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December 3, 2020

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Thanksgiving was good--I made the buttermilk-brined turkey breast recipe that's in the holiday issue (which is in the mail!) with just one change- instead of lightly browning my turkey wings and then cooking them in water for stock, I seasoned them and roasted them at 350F for almost 2 hours, then broke them down and cooked them, with onion, celery, and garlic, in the Instant Pot for 2 hours.

Best turkey stock I've ever made--it made a really good turkey gravy, and a very flavorful base for a turkey pot pie as I used up leftovers over the weekend. Drop me an email if you want me to go into more detail on how I made it.

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

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

Holiday 2020

Taste Tammany

Country-Style Meat Pies

Country-Style Meat Pies

This is a good project for a cold, rainy day. The recipe is not labor intensive, it just takes a lot of time--most of that hands off, but with a mindful eye. The recipe as written makes 12 pies; double it, fry what you want to eat, and freeze the rest. You'll be set for the winter.

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Hot and Spicy Shrimp

Hot and Spicy Shrimp

If you've got Louisiana shrimp in the freezer, this is a quick dinner that can be made in the time it takes to cook rice or pasta to serve it over. You'll want to have some good French bread on hand for sopping up any extra sauce.

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Pecan and Herb-Crusted Pork Chop

Pecan- and Herb-Crusted Pork Chop

This is also a quick, easy recipe; I'd want to serve with with slow-roasted sweet potatoes with plenty of butter, salt, and pepper, and a side of green beans braised with onions and mushrooms.

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