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January 22, 2015
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I have a favor to ask. It's hard to believe, but the upcoming March/April edition of our print magazine marks then end of our third year of publishing. In the magazine business, that milestone unofficially marks the end of "Launch" mode; we have a solid subscriber base, subscription renewals are great, and newsstand distribution continues to grow. What I want those of you who do read the print magazine to do is take a few minutes to write me a note, telling me why you read it. What you like, what you take away from each issue, and why you think others will enjoy it. I want to use those testimonials from actual readers in my subscription advertising campaigns this year. I won't publish your contact information, just your first name, city, and state. We have subscribers and newsstand distribution in all 50 states, and several foreign countries, and I want to hear from you all as much as I want to hear from my Louisiana subscribers. Click this link to send me an email, and thanks in advance for helping me out. It's Dig Baton Rouge magazine's Restaurant Week this week; you still have a few days to get a great meal at a great price. Participating restaurants can be found here. As you can see from the Events List below, Mardi Gras festivies are right around the corner, and are happening all over the state. If you've never been to Mardi Gras in Louisiana, consider visiting. Only a small portion of Mardi Gras is the wild party you see on the news in New Orleans' French Quarter. That's a lot of fun in and of itself, but there are plenty of spots along the parade routes in New Orleans and all over the state that are much more family friendly. In fact, New Orleans' neighbor Jefferson Parish throws Family Gras each year. For a comprehensive Louisiana Mardi Gras guide, click here. Finally, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President
P.P. Click to subscribe to Louisiana Kitchen & Culture in print. You'll receive exclusive recipes and articles with plenty of photos of food, people and places. Celebrate Louisiana with us and support this newsletter.
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Our Jan/Feb 2015 issue is off the press and in the mail. Get your copy; Click to Subscribe |
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Stuffed Cabbage Rolls This easy recipe is from long-time LK&C subscriber Cyndi Collier. It calls for turkey instead of ground beef, significantly cutting down on the calorie count, but the seasoning mixture and excellent tomato sauce don't scrimp on flavor at all. Click to forward email and recipes.
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Susan Spicer's Crabmeat Gratin It's from superstar Chef Susan Spicer, and it's Crabmeat Gratin. Need I say more? Go make this. Click to forward email and recipes.
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Besh's Fluffy Breakfast Biscuits Who doesn't like a warm fluffy biscuit? My only modification is that they're not just for breakfast. I know some consider it sacrilege, but I like my grillades over biscuits, and I like my roast beef debris and gravy over biscuits. It's how I grew up... Click to forward email and recipes.  |
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Published in New Orleans, Louisiana by Louisianians 2015 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |