January 30, 2020


Click to preview the January/February issue (pictured at right). I've heard from readers all over the country, delighted with the variety of recipes; one woman said her husband declared they were going to cook every recipe in the issue!

That's a lot of work; I know, because I cooked or helped cook most of them before publishing them. That's the difference between recipes you find in my magazine and those you find for free on the internet: mine have all been tested, and most of them tasted by a handful of people who know food. It's really frustrating to spend money on ingredients, then time prepping and cooking, a recipe that just doesn't work. I spend a lot of time in the kitchen to ensure that doesn't happen to my readers when they cook some of my recipes.

So if you only get this newsletter, and don't also subscribe to the print magazine, you're really missing out on the best of what we do here.

This week's newsletter recipes are selected with a crowd in mind, so invite people over to watch the Super Bowl Sunday, cook something tasty to share 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!

Jan/Feb 2020

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David Kelly's Stickt, Sweet, and Spicy Chicken Wings

Sticky, Sweet, Spicy Wings

An old friend shared his wing-making magic with the magazine several years ago; the key here is to rub the wings with a seasoned dry rub and let them brine in the refrigerator overnight. Cook them over indirect heat, then finish them over direct heat for a great char.

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Peel-N-Eat Shrimp

Peel-and-Eat Shrimp

I love Tex-Mex food and I love Louisiana shrimp, so this recipe is a match made in heaven for me. From the excellent cookbook AMA, A Modern Tex-Mex Kitchen, there's ginger, mint, and cilantro in the mix, bound with a few tablespoons of butter. Have plenty of napkins on hand!

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Chicken Voodoo Rigatoni

Chicken Voodoo Rigatoni

I quit smoking 18 years ago on my birthday, February 3. It happened to be Super Bowl Sunday, and I knew I needed to stay busy that day to keep my mind off the fact that I wasn't smoking. I went through my cookbooks to find a labor-intensive recipe, and this is what I made and cooked that day, while I watched the Super Bowl. I went to at least 3 different markets buying up peppers, and I minced every one of those by hand. I've alway said "Chef Jimmy Bannos helped me quit smoking; He subscribed to the magazine a few years ago and I told him the story. He got a kick out of it. Don't forget to wear gloves while chopping those peppers!

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Redfish Tacos

Redfish Tacos

These light, delicious seafood tacos are perfect if you're looking to lighten up your diet this winter. My Louisiana Kitchen & Culture subscribers will January / February 2020 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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2020 Mardi Gras Parade Schedule

Email Jim if you have corrections or additions to our list!

Taste Carmello


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