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Friday the 13th- hopefully a good one! I'm all up in my cookbooks and favorite recipe folders and favorite food blogs, planning my contribution to Thanksgiving dinner, and starting to plan Christmas dinner, which Jim and I will be hosting this year. I'll have two teenage boys at the table, and they both like to cook, so I'll make sure I have plenty they can contribute to in the kitchen.

Speaking of Thanksgiving, early next week I'll send out a lengthy list of recipes that are popular around the holidays, then send out ideas for leftovers after Thanksgiving. I don't want to hear anyone telling me, "don't make too much, there are only 5 of us" as I plan to make everything I only make once a year. I may only have a few bites of each dish, but I won't have to cook for a while afterwards.

For the recipes this week, first up, a modern take on the classic green bean casserole from America's Test Kitchen. The original recipe was developed in the 1940s or '50s in the Campbell's Soup test kitchen and was due for a refresh.

Next, New Orleans' beloved Italian baked oysters. I'd not thought of this recipe in a while; will check out the state of oysters when I go to the market later. Delicious, and definitely potential for your holiday parties.

And finally, a luxurious filet of beef with a jumbo lump crab topping and rich bearnaise sauce. Enjoy the recipes, stay safe and well, and eat with gusto. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

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:

 • Chicken-Fried Steak with Cream Gravy • Shrimp & Gruyere Mac & Cheese • Shrimp Alfredo

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Modern Green Bean Casserole

From America's Test Kitchen, this recipe is a fresh take on the old classic. Instead of a salt- and preservative-laden can of cream of mushroom soup, take the time to make your own; you can do it 2-3 days in advance and keep, refrigerated, until time to assemble the casserole. In my opinion, a handful of crisp bacon crumbles would not be bad added to the topping!

Italian Baked Oysters

This is a simple yet flavorful way to enjoy Louisiana's favorite bi-valve. Not to worry if you can't get your hands on oyster shells- small ramekins will work just as well. I've even heard people say they use a cupcake pan in a pinch. Have plenty of hot French bread on hand for sopping up the tasty sauce. 

Tenderloin with Jumbo Lump Crab

This luxurious entrée is easy-- just make sure you buy premium ingredients. The best beef, the best jumbo lump crab, and take your time making the hollandaise sauce which, with the tarragon reduction, is the base for the bearnaise sauce. Delicious.