Ugh it's never going to get cool...a little better last weekend, but when we started out on our morning walk this morning, the windows were fogged over with condensation and it was hot and muggy. I'm ready for sweater weather, hot cocoa, and soups, stews, and gumbos.

I'm putting finishing touches on the holiday food guide and will be shipping it soon, then on to the first issue of 2022 and I am looking forward to cooking some serious comfort food. I'm going to devote a section to making stock; it really isn't that hard and homemade stock is a must if you really want to take your cooking to the next level.

And, speaking of the holiday food guide, it's time to start thinking about your holiday gift list. Louisiana Kitchen & Culture makes a great, inexpensive gift for anyone on your list who enjoys good food; click here for gift subscriptions. They'll receive the Holiday issue in time for Christmas along with a gift card. Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

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!

In the Mail:

Garlicky Shrimp Alfredo Bake

Some seafood purists believe you should never combine it with cheese; I am not one of those. This is an easy, cheesey weeknight dinner option that comes together in not much more time than it takes to cook a pot of penne.

Polenta with Sausage and Peppers

This is from Five-Ingredient Dinners from America's Test Kitchen. Simply sauté Italian sausages with bell pepper and onion, then simmer with a can of fire-roasted tomatoes. This easy recipe relies on instant polenta to get dinner on the table quickly, but I'll take the time to make stone-ground polenta grits. I do it in the Instant Pot so, while it takes about an hour start to finish, it's ALL hands-off time.

Fried Green Tomato BLT

This is from One-Hour Comfort by ATK. This twist on a traditional BLT is right up my alley; I love a good fried green tomato and, while a fried shrimp po'boy is a the top of my po'boy pyramid, there's another one with shrimp remoulade and fried green tomatoes that's right up there. so I'm definitely going to make this next time I crave a BLT.