October 17, 2019



Finally, some rain and a brief bout of cooler weather this week! It's not going to last, but maybe we'll all stop sneezing for a bit here in south Louisiana. It had been more than a month since we'd had any rain of note, and the fall allergens have lingered.

We're putting the finishing touches on our November / December issue; wrapped up a bunch of appetizers earlier this week and invited friends over to scarf them down -- something I should make a standard practice of doing, because they brought lots of wine! Those of you reading this who also read the magazine have a real treat to look forward to. If you're not a magazine subscriber you're missing the best of what we do; subscribe today. You'll get your first issue next week, and you will be doing your part to support this newsletter and help grow the magazine.

Keep an eye on your email inbox for renewal notices; it's that time of the year. Also, it's not too early to start your holiday shopping; a gift subscription to the magazine is a great idea for all the cooks on your shopping list.

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

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

Last week's recipes:

Spaghetti AntalinaBBQ Shrimp with Crab StuffingAlligator Chili

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September/October 2019

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Tip of the Week:

Reheat Pizza Like a Pro


Barbecue Meatloaf

Barbecue Meatloaf

This method produces an incredibly tender meatloaf; leftovers make an excellent meatloaf sandwich, especially when served on fresh focaccia bread. Click to forward this email and recipes.



Fried Catfish Fingers

Catfish Fingers

Catfish is brined in salty mustard and Tabasco, then fried to perfection. Bonus: There's a link from the recipe to my favorite cocktail sauce!  Click to forward email and recipes.


Artichoke and Seafood Dip

Seafood and Artichoke Dip

This easy recipe is guaranteed to be the hit of your next tailgate party. Have plenty of hot French bread on hand for serving. Click to forward email and recipes.


Easy Shrimp and Corn Chowder

Easy Shrimp and Corn Chowder

This easy weeknight recipe packs a lot of flavor into something that can be prepared start to finish in less than an hour and will be welcome on these cooler evenings. My Louisiana Kitchen & Culture subscribers will find the recipe on page 37 of the September/October 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

Click to forward email and recipes.

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Taste Carmello


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