November 16, 2017 | Louisiana Kitchen & Culture

November 16, 2017

An unexpected treat, my sister and niece are flying in tomorrow night for a whirlwind visit. I'm looking forward to seeing them, it's been almost a year. What to cook??

Thanksgiving is upon us. Several years ago we compiled a Turkey Tips page, with information on recommended equipment, thawing time, roasting time, and links to helpful recipes such as make-ahead turkey stock, turkey injection marinades, etc. We've updated the information a bit this year; plus, click here for an excellent list of recipes to use leftover turkey.

For those of you who give Christmas gift subscriptions to the magazine, you should have received your gift renewal notices in the mail. If you did not get your notice, give us a call: 504-208-9959.

Regular renewal notices are going out as well, so keep an eye on your email inbox. You don't want to miss an issue; we have lots of tasty plans for the upcoming year.

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: Shrimp Creole • Lidia's Italian-American Lasagna

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Tip of the Week:

Buttermilk



	Chicken Pontalba This old New Orleans dish makes a very elegant entrée and should certainly go into your rotation for holiday entertaining. Miss Ella Brennan declares it one of her favorite meals in her biography, Miss Ella of Commander's Palace. It's not difficult, and most of the prep work can be done in advance. Click to forward email and recipes.

	Sweet Potato Casserole with Walnut Topping This is the perfect holiday side dish: the only prep work is cooking and mashing sweet potatoes, and chopping walnuts. Everything else is measuring and combining. Even better- it can be assembled in advance and baked just before serving, or baked in advance and reheated briefly before serving. Click to forward email and recipes.

	Buttermilk-Brined Turkey Louisiana Kitchen & Culture magazine subscribers only! You'll find this best-ever brined then roasted turkey recipe on page 28 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 New Orleans-Style Blackeye Peas Throughout the South, blackeye peas flavored with pork are popular New Year’s fare for the promise of luck and money (and because they taste so good). So, cover your bases for a prosperous new year with this delicious recipe.