May 17, 2018 | Louisiana Kitchen & Culture

May 17, 2018

My favorite: The season's first Creole tomatoes were at the grocery store over the weekend, and most days you'll find a platter full of them, sliced and salted, on my breakfast, lunch, and/or dinner table. In fact, I'm eating one as I write this letter.

A reader in Oklahoma called last week to ask me if I had any idea who might ship some to him for a dinner party he and his wife are planning. He'd earmarked some of the recipes from the Creole tomato feature in the current issue; I gave him as many contacts as I could think of, but if any of you do know of a source that will ship, pass the information on, please.

I don't know about you, but here in New Orleans we didn't ease from spring into summer, we jumped in with both feet. We've seen high 90s temperatures several days, and while it's not terribly humid yet, you can feel it lurking when you step outside. I'll take the hot summers over icy winters any time, though, so no complaints from me. Until late August, anyway. Do you have favorite summer meals for beating the heat? If so, I'd love to hear from you.

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

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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May/June 2018

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Last Week's Recipes:

• Susan's Bolognese Sauce

• Bacon-Wrapped Shrimp

• Boudin Benedict

Looking for a specific recipe? We have over 1,200: Click here!


	Baked Opelousas Chicken Always a sucker for a spicy recipe, we first came across a version of this in Some Like it Hot, a collection of spicy recipes from around the world. The chicken is coated in a spice mixture, then baked in oil for several hours. Here, it's paired with spaghetti tossed with garlic-infused oil and toasted bread crumbs.. Click to forward this email and recipes.

	Shrimp and Crab Risotto Loaded with Louisiana shrimp and jumbo lump crab, this decadent recipe is elegant enough for a dinner party, but easy enough for an indulgent weeknight meal. Click to forward email and recipes.

	Chicken & Waffles Sliders aren't just waffles; in this recipe, boneless, skinless chicken is well seasoned, coated in a seasoned flour mixture, and pan fried until crispy. Pair with your favorite waffles and cane syrup, and you'll impress even the picky eaters. Breakfast, lunch, or dinner. Click to forward email and recipes.

	Barbecue Chicken These suculent chicken thighs are brined overnight for flaver straight through to the bone. The barbecue sauce is great for much more than chicken; find the recipes on page 38 of the May/June edition of Louisiana Kitchen & Culture. Click to forward email and recipes.