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January 7, 2015
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Happy New Year! I hope yours is off to a great, if somewhat chilly, start. The cover you see pictured here >>> is our January/February issue, in the mail to subscribers and on the way to the newsstand. It's loaded with some great recipes, tips on making your own pasta (divine!!) and ravioli with several different stuffings, including a seafood stuffing, and techniques for three different kinds of bread, all from one simple recipe. If you're not a subscriber and would like to try it out, we've re-instituted our $10, 3-issue trial subscription offer. We can start you with this issue, then follow up with March/April which is in production now and includes a huge selection of recipes using crawfish. You'll finish up with May/June, which will feature a seafood boil with all the trimmings. By then you'll have almost 200 exclusive recipes (that do not appear on our website, they are for paid subscribers only), several great ideas for road trips, and if history repeats itself you'll renew your subscription without hesitation. Click here for full details and to order your subscription today. I hear from readers every day, telling me how much they love it, how they and other family members take turns cooking great meals out of it, and how they use it to plan fun trips around the state.If you like to cook, or just read recipes, you're guaranteed to love the magazine. Each year I compile lists of the most popular recipes on our website. I'm running a little late this year, but here is the link to the page featuring readers' favorite seafood recipes - do you see a personal favorite there? Next week I'll have the list up featuring recipes without seafood. And finally, the events marking the 200 year anniversary of the Battle of New Orleans are getting under way. It's a pretty big deal, and there are lots of plans in the works for developing the battlefield into a much bigger destination. Meanwhile, lots of reinactments and the like going on for the month; full details here. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. My Italian husband made the Italian Butterball Cookies linked on the right; they were great! You could find powdered sugar all over the house. P.P.S. Click to subscribe to Louisiana Kitchen & Culture in print. You'll receive exclusive recipes and articles with plenty of photos of food, people and places. Celebrate Louisiana with us and support this newsletter.
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Our Jan/Feb 2015 issue is off the press and in the mail. Get your copy; Click to Subscribe |
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Susan's Red Beans and Rice This is how I make red beans. My friend Quin calls it Rich Man's Red Beans because there's so much meat in the dish; it's really good, makes a lot, and freezes beautifully. Perfect for the cold weather this week. Click to forward email and recipes.
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Cream of Oyster Soup This is an easy, old-fashioned oyster soup. It comes together in about 30 minutes, so it's fast enough for a weeknight dinner, but tasty and elegant enough for a dinner party.. Click to forward email and recipes.
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Nonna Rose's Meatballs My mother-in-law gave me this recipe, and it's really very good. But everyone who knew Rose knows she never baked a meatball in her life, she fried them. I think she was afraid I was feeding her darling boy nothing but fried food and wanted something a little healtiher... Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |