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January 2, 2014
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2013 flew by — they say it's a sign of age, and it's true that I have another birthday in just a few weeks. Notable milestones this year include the one-year anniversary of the magazine (actually, we're in full production on the March/April issue, which marks the end of our second year of publishing). We published more than 400 authentic Louisiana recipes, most with photos, and the feedback from our readers has been overwhelmingly positive. We added regular magazine features written by chefs themselves because that's what you told us you wanted to see; we have some exciting developments lined up for the coming year. If you're not a subscriber to the magazine, it's not too late to get all of 2014. Subscribe today and you'll receive your first issue in 2 weeks. Across the magazine, website, and newsletter, we published almost 1,400 recipes in all, and I gave some serious thought to my favorite recipes of the year. There were so many good ones, I just couldn't narrow it down. If you prepared a few that you thought were over-the-top fantastic, drop me an email and let me know what you liked. More than 250,000 people visited our website over the course of the year, handily exceeding our 200K goal for the year. We've published more than 1,000 recipes to the site, and, while Louisiana is the biggest source for visitors (25%), Texas, California, Florida, and Georgia round out the top five sources. We're hiring -- Freelance Writers and Advertising Sales -- email for details And finally, I'm going to reprise what I wrote just before Christmas: I love "Top Ten" lists at the end of the year. I always check to see which books I've read, what music I also like or might have missed, peruse the top photos of the year, top news stories, etc. SO- I've put together some lists for you. Here are our Top Ten Most Viewed Recipes of 2013, categorized: • Seafood • Desserts Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.
Susan Ford, President
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Greens with Eggs and Creamy PolentaThis is a classic Italian meal, suitable for brunch, lunch, or a light weeknight supper. The greens are sautéed in garlic and olive oil, the polenta is loaded with cream and cheese, and the eggs are poached to perfection, although frying them is a perfectly acceptable substitute. Leftover polenta (as if!) can be poured to 1/2" deep in a shallow pan and cooled; cut into squares or wedges and broil on each side until browned; serve with a marinara sauce and lots of cheese. |
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Garlic ChickenThis is a modern Spanish dish that comes together with minimal effort but tons of flavor. It's finished off with parsley pounded with a lot of garlic, and gets its beautiful color from sweet paprika. Serve with hot buttered noodle, rice, or the polentat in the recipe above. |
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Shrimp or Crawfish CroquetteThis recipe comes from Zella Palmer Cuadra's New Orleans con Sabor Latino, a cookbook that celebrates the history and passion of Latino cooking. Many of the recipes are from some of New Orleans' best-known Latino residents. such as Chef Adolfo Garcia, Margarita Bergen, and Roman Castillo. |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |