July 16, 2020


Wondering where your May/June issue of Louisiana Kitchen & Culture magazine is?

Click over on on the cover and get your digital copy. ➠➠➠➠➠➠


Important subscriber notice: As you probably know, New Orleans has been a hotspot for the corona virus; the city was all but shut down back in March, and the state soon followed suit. This made it impossible (and dangerous) to send out freelance writers and photographers to develop content, but also to make the daily (or more) trip to the grocery store, seafod market, farmer's stand, etc to buy ingredients for recipe development and testing.

Because of this, we have not produced a printed magazine since March-- rather, we combed through the archives and pulled out our favorite recipes, features, and destinations and put them together in a special digital edition of the magazine. We plan to be back to a regular print schedule with the Sept/Oct edition; subscribers will be automatically extended by 2 issues. If you have not browsed the digital edition yet, I urge you to do so; click on the Seafood Boil cover to open it up in your web browser. It is designed to be very similar in layout to the regular print magazine; but you click the arrows to the right and left of your screen to navigate. Most pages have a tab at the top of the page that will take you back to the table of contents; I think you'll really enjoy it, and would love to hear what you think.

Enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

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!

Tip of the Week:

Did you know that a mason jar can be used on most blenders?

June 2020

(click to read online)June 20

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Shrimp and Fried Garlic over Baked Tomatoes

Shrimp and Garlic over Baked Tomatoes

This recipe is full of the flavors of summer. Use the ripest tomatoes you can get your hands on, and have a generous loaf of crusty French bread on hand for soaking up all the tasty drippings.

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Summer Corn Salad with Okra Croutons

Summer Corn Salad with Fried Okra Croutons

This refreshing summer salad makes an excellent side dish for any summer meal, particularly if you have something coming off the grill. I warn you, though, the fried okra bites are addictive; you might want to double the recipe!

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Sicilian Eggplant and Zucchini Rollatini

No-Fail Eggplant Lasagna

From the excellent cookbook Mastering the Art of Southern Cooking, this recipe swaps eggplant and lasagna for pasta—It's a dish that benefits greatly from cooking it several days in advance then reheating it to serve, making it a excellent option for a weeknight meal. It also freezes well, so by all means double the recipe.

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Broiled Salmon

Broiled Salmon

This fish is simple enough for a weeknight, but fancy enough for a dinner party. If you don't have salmon, substitute your favorite fish; the technique works equally well and the flavors translate nicely.

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