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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 except to exercise unless absolutely necessary, and I hope you're doing the same.

Jim and I are making an effort to take a lengthy walk every day; it helps pass the time, plus, we're exploring side streets and neighborhoods we'd not paid attention to in the past. There is some beautiful architecture in New Orleans-- we stroll through the Garden District up the river from us, through the Central Business District and French Quarter down the river from us. Fifteen miles so far this week... There aren't many people out, and so far, everyone has taken care to keep a safe distance away.

For dinner last night, I seared some redfish fillets and broiled some asparagus; I like to sauté rice in olive oil until it's toasty brown, then cook it in rich chicken stock. I stir a handful of fresh herbs and sliced green onions in at the very end; it's delicious as a side to a meal like this. One of my readers wrote to say how much her family had enjoyed the White Beans with Italian Sausage I included on last week's newsletter-- what are you cooking that you're really enjoying? I really miss sharing food with friends and neighbors.

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

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March/April 2020
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Emeril's Delmonico Barbecue Shrimp and Grits Cakes

I've had the good fortune to eat this dish at Emeril's-- one of my favorites. Now, you can make it at home!

Pasta Primavera

I like a pasta with meat sauce as well as the next person, but I also love adding plenty of fresh vegetables to the sauce at the last minute. Plus, I don't feel quite so guilty shredding a little more cheese over the top.

John Folse's Catfish Puffs

Next time you fry catfish, make a little extra, then make these airy puffs. They're adictive; you may find yourself cooking catfish just so you can make them!

Catfish Evangeline

This decadent recipe is a Cajun classic! My Louisiana Kitchen & Culture subscribers will find the recipe on page 28 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.