We've made it to Labor Day weekend without a "thing that shall not be named" threatening the US and I think we all have appendages crossed that it remains that way. Last Labor Day we were still without power in the wake of Hurricane Ida.

We've finally had a few days without rain, and yesterday it was 94F when I started out to the grocery store at 4:30; much more typical weather for this time of year. We're planning a barbecue for Monday; Jim has requested ribs, I'm going to make the chicken from last week's newsletter, and, for my friend who has just found out she's finally grown out of her allergy to shellfish, I'm planning the Deviled Shrimp Deviled Eggs from the May/June issue, and the lobster butter-poached shrimp, also from that issue.

For the recipes this week, I went with a recipe for Chicken and Dumplings, prepared the way my mom and grandmother made them. Ribs, started in the oven and finished on the grill, and a pimiento cheese potato gratin that would be a welcome addition to any gathering you have planned for the weekend.

Enjoy the recipes, stay safe, cool, and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Chicken and Dumplings

The sun came out finally this week, and the angle of light has changed. The temperature hasn't, but that doesn't stop me from wanting a bowl of chicken and dumplings. This is the style my mom and grandmother made, a rich chicken stock and rolled and dropped thin dumplings. I may have to set the thermostat to 65 and pretend it's fall weather. 

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Grilled Ribs

Jim has requested grilled ribs for Labor Day, so ribs it is. Plus that grilled chicken from last week, and I think I'll make the Deviled Shrimp Deviled Eggs that were in the May/June issue of the magazine. I'll have to think of something for dessert.

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Pimiento Cheese Potato Gratin

If you're planning to host or attend a potluck this weekend, or if you're kicking off tailgating with a party, this would be a good dish to consider. It can be served hot or at room temperature, and it features one of the South's favorite spreads.

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