April 26, 2018 | Louisiana Kitchen & Culture

April 26, 2018

The Zurich Classic, PGA golf tournament is in town this week, and we welcome many of the top players in the world. New Orleans is a favorite stop on the tour, they say; not only do they enjoy fantastic meals out while in town, but our restaurants turn out and set up tents on the tee boxes, passing out samples of delicious food for them during the practice days.

I spent some time out there yesterday and intend to go back later in the week; the weather is fantastic, and I really enjoy the sport. It usually inspires me to dust off my clubs and head out to the driving range. I wrapped up the May/June issue last week (pictured at right) so this is a pass week for me, and I intend to take advantage of the free time. Subscribers should start receiving the issue early next week; if you've let your subscription expire, or just haven't signed up yet, go online and order, or give us a call at 504-208-9959.

Jazz Fest kicks off this week also, drawing people from all over the world. New Orleans really shines this time of year, when the weather is fine.

Should you find yourself in another part of the state, festival season is in full swing. See the calendar of events below, and pick something to do.

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, Publisher

Louisiana Kitchen & Culture

P.S. If you received your magazine subscription renewal reminder please click here Renew Today and take advantage of the special 2nd year for only $15

Your Tip of the Week: Making beautifully mounded meringue pies

On Sale Now:

March-April 2018

(60+ exclusive recipes inside)

Get your copy next week. Subscribe Today!

Last Week's Recipes:

• Red Posole

• Louisiana Cioppino

• Pineapple Upside Down Cake

Looking for a specific recipe? We have over 1,200: Click here!


	Cajun Seafood Rice Casserole From Falcon Rice Mills out of Crowly, this creamy casserole has the trifecta: shrimp, crab, and rice folded into a cheese mixture topped with cracker crumbs and browned off. Click to forward this email and recipes.

	Catfish and Shrimp La Fitte Catish fillets are well-seasoned and fried golden brown, then topped with a sauce made with shrimp sauteed in butter, garlic, ham, cream, and a splash of vermouth. Easy, and delicious. Click to forward email and recipes.

	Fresh Corn Cakes These corn griddle cakes are easy and delicious; they are the perfect accompaniment to a dinner of fried chicken, peas, and green beans. Or vegetable beef soup, if you're in a soup mood. They'll go into regular rotation all summer. Click to forward email and recipes.

	Eggplant Parmesan Deconstructed... fresh mozzarella is dropped into hot sauce to melt at the last minute, then served over the crisp eggplant. This recipe is available to paid subscribers and newsstand customers only; you'll find it on page 33 of the March/April 2018 issue of Louisiana Kitchen & Culture. Subscribe today, and get your copy next week. Click to forward email and recipes.