March 15, 2018


For my friends who are waking up to snow on the ground this week, I'm sorry. The weather has been spectacular this week in New Orleans; brisk at night, mid 60s or so in the daytime. I expect to see the parrots show up any day now, to start harvesting twigs for their nests; endless facination for my cats, and plenty of that weird churriping noise.

This week I'm putting finishing touches on the recipe lineup for my upcoming May/June issue; it's going to be chock full of summer vegetables, plenty of seafood, and lots of seafood and meat to cook on the grill. Most of it quick and easy for a busy summer schedule, and plenty to take to family gatherings, back yard barbecues, and other pot lucks. If you've got any last-minute requests for something you'd like to see in the issue, now's the time to send them on. Drop me an email.

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!

You'll find me at the second annual Top Taco here in New Orleans; 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. 

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: "Godfather II" LinguineCrawfish Mac 'n CheeseChicken with Lemon-Basil Salsa Verde

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March-April 2018

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World's Best Seafood

Gulf Fish over Sautéed Vegetables

Gulf Fish over Sautéed Vegetables

This recipe is quick, easy, healty, and delicious! The key to perfectly seared fish is to get the pan very hot with just a little oil, and cook it quickly. Including prep work, you should be able to get this dish on the table in under 30 minutes.

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Corned Beef and Cabbage

Corned Beef and Cabbage

I love this dish, but for some reason I only make it once a year. It's easy, inexpensive per serving, and *BONUS* leftovers make a fantastic Reuben sandwitch, with a little sauerkraut, Russian dressing, and cheese.

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White Bean Chili

White Bean Chili

This one is for my readers stuck in the still-cold portions of the country. We won't discuss the beautiful weather we've had here in New Orleans this week! This is an easy recipe to warm you up on a cold night; make a pan of corn bread and settle in on the couch with a blanket. Spring is coming, I promise.

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Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry

We make this, with variations, at least twice a month; this past Wednesday night, in fact! This recipe is available to paid subscribers and newsstand customers only; you'll find it on page 39 of the March/April 2018 issue of Louisiana Kitchen & Culture. Subscribe today, and get your copy next week.

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