November 3, 2018


Hallowe'en is over and the Christmas decorations are going up in most every store I visit—we're starting to receive gift subscription orders, sending our magazine, Louisiana Kitchen & Culture, to fans of our unique culinary and cuisine all over North America.

Give some thought to that; I'm sure you have at least one person on your shopping list this year who would love to get a subscription as a gift. Order online at Holiday Gift Subscriptions, or give us a call: 504-208-9959. We'll send their first issue out via first class mail to arrive just before Christmas, complete with a customized gift card.

I have family in town, with more arriving Saturday. Lots of tasty food on the horizon, plus a couple of babies I've not yet had the chance to meet. I'm looking forward to the weekend.

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

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

Renew Today.

P.S. Your Nov/Dec issue is in the mail expect it in the next week or so. Watch for your renewal notice in email and we'll be sending renewal notices to those of you who gave Holiday gift subscriptions last year too.

Your Tip of the Week:

Pick the tastiest mushroom for the dish.

Last Week's Recipes:

Garlic Shrimp • Dutch Baby • Beef Fajitas

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September/October 2018

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Chicken Creole

Galatoire's Chicken Creole

Often, our favorite Creole dishes are elegant simplicity in themselves, put together using a small selection of perfect ingredients. This is one of those dishes; read through the method, and you'll realize you can have an authentic Creole meal on the table in well under an hour.

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Gibson Family Shrimp and Grits Ya-Ya

Gibson Family Shrimp and Grits a Ya-Ya

Louisiana shrimpers for decades, the Gibson family generously shared this recipe with us a few years ago. It is the ultimate comfort food, perfect for any chilly fall night. Make it this weekend!

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Old Fashioned Southern Caramels

Old Fashioned Southern Caramel Candy

Much to my chagrin, we didn't write down very many of my mother's recipes before she passed. I found this recipe in Southern Cooking to Remember, published in Mississippi in the 1970s; it's as close as I'll ever get to what she used to make, given that I don't have a dairy cow in a barn out back providing cream and homemade butter.

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Cajun-Spiced Boiled Peanuts

Cajun-Spiced Boiled Peanuts

These taste just like what you'll find at roadside produce stands all over the South. My Louisiana Kitchen & Culture subscribers will find the recipe on page 50 of the September/October edition; subscribe today and get your own copy. We're offering a trial for just $10.00.

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Taste Tammany

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