November 30, 2018 | Louisiana Kitchen & Culture

November 30, 2018

Just a quick note from me this week-- I hope you all had a wonderful Thanksgiving. It was very uneventful and restful here; my family got together at the beginning of November, so I took the long weekend as a well-earned rest period.

It's December this weekend! So just a little over three weeks until Christmas. We have compiled a list of Christmas and Holiday events all over Louisiana Click to see Christmas Parade list.

For those of you who give Christmas gift subscriptions to the magazine, you should have received your gift renewal notices in the mail. If you did not get your notice, give us a call: 504-208-9959.

Regular renewal notices are going out as well, so keep an eye on your email inbox. You don't want to miss an issue; we have lots of tasty plans for the upcoming year.

And finally, we are now accepting orders for holiday gifts! Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 42 issues plus a subscription for all of 2018). We'll send their first issue, along with a gift card, to arrive just before Christmas. Get a jump-start on your holiday shopping!

This time of year, food banks around the country often struggle to keep their shelves stocked. If you have the wherewithall, put a few extra cans of food in your shopping cart this weekend and make a donation to your local food bank. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan

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!

Tip of the Week: Okra: The Origination of the word Gumbo.

Last Week's Recipes:

• Crab and Shrimp Artichoke Dip • Chicken-Fried Steak with Cream Gravy • Chocolate Soufflé with Chocolate Ganache

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November/December 2018

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	Chef Paul's Beef Vegetable Soup Beef and vegetable soup is one of my all-time favorites, any time of the year. This one is from Chef Paul Prudhomme; it simmers atop the stove all afternoon, perfuming the entire house. He even offers suggestions for cutting the carbs in the dish -- as if we care this time of year! Click to forward this email and recipes.

	Coconut Shrimp Be forwarned; the first few batches out of the fryer will go as fast as you can make them, and if you're planning this for a crowd, at least double the recipe. You can prepare the skewers in advance; arrange the coated shrimp in single layers on wire cooling racks set over baking sheets and keep refrigerated until ready to fry. Click to forward email and recipes.

	Emeril's Orangecello This needs to mellow for a couple of weeks before enjoying, so put together a big batch this weekend. It'll be ready for gifting -- and sampling -- in plenty of time for Christmas. Keep a bottle for yourself in the freezer. Click to forward email and recipes.

	Peppermint Bark That peppermint bark that's so delicious and costs a fortune? It's ridiculously easy to make your own. My Louisiana Kitchen & Culture subscribers will find the recipe on page 40 of the Nov/Dec 2018 Holiday Food Guide; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.