March 10, 2016  

The March/April issue will start hitting subscriber mailboxes this week; I have "tastebuds" who enjoy the leftovers from photo shoots and they're telling me that the recipes in the issue are some of the best we've published to date. I certainly enjoyed eating all the crawfish...  

This issue is the final one of our 4th year of publishing -- happy anniversary! -- which means that many of my Charter Subscribers are up for renewal. Watch your email inbox for renewal notices, or your actual mail box for paper mail if we don't have your email address on file. Year #5 is going to be a great one, and I don't want you to miss a single bite! You can get a jumpstart on the whole process by clicking here to renew, or call us at 504-208-9959.

This Saturday is the 2nd annual turtle parade at Brennan's, dubbed "The Slowest Second Line on Earth." Ten turtles reside in the courtyard fountain at Brennan's; they were displaced while the restaurant was being renovated, returning in style with a parade last year. Everyone had so much fun, they decided to make it an annual tradtion. The parade will line up around 11:30 at Chartres and Bienville, proceed up Chartres to St. Peter where it will head up to Royal, then back to the restaurant to roll down the green carpet, receive a pardon, and be returned to their fountain. Only in Louisiana...

Enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind

Win Louisiana Crawfish!! 

How would you like to win a shipment of Louisiana crawfish tails? Plus the fixings for Crawfish Mac and Cheese, and Blackened Crawfish Supreme

Click here to enter - it's free! Tell us which recipe you'd most like to make for your family - deadline April 30.


Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Mar/Apr 2016 issue

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Tip of the Week:

Deep Fry Like a Pro

Miss last week's recipes?

Ralph Brennan's Barbecue Shrimp (most-viewed last week)

• Jamaican Jerk Burger

• Rich Scalloped Potatoes

 Looking for a specific recipe? We have over 1,300: Click here!


Catch Mardi Gras

Alton Brown's Corned Beef

Alton Brown's Corned Beef

Make your own from scratch. By all means feel free to leave out the saltpeter, but know that the finished product won't be the bright pink color you're expecting in corned beef. It will still have all the flavor. I'm going to get one started and plan to serve it next weekend.

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Cafeteria Lady Yeast Rolls

Cafeteria Lady Yeast Rolls

Remember those big, fluffy, warm rolls from way back in the day? Now you can make a pan for yourself; they'd go nicely with the corned beef and cabbage. My dad would always split and butter one just as he sat down to Sunday dinner; half way through eating dinner he'd turn it over. He'd finish his meal with it, drizzled with honey or slathered with some of my mom's home made jelly.

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Baked Oysters Radosta

Baked Oysters Radosta

From Andrea's Restaurant and Catering in Metairie, this is a customer-favorite oyster dressing. Serve it as an appetizer, or bake in individual ramekins for a decadent entrée.

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