March 7, 2018


Two of my cousins, daughters of my mom's two sisters, are heading to town this weekend for a girls' weekend, little shopping and dining and some fantastic Louisiana seafood. Our mothers used to enjoy shopping expeditions together; I remember a lot of us cousins being dropped at my grandmother's house on one of those occasions.

Granny kept us entertained by having us make donuts from scratch. By the time we were finishing up, sugar was on every surface in the kitchen and we were all zooming around on an intense sugar high. Our moms came in the back door at about that point, took one look, and gasped; "What were you thinking?? " they asked. Granny calmly replied, "It'll all wash up, and they'll tire themselves out pretty soon." And that's only one of the reasons we loved her so much.

I think I'll make them a big pan of Shrimp Scampi Saturday night if we don't go out to dinner; Benedict Boudin for breakfast? It will be good to catch up. 

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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World's Best Seafood

Crawfish Mac and Cheese

Crawfish Mac and Cheese

The cover recipe from my March/April 2015 issue, this recipe is loaded with a pound of pasta, a pound of crawfish tails, and more than half a pound of cheese. Delicious!

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Figaretti's Linguine

Figaretti's "Godfather II" Linguini

From Saveur's The New Comfort Food, this easy recipe is loaded with aromatics, and comes together in not much more time than it takes to cook a pot of spaghetti. Being a shrimp lover, I double the shrimp.

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Chicken with Lemon Basil Salsa Verde

Chicken with Lemon-Basil Salsa Verde

Lucky me, I seem to be on the America's Test Kitchen media distribution list. They published Just Add Sauce earlier this year; it has more than 175 sauce recipes, plus 100 easy recipes utilizing the sauces. Plus all their signature kitchen tips, techniques, and variations. The sauce portion of this recipe can be made up to 2 days in advance; the rest of it comes together with nominal prep work.

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Pasta alla Norma

Pasta alla Norma

Leisure Cooking: Pasta alla Norma. My husband raved about this pasta dish; it's featured on page 9 of the March/April issue; subscribers, look for your copy in the mail this week or early next. Subscribe today, and get your copy next week.

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