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Greetings, I hope this note finds you safe and healthy, and taking care to keep yourself that way. I am utilizing grocery delivery and curbside pickup, not venturing out otherwise unless absolutely necessary, and I hope you're doing the same. My friends in the medical profession have horror stories about what's going on in the hospitals.

On the website you'll find a feature story on dried beans that includes a basic recipe, then several recipes utilizing cooked beans.

There's a feature titled "The Gift of Cake" that includes the most popular cake per decade from 1950 through 2000. Hopefully, they'll help pass some time and give your family something sweet to eat.

Below, you'll find a few more recipes to try this week.

Click here to preview the March/Apil issue (pictured above right; I'm really happy with the cover); 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!

Last Week's Recipes:

• Best Damn Grilled Chicken I Ever Ate •Cajun Pork Jambalaya • Shrimp and Okra Gumbo

March/April 2020
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Click to preview the issue, then get your copy next week. Subscribe Today!

Garlicky Shrimp Scampi

This is a Creole-style gumbo with tomatoes; Cajuns may or may not turn their nose up at it, or may call it soup. I call it good; this is the kind of gumbo I grew up eating, and is the first kind I learned to make many years ago. Have plenty of hot cooked rice on hand; I like saltine crackers with mine and plenty of hot sauce.

Creamy Mac and Cheese

Comfort food at its finest... and most definitely not for the calorie-conscious! The recipe as written calls for diced ham; feel free to sub in leftover pulled pork. Delicious!

Old Fashioned Lima Beans with Ham

Butter beans cooked with slab bacon and ham have been a New Orleans favor­ite for over a hundred years. We cook them without a ham bone because they make a creamy natural gravy so easily. Butter beans taste best when you let them steep in the pot for about 2 hours after you turn off the heat. They freeze very well, but should never be reheated twice; store leftover beans in several smaller freezer con­tainers if you plan to feed only a few people at a time.

Fried Eggplant Bites

Great as a snack with your favorite marinara sauce, these crunchy zesty bites are also great atop hot cooked pasta tossed with marinara. My Louisiana Kitchen & Culture subscribers  will find the recipe on page 14 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.