July 23, 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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Crab and Corn Fritters Remoulade

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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Sicilian Caponata

Sicilian Caponata

Serve this Italian favorite with slices of lightly toasted baguette for a snack, or along with any roasted or grilled meat or seafood. The recipe calls for the complex flavors of V8 juice, but plain tomato juice will work.

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Salted Peanut Butter Cookies

Salted Peanut Butter Cookies

If you like peanut butter cookies, these are THE BEST EVER. We first made them for our 2018 Holiday Food Guide, and they are in regular rotation. We like Planter's brand Redskin Spanish peanuts, and an extra-chunky peanut butter. Bake them a little longer for crunchy cookies, a bit less for soft; Since the recipe calls for 2 eggs, you could cut it in half for just 24 cookies, but I make the whole batch. They go quickly.

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Fried Catfish

Fried Catfish

My dad was a freshwater fisherman; there was almost always some in the freezer, and it was a real treat when my mom would pull some out and fry it up for supper.

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