March 14, 2019



Happy St. Patrick's Day Weekend! There's nothing to do but celebrate it, as I live on the edge of the Irish Channel. Block parties and parades all weekend-- I'm going to catch me a cabbage.

Speaking of cabbages, the editors of Cook's Illustrated have just released Vegetables Illustrated, with more than 700 recipes featuring... vegetables, of course. There are almost 20 recipes using cabbage in one form or another-- I did not know that bok choy is part of the cabbage family.

The cookbook covers 41 different categories of vegetables, each chapter with an overview of the vegetable, tips on shopping for and storing it, sometimes lore, sometimes history, and a wide-ranging selection of recipes in which the vegetable plays a significant role. I've excerpted 3 to our website and linked to them below; it should give you a good feel for the cookbook itself. I have no doubt it will come in handy when the markets are overrun by zucchini later this year!

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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Kung Pao Shrimp

Kung Pao Shrimp

Kung Pao Shrimp is on the menu of most Chinese restaurants I've been in, and is one of the first Chinese dishes I learned to make. I've also made it with chicken to rave reviews; I like it hot, so I cut up my dried chiles instead of adding them whole, and I eat them!

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Oklahoma Burgers

Oklahoma Burgers

I love a good back story on a recipe, and this is one I'd never heard even though I've seen versions of the recipe in numerous Americana-themed cookbooks. According to CI, it was invented in Oklahoma during the depression as a way to save on meat; the onion, pressed into the burger patty, added heft to an otherwise necessarily skimpy burger. And of course it's delicious--who doesn't like fried onions?--and has stuck around during less-lean times.

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Ground Beef Enchiladas

Ground Beef Enchiladas

This recipe looks more complicated than it actually is. I'd consider it to be a weeknight recipe, particularly if I'd had time to prepare the sauce in advance. My only addition would be a big bowl of freshly made pico de gallo, but I look for any excuse to eat that stuff.

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Stuffed Shells

Stuffed Shells

This recipe for stuffed shells has a surprising ingredient that cuts the calories significantly without sacrificing a whiff of flavor. My Louisiana Kitchen & Culture subscribers will find the recipe on page 24 of the March/April 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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