August 16, 2018
Happy August.... various appendages crossed that the tropics stay quiet, and the Gulf of Mexico storm-free.
Last week I wrote about making boiled peanuts in my new Instant Pot, and many of you wrote to ask if I was planning to develop some classic Louisiana recipes using the pressure cooker. The answer is a resounding yes; in fact, you'll find a few recipes incorporating pressure cooker methodology in the upcoming September/October issue. So if you have any specific requests, or tips and tricks you can share with me, drop me a note.
If you're NOT a subscriber (for shame!), we have a limited-time trial subscription offer right now that includes the Holiday Food Guide: 3 issues for just $10. That's almost 50% off the cover price, and will get you close to 200 recipes. I hear from readers every week, telling me the magazine is better than it's ever been; for those of you who only get this free email newsletter, give it a try. You won't regret it. Click here to sign up, and you'll get your first issue next week.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
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