December 3, 2015 | Louisiana Kitchen & Culture

December 3, 2015

Maybe it's finally gumbo weather! Or, as my friend Zoe over in Austin has decided, red bean weather. Here in New Orleans, it's supposed to drop into the 40s tonight, with highs only in the mid-60's; downright balmy for my friends around the country who already have snow on the ground, but we're still mowing the grass. I'll have to turn the heat on.

This week Chef John Folse launched his new cookbook Can You Dig It: Louisiana's Authoritative Collection of Vegetable Cookery. He will be making personal appearances at various bookstores in the region over the next few weeks; a personally autographed cookbook makes a great gift. Click here for the schedule; if he'll be at a bookstore in your area, stop by and pick up a copy, and tell him I said hello.

Speaking of gifts, those of you who gave a gift subscription to Louisiana Kitchen & Culture last year should be receiving your renewal lists in the mail; they went out just before Thanksgiving. Get those turned around promptly and we'll send out gift cards to your recipients; for fastest service, give us a call: 504-208-9959.

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I must be hungry while I'm putting this together; I've included some of my personal favorite recipes below. 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.

Jambalaya! How would you like to win an ample selection of Louisiana crab meat and shrimp for an authentic Louisiana Jambalaya, plus a King Cake? And a Hurrican Mix, plus Mardi Gras beands, All delivered in time for a Mardi Gras party.

Click here to enter - it's free! We're asking you to list some of your favorite Mardi Gras party food.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Susan's Turkey Tips

Miss last week's recipes?

• Seafood-Stuffed Mirliton (most-viewed last week)

• Alex Patout's Creole Oyster Spaghetti

• Sweet Potato Bake with Walnut Topping

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	Red Beans and Rice I've been making this recipe for years -- it's easy, it's hands-down delicious, it takes no longer to make a double batch with two pounds of beans than it does a single batch, and leftovers freeze beautifully. Click to forward this email and recipes.

	Seafood Gumbo This is another recipe I've been making for years. We're visiting family in Los Angeles over Christmas, and I think I'll take along the ingredients necessary to make it. Click to forward email and recipes.

	Nonna Rose's Meatballs My first-generation Italian mother-in-law wrote out some of her family favorite recipes - made a little healthier. Everyone who knew Rosie know she never baked a meatball in her life, she always fried them; either way, this is yet another recipe I make often, and simmer for an hour or so in a basic tomato sauce. Makes a GREAT meatball sandwich. I must be hungry. Click to forward email and recipes.