I read recently that the wonderful organization that feeds people all over the world in the wake of disasters had published a cookbook-- The World Central Kitchen Cookbook by chef José Andrés. My local bookstore had a copy in stock so I picked it up-- what a worthy organization to support. It is full of stories of these hard-working chefs and cooks striving to provide food and comfort under very challenging circumstances-- and it's FULL of wonderful recipes. I've included the Chicken Chile Verde that's been a favorite in many places, and intend to make it this weekend.

I've also included a recipe for what's described as a Restaurant-Worthy Shrimp Linguine that's as delicious as it is simple, and a reminder as to how good a hot Italian sandwich can be.

Enjoy the recipes, stay cool, safe, and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Easy Shrimp Linguine

This recipe depends on the easy shrimp stock that's included; you'll need head- and shell-on shrimp, and the stock simmers for 25 minutes, so start it first, then do the remaining prep work and get water for pasta started boiling. She specifies 10 cups of water because you'll use the starchy pasta cooking water to thicken the sauce.

Chicken Chile Verde

This is an easy recipe that delivers a whole lot of flavor. It's universally loved where ever World Central Kitchen serves it. If you don't have access to fire-roasted canned tomatillos, line a sheet pan with foil and husk and broil an equivalent amount of fresh tomatillos, turning occasionally, until blackened. 

Hot Italian Sandwich

This is a simple recipe for a sandwich that we absolutely love, but I forget about it and default to grilled ham and cheese, or tuna salad, or a hamburger when we decide it's sandwiches for supper. So here's a reminder: Don't forget how delicious a hot Italian sandwich can be! I'd probably use olive salad instead of giardiniera, but that's just me.