November 14, 2019 | Louisiana Kitchen & Culture

November 14, 2019

We are taking orders for holiday gift subscriptions to Louisiana Kitchen & Culture-- don't forget that the shopping season is short this year because Thanksgiving is as late as it can be. A gift subscription is an excellent choice for anyone on your list who likes to cook—and they'll think of you all year, each time a new issue arrives in their mailbox. We'll mail them a copy of the November/December issue, with a custom gift card from you, all in time to arrive before Christmas. Call us at 504-208-9959 for personal service, or click to place your order securely via our website.

Next week we'll do a big Thanksgiving menu list for you, including out buttermilk-brined turkey that is now a family favorite. Meanwhile, remember that it takes time for a frozen turkey to thawy. Plan a full 24 hours per 5 pounds of turkey in a refrigerator set at 40F-- that's 4 to 5 days for a 20-pound turkey.

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 regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. ➠➠If you are due to renew your magazine subscription we have emailed you a courtesy reminder. Renew Today!

Last week's recipes:

Ranch King Chicken • Gulf of Mexico Seafood Stew • Roasted Side of Salmon

November/December 2019

(click to find a retailer near you) Sept/Oct 2019

Get your copy next week. Subscribe Today!

Tip of the Week:

Why you should salt meat in advance whenever possible


	Chicken Pontalba Add this old dish to your list of dinner party menu options this holiday season. It's an elegant meal, and quite simple to make. Ella Brennan listed it as one of her favorite meals. Click to forward this email and recipes.

	O'Henry's Oysters Acadiana This is a rich dish of pasta tossed with a creamy garlic wine sauce, topped with crisp-fried Louisiana oysters. Make a salad to serve on the side, and enjoy a hearty cold-weather dinner. Click to forward email and recipes.

	Seafood and Chicken Jambalaya This is a straightforward recipe; just make sure you take the time to brown the chicken and the sausage. This is where the flavor is. It you're not comfortable doing it over medium-high heat, reduce the heat some and add some time. Leftovers reheat beautifully. Click to forward email and recipes.

	Crab Louis This elegant, delicious salad would be a welcome addition to any holiday table. My Louisiana Kitchen & Culture subscribers will find the recipe on page 21 of the November / December 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.