click to order ^^

It's a girl! We have a great-niece on the way this fall. It's the first baby in this side of the family in 11 years, and the first girl in more years than my niece Cara would want me to publish here. She's also going to be the first grandchild for the mother's parents—as you can imagine, they're over the moon. Let the shopping commence!

For the recipes this week, first up, catfish puffs from Chef John Folse. They're addictive; serve with tartar sauce, cocktail sauce, or rémoulade; they'll go fast. Next, Emeril's shrimp and grits cakes-- I've eaten them at one of his restaurants, I don't remember which one, but I do remember that they were delicious. And finally, a pasta dish that's lightened up by adding lots of fresh vegetables right at the end. This is one I used to make on the regular; need to get it back into rotation.

Enjoy these recipes, 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. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Parm-Crusted Chicken and Asparagus • Crab and Shrimp Salad • Garlic Broiled Shrimp

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

John Folse's Catfish Puffs

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

Emeril's 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!

Susan's 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.