September 24, 2020


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

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The angle of light has changed and the days are definitely getting shorter. Our cooler spell never materialized last weekend and I didn't get motivated to make a pot of gumbo, but that's O.K. I did make a pot of chicken stew that was pretty good-- I seasoned it with a little rosemary and, on a whim, I minced and added some of the rosemary to my favorite buttermilk biscuits to eat with the stew. Divine!

If you're over cooking for yourself, check out the Tammany Taste of Summer promotion my friends on the Northshore are running. Participating restaurants, hotels, and attractions are offering significant discounts on a myriad of menus, stays, and activities--take advantage of them, and get out and enjoy the beautiful weather.

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

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Taste Tammany Summer

Old School Shrimp Salad

Old School Shrimp Salad

From Shrimp Country, by Anna Marlis Burgard: "There are as many variations on shrimp salad as there are southerners, it seems. Some people include a whisper of sherry, some prefer shredded cabbage or jicama to celery, some punch it up with intense spicing, and others add more exotic ingredients. For me, shrimp salad needs to taste like shrimp, so I like to keep things simple. I cannot abide tarragon and other taste invaders. I use half low-fat mayonnaise and half low-fat sour cream to cut the calories back (and because I don't love mayonnaise). I like the sweeter white shrimp best for a delicately flavored salad."

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Sautéed Chicken with Three Pan Sauces

Sautéed Chicken with Three Pan Sauces

We eat so much chicken Jim starts to cluck when I start talking about chicken for dinner, but if you have the three sauces included here in your repertoire, you can put a twist on your old standards.

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Lighter Beer-Battered Shrimp

Lighter Beer Battered Shrimp

From renowned cookbook author Virginia Willis Brown, this is a lighter take on beer battered and fried shrimp. By all means spice up your favorite ketchup if you don't want to take the time to make your own, but as is true with most things, home made is better.

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Creole-Seasoned Pan Seared chicken

Creole-Seasoned Pan Seared Chicken

Fast enough for a weeknight but fancy enough for a dinner party, this is a meal in a dish, bursting with the flavors of summer. The sauce comes together in about 15 minutes, and is a good way to use up small amounts of leftover vegetables.

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