M friends at P&J Oyster Company reminded me last week that oyster season is in full swing, pointing out that I've not included oyster recipes lately. Sal & Al, this edition is for you!

The manicotti I made this week was absolutely delicious. I may not ever make it again, because I entered the kitchen at 11:00 and didn't leave or sit down again until 4:00, but we really enjoyed them. My pasta had 2 whole eggs in it plus 6 egg yolks, so quite rich!

For the oyster recipes this week, the Cream of Oyster Stew first appeared in the premiere edition of the magazine, back in 2012. It was shared by an older gentelman whose mother made this when he was a child, so it's an old New Orleans classic. Next, another old New Orleans recipe--the Creole Oyster pie. Not seen on menus often these days! And finally, Chef Leah Chase's Holiday Oyster Dressing. Many families would not consider it the holidays without a version of this on the table.

For those of you who give gift subscriptions and have not submitted your renewal list yet, turn it around quickly, and we'll send your gift recipients a card in the next week or two. We'll be out of town over the holiday season, so time is running out.

Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

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Cream of Oyster Stew

This is an old fashioned, classic oyster stew, pure comfort for a chilly weeknight supper, fancy enough for the most elegant holiday spread. Bonus, it's really easy! If your oysters are large, consider cutting them into bite-sized pieces.

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Creole Oyster Pie

This is another old fashioned recipe that used to be featured on menus all around New Orleans, but is rarely seen today. It calls for a homemade cust, but you can easily substitute refrigerated pie crust or puff pastry. This one is also easy enough for a weeknight, fancy enough for a dinner party.

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Leah Chase's Holiday Oyster Dressing

From the late Chef Leah Chase, this is her classic oyster dressing, served every year over the holidays. It can be prepared up to the point of adding the eggs and baking a day in advance; keep refrigerated. It will take a little longer to bake because it's cold, and you might have to tint it with foil after 23-30 minutes.  

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