July 14, 2016  

I need your help. Believe it or not, we're laying out plans for our Holiday 2016 issue and I'd like input from you, the reader. Chef John Besh shared family recipes and traditions for our first holiday issue (2012), Chef Emeril Lagasse did the same for our second holiday issue (2013), and for the last two years we've put together the Ultimate Holiday Menu. This year I want to deliver a reader-driven issue.

On sale from early November until New Year, the issue spans Election Day (may it get here quickly,) Thanksgiving, Winter Solstice, Christmas Eve, Christmas Day, Chanukah, Kwanzaa, New Year's Eve, and New Year's Day. Does your family have any quirky traditions? I want to hear about them! Family recipes that you can't do without over any of these holidays? I want to try them! Old family photos? I want to see them!

Email me if you've got something to contribute. I'm interested in Soul, Cajun, Creole, and food and traditions from the seven nations that make up the backbone of Louisiana's unique culinary culture: French, Spanish, English, Native American, African, German, and Italian; plus anything else from the melting pot that makes up our state.

On another note, our friends over at the Jeanerette Museum in Iberia Parish are collecting photos and historical information on Jeanerette's Italian business owners and their families. If you have anything to include in the collection, email jeanerettemuseum@yahoo.com, stop by the museum at 500 E. Main Street, or call 337-276-4408 (Tue-Fri, 10 AM to 4 PM) for more information.

Enjoy this week's recipes, share them with family and friends, try to stay cool and, as always, let me know what's on your mind

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

P.S. Watch your email and paper mail for subscription renewal notices! Make sure you renew in a timely manner so you don't miss an issue. Call us at 504-208-9959, or click here to renew online.

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Tip of the Week:

Miss last week's recipes?

Louisiana Peach Cobbler (most viewed last week)

• Crab Remoulade Salad

Buffalo Shrimp

Looking for a specific recipe? We have over 1,300: Click here!

Music Lineup Announced Today!

Crispy Fish Tacos

Bronzed Fish Tacos

Once relegated to beach shack restaurants along the coast of Southern California, fish tacos now reign supreme. Louisiana coastal waters yield up some to the sweetest, tastiest fish known to man, perfect for this light summer meal.

Dilled Shrimp Pasta Salad

Dilled Shrimp Pasta Salad

From our friends at Whole Foods Market, this pasta salad is substantial enough for an entrée. The shrimp and edamame (substitute baby lima beans if you'd like) are added to the pasta water for the final minutes of cooking, making this a one-pot meal. Make a zesty dressing with bright flavors of lemon and dill, and serve at room temperature or chilled.

Easy Baby Back Ribs

Easy Baby Back Ribs

Purists will undoubtedly be horrified, but this is the way I've prepared baby back ribs for years. My husband's birthday falls just after the 4th of July and I've thrown many a party for him with these ribs as the central character. I parboil them a day in advance, rub them with a smoky rub, then finish off on a hot grill at the last minute. They're delicious.


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