It's hard to believe that Christmas Eve is just 2 weeks from tomorrow, but it is. It will be a quiet holiday season this year; for the first time in years we aren't traveling west to see Jim's family.

We haven't even started to talk about what we want to cook for Christmas dinner; I'll probably keep it pretty simple since it's just the two of us and, what with recipe testing turkey breasts for the magazine, we've had our fill of turkey for the year. Maybe I'll make a luxurious pasta dish with rich homemade egg noodles.

Whatever you and your family plan for the season, please stay safe. I lost a mentor and good friend to COVID this week.

We're sending out subscription renewal notices and gift subscription renewal notices, so keep an eye on your mail box and your email inbox. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

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!

November/December 2020 In the Mail; if you're a PAID subscriber and would like a link to the digital edition, email me.

Coquilles St. Jacques

This dish makes an elegant entrée for 2 or appetizer for 4 and is a great addition to any Christmas eve dinner. They can be assembled in advance then refrigerated for a day or frozen; bring to room temperature before baking.

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Edna Lewis' Hot Crusty Buttermilk Biscuits

There aren't many foods in this world that I love more than a good, hot buttermilk biscuit. This recipe from the acclaimed Southern chef Edna Lewis is a cinch for filling that craving.

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Emeril's Orangecello 

If you get this started this weekend, it'll be ready for gifting--or sipping!-- by Christmas. Emeril and his team shared this one with us many holiday seasons ago, and it remains a favorite.

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