October 12, 2018


I was in photo shoots all week and didn't get the newsletter out to you yesterday; it's gratifying to know just how many of you realized you didn't get it, and called or emailed to ask about it. We're putting the finishing touches on our 2018 Holiday Food Guide and, as usual, it's a whopper -- a lot of great food, and I think those of you who get the paid subscription to the print magazine, will be really happy with it. There's a section with some old fashioned Christmas candies, and I have to tell you, standing over a hot stove stirring melted sugar when it's 95F outside is a labor of love.

As you may remember, last year I was on a team competing for the title of Top Chef Reconcile, a fun competition benefitting Cafe Reconcile, an organization here in New Orleans that trains at-risk youth. My team didn't win, but we had a lot of fun and raised some money; this year, I'm going back in as a judge. The event is this coming Sunday evening, October 14; the Patron Party starts at 5:30, general admission at 6:30. Tickets are still available; come out for a fun evening, some tasty food, and stop by the judge's table to say hello.

Subscription renewals have been going out all week to those of you up for renewal at the end of the year; check your email box and go online to renew, or call us at 504.208.9959 to keep your subscription up to date.

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

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Your Tip of the Week:

Pick the tastiest mushroom for the dish.

Last Week's Recipes:

BBQ Shrimp SlidersInstant Pot Chicken StockFried Catfish Sandwiches

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Baked Stuffed Crabs

Baked Stuffed Crabs

It's unusual to find stuffed crabs on restaurant menus these days; this was one of my mother's favorite seafood dishes. By all means bake the portions in individual ramekins if you don't have access to whole crabs; just make sure you use delicious Louisiana crab meat.

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Sicilian Fish Stew

Sicilian Fish Stew

This easy stew is full of the flavors of Sicily. Substitute tuna, halibut, or even snapper for the swordfish; have plenty of crusty bread on hand for sopping up the broth.

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Grilled Chicken on a Stick

Grilled Chicken on a Stick

From Chef Donald Link's cookbook, Donald Link Down South, this easy recipe is a Sunday afternoon grill favorite. It includes a recipe for Alabama White Barbecue Sauce, a versatile condiment you'll find many uses for.

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Fried Mac & Cheese Bites

Fried Mac & Cheese Bites

These indulgent bites of creamy, cheesey goodness are a great choice for an appetizer, hors d'oeuvre, or out on a buffet at a tailgate party. My Louisiana Kitchen & Culture subscribers will find the recipe on page 58 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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