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It's hard to believe, but Monday is the last day of May, leaving us just 3 weeks away from the official start of summer. Our tomato plants are producing, we got a good watermelon earlier this week, and the corn we grilled last weekend was sweet and delicious. Much as I like cozy soups and stews on cold winter days, meals centered around fresh summer produce are my favorite. Or at least that's how I feel today!

For the recipes this week, first up, grilled oysters a la the formidable Frank Brigtsen. I was lucky enough to do a photo shoot at his house one summer, and ate these fresh off the grill.

Next, Emeril's crab cakes with a fancy mustart sauce. Definitely appropriate for a dinner party, easy enough for a weeknight. Add a steamed veggie (double the mustard sauce for broccoli!) and a salad, and done.

And finally, a bread salad that Jim and I are currently obsessed with. I had it for dinner Tuesday night with shrimp left over from Memorial Day, stuffed in a fresh pita instead of bread in the salad, and finished it off for breakfast Wednesday morning; it will definitely be on repeat for a while.

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Best Damn Chicken I Ever Ate • Easy Barbecue Ribs • Grilled Garlicky Shrimp

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Brigtsen's Grilled Oysters

That's how Chef Paul Prudhomme described this recipe. I've published this before, and someone inevitably writes so say, "That was indeed the best chicken I've ever made".

Emeril's Crab Cakes with Mustard Sauce

This is an easy recipe that can be prepared and refrigerated up to 4 hours before cooking, making it a good choice for a dinner party. They're pan-fried for about 3 minutes per side and served hot, with the sauce and some pickles and onions for garnish.

Bread Salad with Grilled Shrimp

This is an easy recipe full of the flavors of summer. My basil plants are flourishing and we picked the first tomatoes this week; I think this is going to be supper Saturday night here.