February 27, 2020





What are you going to do with your extra day this year? I have old friends coming over for dinner this weekend, two that I've not seen in about 18 months, another one I've not seen in years. I need to check in with them today and see what they've given up for Lent, so that I can get dinner planned...

And as it turns out, nothing, so I have free rein. I think I'll do an Italian night, one of my slow-braised meat sauces and the focaccia you'll find in the upcoming March/April issue (pictured at right, it's at the printer), and have the guests pot luck a salad, side, and dessert. We were all neighbors for years and passed a lot of time in each other's kitchens, so I'm really looking forward to catching up.

This is a slow weekend, as everyone recovers from the excesses of Mardi Gras. The last piece of king cake was eaten with coffee this morning (I made my first-ever on Monday and it was great, look for the recipe next Mardi Gras). Subscribers will start seeing the March/April issue in their mail boxes next week, and it has some new favorites in it. There's a peanut butter cake that all our tasters are raving about and bonus: it's easy!

Click here to preview the issue (pictured above right; I'm really happy with the cover). Enjoy the recipes 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

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Crawfish-Stuffed Artichoke

Crawfish-Stuffed Artichoke

This was the cover dish for our best-selling March/April 2018 issue; artichokes are in season and so are crawfish. Put this one on your list for the weekend.

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Fried Chicken and Gravy

Fried Chicken and Gravy

This is an old-fashioned method for slow-frying chicken; guaranteed tender results, and plenty of time for flavor to develop in the pan drippings. That means super-tasty pan gravy; make your favorite biscuits and/or a pot of rice to serve along side for a throw-back supper experience.

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Lee Bros. Shrimp Burger

Lee Bros. Shrimp Burger

Perfect for a Lenten Friday (or any Friday, for that matter), this easy recipe can be prepared several hours in advance, up to the point of actually cooking them; and the method for poaching the shrimp is straightforward enough you might want to consider doubling it, so you have a second meal of delicious boiled shrimp.

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Pasta Night

Pasta Night

This quick and easy pasta dish will take your weeknight dinner game to a new level. My Louisiana Kitchen & Culture subscribers  will find the recipe on page 41 of the January / February 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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