Deccember 7 2018 | Louisiana Kitchen & Culture

December 7, 2018

Just a quick note from me this week-

It's December already! So just about three weeks until Christmas. If you're looking for your local Christmas parade, check out our annual compiled list of Christmas and holiday events all over Louisiana. Click to see Christmas Parade list.

We are still accepting orders for holiday gift subscriptions. Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 40 issues plus a subscription for all of 2019). There is still time so act today! We'll send their first issue, along with a gift card, to arrive just before Christmas.

This time of year, food banks around the country often struggle to keep their shelves stocked. If you have the wherewithall, put a few extra cans of food in your shopping cart this weekend and make a donation to your local food bank. 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

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!

Last Week's Recipes:

• Chef Paul's Beef Vegetable Soup • Coconut Shrimp • Emeril's Orangecello

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November/December 2018

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	Emeril's Seafood Gumbo This tasty cut of meat is butterflied, seasoned with plenty of garlic, and layered with spinach and blue cheese. Roll, tie, and roast; it's cut across the grain. Steam some broccoli while the steak roasts, and make a salad- dinner done! Click to forward this email and recipes.

	Jambalaya-Stuffed Pork Loin Here's a 2-for-1 recipe for you; double the jambalaya recipe and have that for dinner one night; save half of it and use it to stuff the pork loin later in the week. The jambalaya needs to be completely cool prior to stuffing anyway... You're welcome! Click to forward email and recipes.

	Cream of Oyster Soup This very simple recipe will be your go-to recipe for Oyster Soup from now on. It's a pure celebration of Louisiana' favorite bivalve. Click to forward email and recipes.

	Peppermint Bark That peppermint bark that's so delicious and costs a fortune? It's ridiculously easy to make your own. My Louisiana Kitchen & Culture subscribers will find the recipe on page 40 of the Nov/Dec 2018 Holiday Food Guide; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.