Oh boy, did we feast last weekend! My brother and I prepared 10 dishes over 2 days and they were all delicious. Friends and neighbors stopped by both nights to sample and were delighted. Shrimp poached in lobster butter, grilled redfish on the halfshell, slow-braised chicken quarters that may be the best I've ever made, deviled shrimp-stuffed deviled eggs... just for starters. You'll find all the recipes in the next edition of Louisiana Kitchen & Culture, shipping in May.

This week's recipes are easy. Anyone who knows me knows I love shrimp in just about any fashion, the Lemon Garlic Broiled shrimp being a great example. I make the meatball and escarole soup using spinach instead of escarole (shh, it's one of the few things I don't like). I also never met a pizza I didn't like. Enjoy the 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

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In the Mail:

Lemon-Garlic Broiled Shrimp

This easy recipe is in one of my favorite community cookbooks, Pirate's Pantry, from the Junior League of Lake Charles. Just make sure you use domestic shrimp, preferably Louisiana wild-caught shrimp, and have plenty of toasted French bread on hand for sopping up the sauce.

Pasta with Mini Meatballs & Escarole

I bought the cookbook Back Pocket Pasta on a whim last summer, and it's turned into one I browse for inspiration on a regular basis. Pasta is easy to cook and my husband could eat it twice a week with basic marinara sauce, but I prefer a little variety. Every recipe I've prepared has been good, and this one, a riff on Italian Wedding Soup, is no exception.

Mini Meatball and Red Onion Pizza

This is an easy recipe, although I often swap out the ground beef and pork for bulk Italian sausage. Make a crisp green pizza to serve alongside; in the unlikely event of leftovers, what's better than cold pizza for breakfast??