulf Crabmeat au Gratin

This is a decadent appetizer. You make a quick cheese sauce that goes over jumbo lump crabmeat, top with more cheese, then bake until browned and bubbly. Have a thinly sliced baguette on hand for dipping.  Click to forward email and recipes.

White bean and Sausage Gratin

Sweetcorn and Shrimp Macque Choux

This easy recipe is full of fresh summer vegetables and sweet, succulent shrimp. Finish it off with a generous handful of chopped fresh basil, parsley, or cilantro. Perfect for a luncheon or a light supper on a hot day. Click to forward email and recipes.

Caribbean Fruit Salad

Caribbean Fruit Salad


This fruit salad, served chilled, is perfect alonside anything you might pull off the grill this summer! My Louisiana Kitchen & Culture subscribers will find the recipe on page 15 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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Taste Tammany


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