Greetings, I hope this note finds you safe and healthy, and taking care to keep yourself that way. New Orleans is eerily quiet, and likely to remain that way for quite some time. Monday, we learned that bars and restaurants were closing to the public effective that night—many have opted to offer takeout, curbside pick-up, and/or delivery; some with a full menu, some with a limited menu. Check websites of your local favorites and do what you can to support them.

Later in the day, Mayor Cantrell ordered all non-essential businesses and shopping centers closed--New Orleans has one of the highest rates of infection per capita of any city in the United States, and we are working hard to slow down the spread of the corona virus so we can get back to normal as soon as possible.

Yesterday I started working to pull together collections of recipes pulling ingredients from pantry staples; recipes that will make larger batches that can be frozen; pure comfort food; and the like.

So far, I have a feature story on dried beans that includes a basic recipe, then several recipes utilizing cooked beans; at the end, you'll find suggested cook times for electric pressure cooker.

I've also published to our website something for your sweet tooth: a feature titled "The Gift of Cake" that includes the most popular cake per decade from 1950 through 2000. Hopefully, they'll help pass some time and give your family something sweet to eat.

I'm working on a breadmaking 101 feature, a roundup of pasta dishes, and plenty of things you can serve with rice. If there's anything in particular you'd like to see, drop me an email and I'll see what I can do.

Below, you'll find a few more recipes to try this week;

 Click here to preview the March/Apil issue (pictured above right; I'm really happy with the cover); if you're NOT a subscriber and would like to order a copy, click here or call us at 504.208.9959 enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

Best regards,

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!

March/April 2020

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Easy Chicken and Dumplings

From the Lee Brothers' Easy, Fesh, Southern cookbook, this is comfort food in a hurry. If you don't want to spend the time making the easy dumplings, by all means serve this over hot buttered egg noodles.

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Commander's Coconut Beer Shrimp

If you've got a bag of Louisiana shrimp in the freezer, this recipe from Commander's Palace is dinner in a flash. Sub in other marmalades, jams, or jellies if you don't have orange marmalade on hand.

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Beef Fajitas

This is what we had for dinner last night; I had tomatoes, peppers, and cilantro I needed to use up before it went bad. It's a favorite around here, and thankfully, the weather was great for grilling.

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Chicken-Fried Steak & Mushroom Gravy

This is an easy brunch option- along the lines of crawfish étouffée, soft scrambled with eggs and topped with hollandaise. My Louisiana Kitchen & Culture subscribers  will find the recipe on page 25 of the March/April 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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