September 23, 2022
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I tested holiday recipes last weekend and had some friends over for "turkey with all the trimmins' " Sunday evening. All agreed that everything was a winner, which is unusual because they were all making their debut for the first time from paper to stove. I did a whole turkey breast, brined and roasted, over potatoes and collard greens; a cornbread dressing; a pan of roasted veggies; a decadent chocolate custard; and a few others. They'll all show up in the upcoming Holiday 2022 edition. For the recipes this week, I went with some more collards because I do love them, and now I may have to cook this this weekend. Next up, a croquette base recipe that lets you use up any kind of leftover protein you have lurking in the fridge. And finally a chive and cheddar biscuit recipe that has me thinking of all the ways biscuits are delicious at any meal. Enjoy this week's 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 P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today! |
Sept/Oct issue: Last Week's Recipes: • Seafood-Stuffed Bell Peppers Tip of the Week: |
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