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October 27, 2016
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Well, it's November next week and the temperature is still topping 80F every day. I will be the first to say I'd much rather be hot than cold, but c'mon! A little briskness isn't too much to ask this time of year. I turned the thermostat down to 62 one night earlier this month just so I could put on a cozy top and lounge under a blanket on the couch for a while. Thanksgiving is just 4 weeks away, but it's too hot to think about it. We've been eating holiday feast food for the last few weeks anyway, getting rid of leftovers from photo shoots for the holiday issue. It'll mail next week, and you're going to love it. It's issue #28, and I think it's my favorite to date. Last month Jim and I spent a few relaxing days on Catalina Island, off the coast of Los Angeles. I've written a short blog about the trip, and posted a few pictures here. It's not too late to subscribe if you don't already, nor is it too late to start placing gift orders for Christmas. We received our first orders last week. Click here to subscribe, or give a gift, or call us at 504.208.9959. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, Publisher P.S. Did you receive your magazine subscription renewal reminder? Make sure you renew in a timely manner so you don't miss an issue. Call us at 504-208-9959, or click here to renew online. |
Sept/Oct On Sale Now!
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Jambalaya This recipe is from Chef Brad McDonald's new cookbook, Deep South: New Southern Cooking. McDonald is a Mississippi native heading up the kitchen at The Lockheart in Marylebone, in the heart of London. The cookbook is written for a British audience. But the authenticity of his Southern roots shines in his recipes.
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Garlic Spaghetti with Shrimp Sometimes, simplicity is best. This is a personal favorite; my personal modification is to make up a bottle full of the garlic-infused olive oil and keep it on hand for all sorts of uses. Here, shrimp are sautéed with garlic and butter, then tossed with pasta and oil. Have some crusty French bread on hand, and a tossed salad for a quick, delicious dinner. |
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Chicken and Rice From America's Test Kitchen's The Complete Cooking for Two Cookbook, this method has you start cooking the rice in the microwave while you brown the chicken and sweat some onion; it's all finished off in the oven at 350F for flavor infused, not overcooked, rice.
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