October 15, 2020


Wondering where your July/August issue of Louisiana Kitchen & Culture magazine is?

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Here in Louisiana, you're as likely to find an incredible, memorable meal at a hole-in-the-wall place on a back road - or in a gas station! - as you are in a white-table fine dining establishment. That's because, across the board, we value good food. For the longest time, you had to know a local to get the inside scoop on these places, but a few years ago, the Louisiana Culinary Trail program was developed. Hosted off the Louisiana Office of Tourism website, you'll find links to various culinary trails around the state, each replete with listings, menus, and descriptions of the finest food of each region.

The latest addition to the program is the Plate Lunch Trail in St. Martin Parish, right in the heart of Cajun Country. If you're a local, you have to check out what's on the list that you might be interested in now; if you're planning to visit sometime soon from elsewhere, you'll want to get these pages bookmarked and start planning your own culinary trail wish list. 

We're sending out subscription renewal notices, so keep an eye on your email inbox.

Enjoy the recipes below, and, as always, let me know what's on your mind. Wear your mask, wash your hands, and don't touch your face!

Best regards,


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!


August 2020

(click to read online)August 2020

Click to Read

Taste Tammany Summer

Chicken Fricassee with Garlic and Red Wine Vinegar

Chicken Fricassee

From Virginia Willis' cookbook "Bon Appetit, Y'all, the author says this delicious, simple recipe was one of her final exam dishes in culinary school. Today, it's a family favorite. Hands-on time is nominal. Serve in a soup bowl with plenty of hot French bread for sopping.

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Slow-Cooked Oxtails

Slow-Cooked Oxtails

From Edna Lewis and Scott Peacock's book The Gift of Southern Cooking: "The rich flavor and luscious texture of oxtails develops through  patient, slow cooking. We cook them in the oven, with vegetables and seasonings, for almost 4 hours, until the meat is meltingly tender." Serve over cooked pasta, grits, or rice.

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Use whatever leftover cooked protein - shrimp, tuna, turkey, chicken, etc. - you have on hand to make these addictive bites- serve them hot, with your favorite sauces for dipping.

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Andouille Burger

Andouille Burgers

Make these tasty burgers for game day. Adding andouille to the mix adds a taste of the smokehouse without the actual smokehouse.

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