March 25, 2016 | Louisiana Kitchen & Culture

March 27, 2016

Happy Easter, to those of you who celebrate it -- hopefully with a long weekend! I need to get my herb garden started, along with some peppers and cucumbers. Mine is a container garden, and I've never had any luck growing tomatoes in them.

We are running two exciting contests right now. The first, in conjunction with the Louisiana Seafood Promotion and Marketing Board, will deliver crawfish tails and fixings to one lucky winner. The second one in a stay at the historic Hotel Monteleone in the New Orleans' French Quarter, and tickets to the New Orleans Wine and Food Experience. Enter them both, and good luck!

We're deep into the final weeks of putting the May/June issue to bed. There's a feature story on a wide variety of potato salads; I bet I've cooked 15 pounds of potatoes in the last few weeks. But it was worth it; we've come up with some great options that will be suitable for most any potluck you find yourself invited to this spring and summer. Some of them include sweet Louisiana seafood -- if you visit our Facebook fan page you'll see a few out takes, along with the reason why my cat Jack is not allowed at photo shoots when we're using seafood.

Enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

Win Louisiana Crawfish!!
How would you like to win a shipment of Louisiana crawfish tails? Plus the fixings for Crawfish Mac and Cheese, and Blackened Crawfish Supreme.

Click here to enter - it's free! Tell us which recipe you'd most like to make for your family - deadline April 30.

Susan Ford

Susan Ford, Publisher
Louisiana Kitchen & Culture

Mar/Apr 2016 issue

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Tip of the Week:

Battered & Fried

Miss last week's recipes?

• Crawfish Mac and Cheese (most-viewed last week)
• Soft Polenta with Basil Oil
• Pimiento Cheese Burgers

Looking for a specific recipe? We have over 1,300: Click here!


	Glazed Baked Ham Who doesn't like an ham for Easter dinner? This one practically cooks itself; mix apricot (or your favorite) preserves with mustard, glaze the ham, and bake for 20 minutes per pound. Click to forward this email and recipes.

	Ham & Potato Casserole Here's a very tasty, very easy recipe for using up any leftover ham from your Easter dinner. And once you make it, you may find yourself buying ham just so you can make it again. Bonus- make it up to the point of baking it, cover it tightly, and freeze for a dinner a few weeks down the road. Let it thaw partially before baking. Click to forward email and recipes.

	Risotto with Crab and Shrimp Luscious! There's no cheese in this recipe, making it suitable for the purists who won't mix cheese and seafood. It's simply seasoned with onion, garlic, and tomatoes. Click to forward email and recipes.