December 13, 2018
Holiday Gift Subscription


Holiday festivities are in full swing-

Do you have your menus set yet? If not, we've selected three recipes below that will fit into a variety of scenarios- the flank steak is easy, slices well for a buffet or sit-down dinner, and leftovers make a great sandwich. Everyone loves crab cakes, and the bonus link to Susan Spicer's N'Awlins remoulade sauce included in the method for the crab cakes works with shrimp remoulade, as a salad dressing, a topping for fried eggplant, zucchini, or green tomatoes, etc. And the bread pudding we developed for the 2015 Holiday Food Guide has become a family favorite.

Let me know which of them you decide to cook, and what you think.

We are still accepting orders for holiday gift subscriptions; the cutoff date is near, though: December 19. Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 40 issues plus a subscription for all of 2019). There is still time so act today! We'll send their first issue, along with a gift card, to arrive just before Christmas. 

This time of year, food banks around the country often struggle to keep their shelves stocked. If you have the wherewithall, put a few extra cans of food in your shopping cart this weekend and make a donation to your local food bank. 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

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

Last Week's Recipes:

Emeril's Seafood GumboCream of Oyster SoupJambalaya-Stuffed Pork Loin

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Spinach & Bleu-Stuffed Flank Steak

Spinach and Bleu-Stuffed Flank Steak

(This description accidentally got attached to Emeril's gumbo recipe last week; here's the link to match the description.) This tasty cut of meat is butterflied, seasoned with plenty of garlic, and layered with spinach and blue cheese. Roll, tie, and roast; it's cut across the grain. Steam some broccoli while the steak roasts, and make a salad- dinner done!

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Cocktail Crab Cakesq

Cocktail Crab Cakes

This recipe calls for hors d'oeuvre-sized crab cakes; feel free to make them larger, for entree portions; they'll take a little longer to cook. Bonus: there's a link to Susan Spicer's N'Awlins Remoulade Sauce at the end of the method.

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Bread Pudding with Hard Sauce

Bread Pudding with Hard Sauce

This has become our go-so bread pudding for holiday feasts; first developed for the November/December 2015 Holiday Food Guide. It can be prepared up to baking as much as 24 hours in advance and refrigerated; let it come to room temperature before baking. It's delicious.

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Marinated Crab Claws

Marinated Crab Claws

Marinated crab claws are a welcome addition to any holiday dinner table, buffet, and pot luck party. My Louisiana Kitchen & Culture subscribers will find the recipe on page 12 of the Nov/Dec 2018 Holiday Food Guide; 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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