February 27, 2020 | Louisiana Kitchen & Culture

February 27, 2020

What are you going to do with your extra day this year? I have old friends coming over for dinner this weekend, two that I've not seen in about 18 months, another one I've not seen in years. I need to check in with them today and see what they've given up for Lent, so that I can get dinner planned...

And as it turns out, nothing, so I have free rein. I think I'll do an Italian night, one of my slow-braised meat sauces and the focaccia you'll find in the upcoming March/April issue (pictured at right, it's at the printer), and have the guests pot luck a salad, side, and dessert. We were all neighbors for years and passed a lot of time in each other's kitchens, so I'm really looking forward to catching up.

This is a slow weekend, as everyone recovers from the excesses of Mardi Gras. The last piece of king cake was eaten with coffee this morning (I made my first-ever on Monday and it was great, look for the recipe next Mardi Gras). Subscribers will start seeing the March/April issue in their mail boxes next week, and it has some new favorites in it. There's a peanut butter cake that all our tasters are raving about and bonus: it's easy!

Click here to preview the issue (pictured above right; I'm really happy with the cover). Enjoy the recipes 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 or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

Jan/Feb 2020

(click to find a retailer near you) Mar/Apr 20

Click to preview the issue, then get your copy next week. Subscribe Today!

Tip of the Week:

Baked Ham Help

Last Week's Recipes:

• Crawfish Pie

• Shrimp & Crawfish-Stuffed Bell Peppers

• Collard Greens and Ham Hocks


	Crawfish-Stuffed Artichoke This was the cover dish for our best-selling March/April 2018 issue; artichokes are in season and so are crawfish. Put this one on your list for the weekend. Click to forward this email and recipes.

	Fried Chicken and Gravy This is an old-fashioned method for slow-frying chicken; guaranteed tender results, and plenty of time for flavor to develop in the pan drippings. That means super-tasty pan gravy; make your favorite biscuits and/or a pot of rice to serve along side for a throw-back supper experience. Click to forward email and recipes.

	Lee Bros. Shrimp Burger Perfect for a Lenten Friday (or any Friday, for that matter), this easy recipe can be prepared several hours in advance, up to the point of actually cooking them; and the method for poaching the shrimp is straightforward enough you might want to consider doubling it, so you have a second meal of delicious boiled shrimp. Click to forward email and recipes.

	Pasta Night This quick and easy pasta dish will take your weeknight dinner game to a new level. My Louisiana Kitchen & Culture subscribers will find the recipe on page 41 of the January / February 2020 print magazine; 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.