March 1, 2018


I finished issue #36(Mar/Apr) last week, so this entire week is being treated like a weekend. It's always nice to unwind for a few days after an intense production cycle -- and it doesn't matter how well planned out and organized things are, the last few days are intense. But it's done, and I'm happy with the issue. It's packed with some great food.

Now is the time to drop me an email if there's an ingredient you'd like to see explored and explained in one of the summer issues, a cooking technique or dish you'd like to see us go into detail on for one of our Leisure Cooking recipes, or some quick, easy, tasty dishes you'd like to see featured in our popular Weeknight section. We're headed straight into the bounty of spring and summer, maybe my favorite time of the year to be cooking.

In particular, if you have family favorites featuring produce out of your garden, I'd love to share a few reader recipes in some of the summer issues, particularly if you've got a back story on why you cook it, and why your family loves it. Drop me a note!

A little housekeeping: Charter Subscribers, the March/April issue is likely the final issue on your current subscription; we'll be sending out renewal notices over the next week or so. Keep an eye on your email inbox for renewal notices. I know you don't want to miss an issue. The next six years are going to be even better!

As you can see from the lengthy calendar of events below, Louisiana Festival Season is getting into full swing. If you're bored this weekend, it's not because there's nothing to do in Louisiana. I'm heading out to St Bernard Parish to explore the Los Islenos festival - the weather's going to be beautiful.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind

Best regards,

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week: Top Tips for Pan Searing

Last Week's Recipes: Crawfish PieChargrilled ArtichokesChicken Pesto Turnovers

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March-April 2018

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BBQ Chicken

Brined and BBQ'd Chicken

Taking the time to brine chicken is well worth it; the flavor boost is incredible, as are the juicy results. If you don't want to make your own BBQ sauce by all means use your favorite prepared sauce, but the bonus smoky sauce recipe included makes a wicked pot of baked beans, and is great slathered on pulled pork.

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Easy Shrimp Tacos

Easy Shrimp Tacos

This simple recipe comes together in just a few minutes, and is a great choice for a quick, light weeknight supper, or lunch any time. The fresh salsa is best within an hour of preparation, so make it close to serving time.

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Smothered Cajun 7 Steaks

Smothered Cajun 7 Steaks

My friend Debbie Guidry Gauthier has been contributing recipes to the magazine since the first issue, 6 years ago. This is from her collection and is pure comfort food... The "7 steak" is an inexpensive cut from the shoulder of the beef, it's packed with flavor and benefits from the long, slow braise.

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Chicken, Sausage, and Shrimp Jambalaya

Cooking for Two: You'll find this delicious recipe on page 29 of the January/February issue, available at newsstands and by subscription. Subscribe today, and get your copy next week.

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