January 21, 2016 | Louisiana Kitchen & Culture

January 21, 2016

It's the quiet before the storm... literally, as I write this on Wednesday afternoon — we have a stormy day ahead for Thursday — and figuratively, as we're just on the cusp of the full madness of Mardi Gras! There are a handful of parades and Mardi Gras-related events all around the state this weekend, and the scent of freshly-baked King Cake wafts out of the bakeries and locally-owned grocery stores.

I'm heading over to Lake Charles next week for the annual Louisiana Travel Promotion Associations annual luncheon. I'm looking forward to catching up with some old friends, and you can bet the ice chest will be in the trunk. There are too many specialty meat markets along the way to even consider bringing it back empty.

A little housekeeping: we've sent out multiple renewal notices to subscribers since the January/February issue went in the mail; check your email box and mail box and don't forget to renew. You don't want to miss a bite of what's in store this year! It's going to be great. Call us at 504-208-9959, or click here to renew online via our secure order form.

As I mentioned earlier, it's Mardi Gras! Check our comprehensive listing here, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.

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Susan Ford

Susan Ford, Publisher
Louisiana Kitchen & Culture

P.S. Reminder for our magazine subscribers: If your subscription is up for renewal we will send your renewal reminders via email this weekend. Your Jan/Feb issue has mailed.

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	Louisiana Seafood-Stuffed Eggplant Out of the kitchens of Rouses, our locally-owned grocery chain, this bread-based stuffing is loaded with Louisiana shrimp and crab meat. Easy enough for a busy weeknight, delicious enough for the inlaws. Click to forward this email and recipes.

	Baked Ziti with Sausage and Ricotta This is a hearty dinner-in-a-bowl sort of dish, lightened up a bit with roasted eggplant. You'll make the sauce and cook the pasta while the eggplant is roasting; everything gets combined then baked for about 20 minutes, leaving time to put together a chunky salad. Click to forward email and recipes.

	Chicken Pot Pie with Cheddar Another hearty winter dish, this unusual take on a classic Chicken Pot Pie incorporates cheddar cheese into the pastry. Delicious! Click to forward email and recipes.