July 30, 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

Click to Read

Oven-Fried Fish Sticks

Oven-Fried Fish Sticks with

Creole Dipping Sauce

The breading will crisp even further in the oven, but these fish sticks are done so quickly it won't brown. The trick is to brown the breadcrumbs in a skillet on top of the stove in a tiny bit of oil.

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Stanley Tucci's Risotto with Shrimp

Stanley Tucci's Risotto with Shrimp

This recipe is from the acclaimed actor's cookbook, The Tucci Cookbook. His father's family emigrated from Italy to Vermont, where they gathered mushrooms for risotto. His mother adapted the family recipe to use delicate shrimp; for thos of you who don't believe in mixing seafood with cheese, the Parmesan is optional.

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Galatoire's Crabmeat Maison

Galatoire's Crabmeat Maison

When operating at full capacity, Galatoire's utilizes up to 750 pounds of jumbo lump crabmeat each week - much of which is used for preparation of this favorite dish.  In its composition, briny fresh lumps of sweet, succulent blue crab are gently folded with a simple sauce that is at once luscious and bracing.  Only the finest quality jumbo lump crab should be used for this elegant dish, which is perfect as a salad or cold appetizer but also makes for a lovely luncheon entrée.

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Fried Catfish

Corn, Creole Tomato, and Tasso Spoonbread

This dish is full of the flavors of summer, is really easy to put together. and makes a perfect lunch or light supper. Pair it with something off the grill, such as jumbo Louisiana shrimp, for a more substantial dinner.

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