December 5, 2019
Holiday Gift Subscription




Holiday gift idea! I hope you all had a wonderful Thanksgiving with plenty of leftovers! I ate dressing for breakfast more than once.

Now is the time to shop, and I suggest you give a gift subscription to everyone on your list who loves Louisiana's unique culinary culture and heritage. Place your order by the end of next week, and we'll send all your recipients a copy of the November/December issue (pictured above right) in an envelope with a custom gift card from you.

It will arrive well before Christmas, and I bet some of the festive dishes featured will show up on holiday tables.We are now accepting orders for holiday gifts! Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 42 issues plus a subscription for all of 2020). We'll send their first issue, along with a gift card, to arrive just before Christmas. Get a jump-start on your holiday shopping!

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:

Cajun-Fried TurkeyButtermilk-Brined Roast TurkeySweet Potato Casserole

November/December 2019

(click to find a retailer near you)Sept/Oct 2019

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Meatball soup with Cilantro Pesto

Meatball Soup with Cilantro Pesto

I like this soup because it's light enough to eat in warmer weather, but hearty enough to be great on a cold night. It's practically the national soup of Mexico, and is bursting with the bright flavors of lime and cilantro. If you're one of those people who can't abide the taste of cilantro, sub out Italian flat-leafed parsley; you'll still get a burst of bright green flavor. I've been known to dice up a serrano chili or three to pass at the table for those of us who like it hot.

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Smothered Chicken and Rice

Smothered Chicken and Rice

This is slightly adapted from Chef Scott Peacock's grandmother's recipe and is as close as I've been able to come in replicating my mother's version of this dish. She absolutely loved it, as do I. There's nothing at all fancy about it, but the aroma of the dish brings her front and center in my mind. She never wrote anything down and, by the time I got enough sense in me to value her down-home style, she'd stopped cooking.

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White Bean and Tasso Soup

Cajun White Bean and Tasso Soup

This is easy and delicious; and is a staple over in the Cajun portion of the state. If you don't have access to tasso, substitute smoked sausage or a smoked pork shank.

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Asparagus Bundles

Asparagus Bundles

these elegant, delicious bundles were scarfed down as quickly as we made them. My Louisiana Kitchen & Culture subscribers will find the recipe on page 30 of the November / December 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 Carmello


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