An Example of the editorial, recipes, photography and layout you can expect. This from the July/August 2013 issue of Louisiana Kitchen & Culture magazine

While planning each issue we spend some time thinking about what recipes we can provide that might inspire you to produce a quick, tasty dinner on a busy week night. We try to make sure that a couple of the recipes are really versatile, such as the chicken remoulade and Cajun hamburger featured here. The remoulade salad can be used in many different ways; a reader wrote in to say she'd used leftover smoked turkey from her 4th of July feast in place of chicken.

The magazine is published bi-monthly and celebrates the unique culture, heritage and cuisine of Louisiana. Click here to Subscribe To Magazine