September 5, 2019



Greetings from Hot-Lanta! I'm in town to help my sis-in-law out, and I've been through her cookbook collection; the recipes below are excerpted from some of the books I found that I don't have back in New Orleans.

Our thoughts are with the people of the Bahamas as they start to sort through what looks like total devastation, and our friends and family along the eastern seaboard who are experiencing winds and storm surges this week. I'm sure we'll have fundraisers in New Orleans for the affected regions; I'll let you know if there's anything you can participate in.

Short and sweet this week- I'll be back to work next week.

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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

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Tip of the WeekVisit Lake Charles

Shrimp & White Bean Toasties

Shrimp & White Bean Toasties

From Easy Tapas, this works as hearty appetizers for 4, or add a big green salad and you've got a good light supper. I like to add lemon zest and rosemary to the beans, then pass lemon wedges at the table. Click to forward this email and recipes.

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

Tomato, Goat Cheese, and Black Olive Tart

From The Flavors of Bon Apetit 2006, this elegant recipe takes full advantage of the last of summer's tomatoes. It's baked on a sheet of frozen puff pastry, so it's really easy too.  Click to forward email and recipes.

Sloppy Joes

Sloppy Joes

From Everyday Food from the Kitchens of Martha Stewart, this easy recipe can be prepped in 20 minutes and cooked in about the same amount of time. If you're tail gating or have friends over the watch the game, scale it up and keep it hot in a slow cooker. Have guests graze as they're hungry. Click to forward email and recipes.

Fried Softshell Crab Tacos

Fried Softshell Crab Tacos


These tacos will make you the star of any tailgate party! My Louisiana Kitchen & Culture subscribers will find the recipe on page 24 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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Taste Carmello


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