I hope you had an enjoyable Thanksgiving; we broke with tradition and went out to eat and unfortunately the meal wasn't that great. We probably won't do that again.

I made a chicken & sausage gumbo with dry roux earlier this week, something I'd never done before. It was delicious and surprisingly light. The technique and recipe will be in the next edition of the magazine, along with a few other recipes lightened up a bit for the new year. Plenty that aren't lightened up, though, including the manicotti I'm making this weekend, starting with fresh pasta and including at least three cheeses! Can't wait.

For those of you who give gift subscriptions and have not submitted your renewal list yet, turn it around quickly, and we'll send your gift recipients a card in the next week or two. We'll be out of town over the holiday season, so time is running out.

Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

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!

November/December issue, in the mail:

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Weekend Minestrone

I developed this recipe three years ago for the magazine, and it remains one of my favorites. My Italian husband had always claimed he didn't like minestrone, but this one changed his mind. I haven't made it in a while, so it's definitely time to get it into the winter comfort food rotation. Include the Parmesan rind if you can; it makes a difference to the final flavor of the dish.

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Emeril's Orangecello

If you get this started this weekend, it'll be ready to gift or sip by Christmas. Emeril and his team shared this recipe with us for the holiday 2013 issue, and 9 years later it also remains one of my favorites.

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Bread Pudding with Hard Sauce

This recipe was a reader favorite for Thanksgiving a few years ago. 'Tis not the season to diet, though....  

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