November 2, 2017 | Louisiana Kitchen & Culture

November 3, 2017

Happy November! It's hard to believe it, but we're just 3 weeks away from Thanksgiving. Those of you who subscribe to my print magazine, Louisiana Kitchen & Culture, will receive the issue pictured here any day now, if you don't have it already, and it is chock full of delicious food no matter the occasion.

For Thanksgiving, the buttermilk-brined turkey you'll find on page 29 was, hands-down, the best turkey I've ever made, and I've roasted a lot of turkeys over the years. Once you've had a chance to browse through the issue, drop me a note and let me know what you think.

Last week I wrote about my adventures learning to bake bread; LKC subscriber Katie L. out of Lake Charles wrote to say that she's intending to tackle home made pasta this fall. That reminded me that I'd not taken the time to make pasta lately, so I pulled out the recipe linked below and made a batch. The difference in taste and texture to anything you'll buy in a store is vast, and it really isn't that difficult. Give it a try! I think you'll like it.

And finally, we are now accepting orders for holiday gifts! Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 34 issues plus a subscription for all of 2018). We'll send their first issue, along with a gift card, to arrive just before Christmas. Get a jump-start on your holiday shopping!

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

Miss last week's recipes?

• Last week: Chef Paul's Stuffed Peppers • Gulf Shrimp & Grits

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	Homemade Egg Pasta Do yourself a favor and make this pasta. It has two whole eggs plus two egg yolks for an extra-rich, silky noodle. Use it to make your favorite lasagne, or add the noodles to a rich pot of chicken or turkey soup, or top with cream sauce and shrimp. Or make a super-rich meat sauce: braise lamb, beef, or pork stew meat in chicken stock, red wine, plenty of garlic, and salt and pepper until it falls apart; shred meat and simmer for 45 minutes in marinara sauce. Finish with 1/4 cup cream or half and half, and 1/2 cup parmesan cheese. Divine. We finished off the leftovers last night from the batch I made over the weekend. Click to forward email and recipes.

	Grits & Grillades Perfect for a brunch, hearty lunch, or Breakfast-For-Dinner, beef is seasoned, browned, and slow simmered to fork tenderness, then served over cheese-laden creamy grits. Click to forward email and recipes.

	Crab Cakes Benedict Louisiana Kitchen & Culture magazine subscribers only! You'll find this easy, delicious recipe on page 44 of the 2017 Holiday Food Guide. Not a magazine subscriber yet? Try our special $10 TRIAL subscription and get the next 3 issues; you'll get this issue next week. Click below to order. Click to forward email and recipes.

	Camellia's Shrimp, Andouille, and White Bean Cassoulet Fresh Gulf shrimp, Louisiana's famous smoked Andouille sausage, and creamy white beans make for a rich and fragrant one-pot dish that can simmer away on the stove as you work on other parts of your holiday meal. It pairs beautifully with roasted meats and game, as well as fish.