My cookbook is back in stock and shipping this week. I've included three recipes below from the book to give you a sense of the range of recipes included; all delicious and makeable. Order copies by December 15 to ensure delivery in time for Christmas!

Jim's family is getting together this weekend for our first-ever tamale making party. We're going to make pork, chicken, and beef tamales with plenty of salsas to serve on the side, and a pot of black bean soup. I can't wait.

For the recipes this week, I pulled out my cookbook, My Louisiana Kitchen, and selected these. First up, a weeknight broiled salmon. Add hot cooked rice and a green salad for a quick and delicious meal. Next, snag this one to make with your leftover holiday ham bone-- just not a honey-roasted version. And finally, a delicious Pasta Fagiole. Queue up and Italian play list and get cooking!

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

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 week's recipes:

 • Stuffed Eggplant with Crab • Turkey Bone Gumbo • Red Beans and Rice

Back in Stock!

And ready to ship; order by Dec 15 for Christmas delivery. It's a great gift for anyone on your list who likes to cook, plus grab one for yourself while you're at it. I've included three of my favorite recipes from the book below for you to try.

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!

Weeknight Broiled Salmon

Round out this dinner with a platter of steamed or roasted broccoli or asparagus, or sauté baby spinach with lots of lemon and garlic. The fish will take less time to cook than you might think, because the preheated cast-iron cooks from the bottom while the broiler cooks from the top. Get your side dishes sorted out before you start the fish for dinner in a hurry.

Ham Bone Stew

To get the full flavor of this soup, you need that meaty ham bone, and not from a honey-roasted ham; the stock will be too sweet. If you don’t have a ham bone in your freezer, ask your butcher to save one for you—I’ve been known to roast a ham just to have the bone and make this stew. You need ham for this recipe anyway, and leftover ham freezes beautifully.

Pasta Fagiole

This Italian staple gets a serious glow-up with a quick and easy Italian sausage ragu. Put on your favorite Italian playlist while you’re prepping this, and be sure you include Dean Martin’s That’s Amore so that you can belt out “When the stars make you drool, Just like a pasta fazool, that’s amore...” while you cook.