March 31, 2016  

Earlier this week, I attended a reception hosted by the Louisiana Seafood Promotion and Marketing board, and got the opportunity to catch up with several friends I'd not seen in a while.

Chef John Folse was there; I was in Los Angeles the weekend he did a boucherie at White Oak Plantation and missed it, but he assured me they had so much fun they're already planning the next one. I am looking forward to that -- I go to something like that with a handful of forks in my back pocket.

Also in attendance was my friend John (who works for Louisiana Fish Fry and is a regular editorial contributor); he has me lined up to go out to the barrier islands off the coast for some redfish fishing later this spring, and promises me the best redfish on the half-shell I'll ever taste with the catch.

It will all be documented for the magazine, so if you don't subscribe, now would be a good time to get signed up! The upcoming May/June issue is the first one of our fifth year of publishing, and is shaping up to be the tastiest one yet.

As you can see by the length of the Events Calendar below, festival season is in full swing! Find something to do this weekend, 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

Order TODAY to receive your March/April (50+ exclusive recipes insideSubscribe Today.

Tip of the Week:

Miss last week's recipes?

Risotto with Crab and Shrimp (most-viewed last week)

Ham and Potato Casserole

• Apricot Baked Ham

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


Catch Mardi Gras

Seafood-Stuffed Bell Peppers

Seafood-Stuffed Bell Peppers

Cutting the peppers in half lengthwise and stuffing them means they cook in a significantly shorter time, making this a good choice for shrimp and crawfish for the stuffing. Plus, a pan full of multi-colored peppers is really pretty!

Click to forward this email and recipes.

Stuffed Chicken breasts with Mushroom-Wine Sauce

Chicken Breasts with Mushroom-Wine Sauce

Elegant enough for most any dinner party, chicken breasts are pounded out and stuffed with a spinace/sundried tomato mixture, and some cheese. They're lightly browned then baked, and topped with a creamy mushroom sauce. Delicious.

Click to forward email and recipes.

Risotto with crab and Shrimp

Lidia's Italian-American Lasagna

Lasagna prepared this way is a true labor of love. This dish start to finish will take at least 5 hours. The good news is, there's not a lot of prep work to the sauce so once you get it going, you just need to stir it from time to time for a few hours. The assembled lasagna bakes pretty much undisturbe for an hour. Plus, unless you're feeding a crowd, assemble it in two smaller baking dishes and freeze one for later.

Click to forward email and recipes.

        To Add or Correct an Event email: Jim

    Mar 30, 2016 to Apr 3, 2016

    Mar 30, 2016 to Apr 2, 2016

    Mar 31, 2016 to Apr 3, 2016

    Apr 1, 2016 to Apr 2, 2016

    Apr 2, 2016 to Apr 3, 2016

    Apr 7, 2016 to Apr 10, 2016

    Apr 7, 2016 to Apr 9, 2016

    Apr 8, 2016 to Apr 9, 2016

    Apr 8, 2016 to Apr 10, 2016

    Apr 9, 2016 to Apr 10, 2016

    Apr 9, 2016 to Apr 14, 2016

    Apr 10, 2016

    For all events click here

    See what we're doing on Facebook |

    2015 Copyright Our Kitchen & Culture, LLC.  All Rights Reserved

    Published in New Orleans, Louisiana

    Kitchen & Culture  1450 Annunciation Street #2119  New Orleans, LA 70130

    Find us on line | Subscribe to Magazine | 504.208.9959 | Forward this email