July 9, 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.

Last call for Louisiana chefs! The Louisian Seafood Cookoff is on schedule for late August, and the Louisiana Seafood Promotion and Marketing Board is actively taking applications for the competetion. If you think you've got what it takes to be the next King or Queen of Louisiana Seafood, fill out the application here for consideration. The deadline is approaching, so don't delay.

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:

Instant Pot Boiled Eggs

June 2020

(click to read online)June 20

Click to Read

Pan-Roasted Rainbow Trout

Pan-Roasted Rainbow Trout

These trout are stuffed with a mixture of corn bread, sun-dried tomatoes, mustard greens, tomatoes, onion, and garlic; so delicious you'll probably make it again as a side dish for many meals. I prefer pecans to hazlenuts, personal preference, and any whole, flaky white fish can be substituted for the trout.

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Grilled Shrimp with Peach (or Mango) Salsa

Beef and Noodle Salad Bowl

This cold noodle salad is in regular rotation at home, particularly when it's as hot as it has been lately outside. It draws inspiration from the Vietnamese community here in New Orleans; leave out the cilantro if you don't care for it, but don't skip the mint. I like to mince a hot pepper and sprinkle over my bowl, although my jalapeños seem to have cross-polinated with the Tabasco peppers; they're fiery!

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No-Fail Eggplant Lasagna

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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Chicken Maque Choux

Chicken Maque Choux

This is an easy recipe that is full of the flavors of summer. Be forwarned that the chicken skin will not be super crispy, but leaving it on to brown the chicken adds a ton of flavor to the dish.

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