Welcome to summer—we've had a great spring here in New Orleans, aside from the tropical storm that blew through two weeks ago. It's been hot for the last few weeks, but with low humidity except for a couple of days, and that's just how I love it. I suspect I may be part lizard...! My cat Mikey loves the heat too. He lounges around in the shade, coming in every couple of hours to stretch out on the concrete floor to cool off for a few minutes, have a bite to eat, then head back outside. The life of a pampered cat...

It's Father's Day this weekend also. If you're celebrating, here in Louisiana many of our restaurants are open again, with limited seating and reservations requested. They surely could use your support if you're up to a meal out. In any case, there are plenty of options linked below to aid in preparing delicious tasty meals this week--cook something tasty! And don't forget to check out the digital edition of Louisiana Kitchen & Culture; click the cover above right to get started reading.

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:

What is basic Creole seasoning?

June 2020

(click to read online)

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Cajun-Style Pork Roast

If you have a food processor, finely chop all the seasoning veggies; it'll make this go a lot faster. My friend Debbie, over in Breaux Bridge, stuffs a piece of jalapeño pepper in each slit along with the seasoning. Just make sure to have plenty of hot cooked rice on hand for serving.

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Blackened Swordfish

Unless you have a commercial kitchen-strength ventilation system in your kitchen, this dish is best cooked over a burner outside, as it's going to throw off a good deal of smoke. If you don't have access to swordfish, substitute meaty fillets of your favorite; adjust cooking time accordingly.

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Instant Pot Crawfish Étouffée

Cook this perennial Louisiana favorite quickly in an electric pressure cooker; it's easily modified for stovetop. It just needs to be cooked longer, and stirred frequently.

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Fried Green Tomatoes with Crab Remoulade

THIS is definitely on my menu for the weekend. The markets are full of green tomatoes, and I can find some crabs; this is summer personified for my taste buds, and it officially starts this weekend. Make a little extra for the dad in your life if you're celebrating Father's Day.

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