July 4, 2019



Below find a selection of recipes I picked to be a sure hit at any gathering this summer. Happy 4th of July!

As I compiled the recipe index last week for the latest issue and realized that there are almost 80 recipes in it, I thought, "What a bargain!" I have plenty of cookbooks that contain about that many recipes, and they cost a LOT more that a single copy of my magazine. If you're not a subscriber you're really missing out on a lot of great food. A trial subscription only costs $10; for that you'll get around 200 recipes between now and the end of the year. You can't beat that for a bargain- Sign up today and you'll get the issue pictured at right next week. (Subscriber copies will start arriving next week also.)

Plus, you'll be doing your part to help support this small business. Click here for a 1-, 2-, or 3-year subscription or click here for the $10 trial offer. You won't regret it, and I'll appreciate the business.

Below find a selection of recipes I picked to be a sure hit at any gathering this summer. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.


Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Oyster Po'Boy

Oyster Po'Boy

If you're cooking for a crowd for the 4th, feel free to scale this recipe up as much as you want. Guaranteed, people will scarf up fried oysters as soon as they're cool enough to handle.

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Helen Griffin Williams' Macaroni & Cheese

Helen Griffin Williams' Macaroni & Cheese

From the late Molly O'Neill's great cookbook One Big Table: A Portrait of American Cooking; this is macaroni and cheese at its most American. You'll find a version of it on tables at family reunions, church revivals, and any other pot luck you can imagine; you can never go wrong taking Mac and Cheese to a picnic.

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Salted Caramel Corn Ice Cream

Salted Caramel Corn Ice Cream

Before you say ugh and skip on by, think about it: What's sweeter that fresh summer sweet corn? And who doesn't like Cracker Jacks? and salted caramel? Right? This is delicious. Try it and let me know what you think.

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Weeknight Focaccia

Shrimp with Stewed Okra and Tomatoes

This is the best version of this dish I have ever made. Everything in the dish is in season RIGHT NOW; My Louisiana Kitchen & Culture subscribers will find the recipe on page 43 of the May/June 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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Taste Tammany


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