May 1, 2015

May 1, 2015

The May/June issue (pictured at right) mailed to subscribers last week, and will start to appear on newsstands nationwide in the next week or so. I've heard from numerous readers, telling me they think it's the best issue to date. It's loaded with almost 70 recipes, including eight ways to gussy up grilled corn.

Reminder: Mother's Day is May 10, just around the corner. We suggest a gift subscription to Louisiana Kitchen and Culture for all the moms on your list. We'll send out a gift card and a copy of the May/June issue to arrive in time for the big day. Click her to give Mom a gift subscription

My friend Simone Rathle's superstar (and New Orleans native) husband Chef David Guas, host of the Travel Channel's American Grilled, has a new cookbook out. Aptly named, Grilled Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro shipped earlier this week, just in time for spring and summer grilling. I was fortunate enough to receive an advance copy, and have I've excerpted three recipes from the book below. Take a closer look here, and get your own copy.

It's spring festival season and the weather is predicted to be perfect - see our list of what's happening around Louisiana below. Whatever you do this weekend, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

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Goat cheese, cherry preserves, and bacon-slathered corn, anyone? Pictured below, Grilled Corn with various toppings from the May/June issue. Click here to subscribe and get your own copy delivered next week.

May/June 2015 Shipping Now:

Subscribe Today: Get your copy next week!

Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Which Potato for Potato Salad?

Miss last week's recipes?

• Crawfish Étouffée (#1 last week)

• N'awlins' Classic Remoulade

• Seared Shrimp

Looking for a specific recipe? We have over 1200 searchable here!


	Smoky Barbecue Chicken Kabobs Chef Chef Guas writes, "these kabobs feature a sprinkling of brown sugar mixed with smoked paprika and other spices, plus a tangy mayonnaise-based dipping sauce. Click to forward this email and recipes.

	Grilled Grouper with Cucumber-Watermelon Salsa Chef Guas says feel free to substitute mahi-mahi or bass if you don't have access to grouper. The watermelon salsa has a little heat to it, and will be a great summer addition to lots of things you take off the grill. Click to forward this email and recipes.

	Backyard NOLA Swingers Chef Guas says, "This drink was motivated by a visit from my friend Lolis Eric Elie, who knows just about all there is to know about New Orleans and its rich history and culture. In his cookbook, Treme: Stories and Recipes from the Heart of New Orleans, he includes a recipe with a grapefruit and honey base called N’awlins Nectar. When I hosted him at Bayou Bakery, I used his base idea and jazzed it up a bit with fresh rosemary and jalapeños to give it that NOLA spice. Click to forward this email and recipes.