October 20, 2016 | Louisiana Kitchen & Culture

October 20, 2016

I am putting the finishing touches on our 5th Annual Holiday Food Guide and it is spectacular, if I say so myself. You will be inspired to cook food inspired by our entire state's unique culinary culture and heritage. We've got recipes from professional chefs, from readers, and family favorites from a myriad sources.

My friend and LK&C regular contributor Wendy Waren cooked an entire Thanksgiving meal for us back in September -- when it was still 95 degrees out (not that it's really any cooler; yesterday topped 90, but we did get a little rain in the afternoon.) You all know how a house smells in the midst of Thanksgiving prep -- imagine how disconcerting it is to realize you can't "step outside to cool off a bit" like you usually can in November!

There is still time to call and subscribe to ensure you get your own copy, but not much; call us at 504.208.9959, or click here to order online. It makes a great gift for anyone on your holiday list who likes to cook, and yes, I just invoked Christmas shopping. Sorry!

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, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Maximize that can of tomato paste.

Miss last week's recipes?

• Susan's Seafood Gumbo (most viewed last week)

• Pepperjelly Glazed Pork Chop

• Ham Bone and Collards Soup

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

Resources:

• Louisiana Farmers Markets

• Louisiana Visitors' Centers

• Gulf Seafood Distributors


	John Besh's Crab Stuffed Mirliton Chef John Besh wrote the cover story for our November / December 2012 issue, and provided a selection of his family's favorite holiday recipes. This one couldn't be much simpler to prepare, or more divine to devour.

	Aunt Pat's Macaroni and Cheese This recipe first appeared in Chef Carolyn's feature "An Afro Creole Thanksgiving: A Rich Culinary History, which also ran in the November / December 2012 issue. It's a family favorite, much requested at each family gathering.

	Grilled Shrimp and Chorizo Hominy Stew Chefs John Folse and Rick Tramonto created this dish exclusively for the Premiere edition of Louisiana Kitchen & Culture, published back in April of 2012. Don't let the lengthy ingredient list put you off, prep work is minimal as you're mainly measuring ingredients..