May 16, 2019



It's my favorite season! Some folks get all excited over duck, squirrel, or deer season, I get all excited when the Creole tomatoes first hit the market. I was in need of green tomatoes earlier this week and my local Rouses had only one out in the produce section so I asked an employee to check in the back for me- she brought out a whole crate. I realized as I was washing them after I got home that they were the first Creole tomatoes and I actually squealed. They'll ripen in a few days on a sunny windowsill, and I'll eat at least one a day through the entire season. To me, there is nothing in the world tastier than a ripe, slightly salty Creole tomato.

If you find yourself in Louisiana this weekend, our Lt. Governor Billy Nungesser announced today that entry to all our state parks is FREE on Saturday, May 18th, for all families with kids. It's in celebration of national Kids to Parks day. You can find more information and special activites at Louisiana parks by clicking here.

The May / June issue is shipping now and has a great collection of recipes, many of them perfect for the grill and outdoor weather. One reader wrote over the weekend to tell me she thought it was the best issue yet, with a great mixture of interesting stories, kitchen tips, and must-cook recipes. If you're NOT a subscriber, now's the time to sign up. It's the first issue of our 8th year! Subscribe today.

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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Stuffed Crab Fingers

Stuffed Fried Crab Claws

This is the taste of summer. If you don't have access to crab claws, sub in crab meat and make patties. A salad on the side makes dinner!

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Stuffed Tomatoes

Stuffed Tomatoes

As indicated above, my preference would be for Creole tomatoes, but any ripe tomato will work for this dish. It's a great way to use leftover rice, and works well for a light luncheon entrée or a substantial side for grilled meat.

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Jerk Chicken

Jerk Chicken

I'm not sure why jerk is on my mind, perhaps because of the  plethora of peppers growing in my back yard. I went looking this morning and couldn't find a recipe in any of the 500+ cookbooks I have, so this one comes from the excellent recipe site If anyone can recommend a good Jamaican cookbook I'm all ears!

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Pepper-Marinated Grilled Chicken

Pepper-Marinated Grilled Chicken

This is from the grilling feature in my May/June issue, a recipe that is in regular rotation at my house. My Louisiana Kitchen & Culture subscribers will find the recipe on page 54 of the May/June 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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Taste Tammany


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