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December 7, 2017


Rumor has it we may see actual snow flurries in parts of Louisiana later this week; that has us all busting out the big coats and stocking up for snowpocalypse. I am one of those people who appreciates snow only when a pair of skis is strapped to the bottom of my feet, so you can imagine: I've got the space heater blowing on my ankles, pulled out my warmest sweaters, and put the heating pad outside on high for the one stubborn cat that refuses to come inside.

I hear a version of this over and over again from readers: "My -- son/friend/sister/uncle -- and I both love to cook, and we LOVE your magazine. We schedule time to spend on the phone together, going through each issue as soon as it arrives to plan what we're going to cook out of it. We live far apart and don't get to see each other as often as we'd like; this ritual helps us place ourselves mentally in the same kitchen. Thanks so much!"

If you've got a close friend or relative you don't see nearly enough of, consider a gift subscription for them and get a similar ritual going for you. A 1-year subscription is just $25, less than the cost of a quality cookbook, and each issue is packed with an entire cookbook's worth of recipes. We'll mail their first issue, the 2017 Holiday Food Guide, next week to arrive in time for Christmas, along with a gift card with your personalized message. Click here to order, or call us at 504-208-9959.

Bonus: You'll be supporting a small, New Orleans-based, locally-owned business.

See our calendar of events below for a great listing of holiday-themed events around the state over the next few weeks. There are too many Christmas parades to list; click here for a comprehensive list, and email Jim if we've left any out that you know about.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Tip of the Week: Hot Peppers and the Common Cold


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Windsor Court Holiday

Miss last week's recipes?

Corn & Crab Bisque

• Salmon Croquettes

Smothered Cajun 7 Steak

Looking for a specific recipe? We have over 1,200: Click here!

World's Best Seafood

Spinach and Bleu-Stuffed Flank Steak

Spinach and Bleu-Stuffed Flank Steak

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!

Click to forward this email and recipes.

Emeril's Seafood Gumbo

Emeril's Seafood Gumbo

Nothing says LOVE better than a pot full of gumbo; Emeril's version is packed with gumbo crabs, Louisiana, shrimp, and seasoned catfish (or any fairly firm, white fish). Nominate a kitchen helper; put one of you in charge of making the roux while the other preps the rest of the ingredients. Have plenty of hot cooked rice and toasted, butter French bread for serving.

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Jambalaya-Stuffed Pork Loin

Jambalaya-Stuffed Pork Loin

Here's a 2-for-1 recipe for you; double the jambalaya recipe and have that for dinner one night; save half of it and use it to stuff the pork loin later in the week. The jambalaya needs to be completely cool prior to stuffing anyway... You're welcome!

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Thank you and enjoy!

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