June 16, 2017


I am like a kid in a candy shop when turned loose in a used book store that has a good selection of used cookbooks. I came across a line from Williams Sonoma recently- Pizza Night, Taco Night, Pasta Night, Chicken Night, etc. and I'm really enjoying them. You'll find some recipes below from a few of them.

If you find yourself in the Shreveport-Bossier area this weekend, Chef Panderina Soumas (profiled in the Jan/Feb 2014 issue of the magazine) is presenting "The African Roots of Louisiana Creole Cooking and Culture" Saturday afternoon at the Bossier Parish Library Historical Center. It's from 1:00 - 3:00 Saturday afternoon and I'm bummed I can't be there.

Tickets are on sale now for the King of Crawfish: “Crawfish season will be ending soon and what better way to celebrate this year’s bounty than with an event that focuses on the most inventive and delicious ways to prepare crawfish?” said LRA Greater New Orleans Chapter President Jim Besselman. “This event, now in its third year, will be a fun way to enjoy crawfish, while indulging in the competitive spirit of our local chefs. Their creativity will be sure to please everyone’s palate.” Find more information here.

And finally, VOTE EARLY, VOTE OFTEN! My friend Chef Cory Bahr of Monroe, Louisiana is competing to be the next Food Network Star, and needs your vote as Fan Favorite. Right now someone from Kentucky is leading and we can't have that. Click and vote often!

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.


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last edition's recipes?

• Last week: Shrimp and Grits, Smothered Pork Chops, Huevos Rancheros

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Orzo with Shrimp and Broccolini

Orzo Pasta with Shrimp and Broccolini

This easy recipe uses a technique I'd never read about before but immediately adopted; the pasta is cooked until barely al dente, then finished off in the pan drippings left behind after cooking the shrimp. Warmed broth is stirred into it in several batches, similar to the technique in cooking risotto. The pasta ends up tender and full of flavor.

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Mini Meatball and Red Onion Pizza

Mini Meatball and Red Onion Pizza

This recipe combines two of my favorites - meatballs and pizza! My friend Hugh sent me this link to his favorite pizza dough, and my friend Frank sent me this link for a video on how to shape dough. I will admit that I'm not very good at the shaping part...

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Chicken Taco Nachos

Chicken Taco Nachos

This one is a crowd-pleaser. Prep everything while the chicken cooks, and you'll have dinner on the table in about half an hour.

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