Mardi Gras is here. Parades all around, so we have to carefully plan how and when we're going to navigate around the city; it only takes one time getting stuck on the wrong side of the parade route to make sure it doesn't happen again. With that in mind, we went across the river and picked up a Dong Phuong King Cake this morning; it made a fine lunch.

This week's recipes can all be scaled up to feed a crowd if you live on a parade route and plan on having guests over. They also transport well if you're off to a potluck-- Enjoy the 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

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Here's our King Cake:

In the Mail:

Mardi Gras Pasta Salad

This is a great dish to take to a Mardi Gras potluck, or set out on your own buffet table for hungry parade-goers. It has classic muffuletta ingredients folded into pasta, and can be served cold or at room temperature--but pro tip: Put your serving in the microwave for a few seconds and the cheese will get melty, which is how I like my muffuletta.

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Black-Eyed Pea and Sausage Stew with Collards

I'm making this over the weekend; the weather's going to be coolish, and it will feed a crowd. I've been making it for years, and, as with any favorite recipe, it evolves over time. These days, if time permits, I put a ham hock, onions and garlic, and the stems from the collard greens in the Instant Pot with about 3 quarts of water and cook under high pressure for 45 minutes. I use the resulting stock to cook the stew, and add the shredded hock meat to the finished dish.

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Spicy Shrimp Cocktail

I'm often asked what my favorite food is-- it's impossible to pick just one, but if pressed, chances are this is what I'll answer: Perfectly poached crisp shrimp, well chilled, with a spicy cocktail sauce. Nothing is better.

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