Memorial Day weekend! Who knew the period between Mardi Gras and now could be so long and so short at the same time?? I hope this note finds you safe and healthy, and taking care to keep yourself that way, as we all cautiously take steps to return to a semblance of normal.

Meanwhile, I don't know why I didn't think to post this earlier; legendary chef Frank Brigtsen and his wife Marna have put together a cookbook "Stay-at-Home Cooking- Spring 2020" and some custom spice blends to flavor what you're doing. If you've ever eaten at Brigtsen's here in New Orleans, I don't need to say any more; if you've not, certainly put it on your list. Frank has been enjoying cooking at home over the past couple of months and has put together some of his favorite at-home recipes- I think you'll really enjoy the collection and the spice mixes. Take a look, and pick up a copy for yourself, plus some friends while you're there.

What are you cooking that you're really enjoying? I really miss sharing food with friends and neighbors. My medical student turns 26 next week, far from home and friends, and I'm going to bake him a cake.

Below, you'll find a few more recipes to try this week--cook something tasty!

Click here to preview the March/Apil issue (pictured above right; if you're NOT a subscriber and would like to order a copy, click here or call us at 504.208.9959, enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

Best regards,

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!

Tip of the Week:

Genius re-use for empty plastic condiment bottles

March/April 2020

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

Self-Basting Grilled Shrimp

This recipe first appeared in the second issue of the magazine, way back in the summer of 2012. It is a reader favorite, and once you learn the technique, I bet it's one you'll go back to again and again. Vary what you put in the butter to suit your taste buds; just be sure to have plenty of napkins on hand when serving.

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Bacon-Chuck Burger

I don't eat burgers very often, so when I do, I want it to be the best burger possible. This one is right up there; I confess that I sometimes swap out andouille that I've chopped finely in the food processor. This recipe contains links to two more favorites, spicy fries and roasted onions and mushrooms; they all go together gloriously to create a delicious meal. Lay out all your favorite condiments and let guest build the burger of their dreams.

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Instant Pot or Slow Cooker 

Braised Pork Manwich

Cook this one low and slow all day in the slow cooker, or opt for about 45 minutes in your Instant Pot or other electric pressure cooker. Have plenty of soft buns on hand, and set out your favorite cole slaw and potato salad for a feast..

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Crawfish Jambalaya

I sent a batch of this home with my medical student neighbor- he declared it the best he'd ever had. My Louisiana Kitchen & Culture subscribers will find the recipe on page 23 of the March/April 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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