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I had a great appointment with one of my oncologists yesterday, and am certain this afternoon's meeting with my other oncologist will be just as positive. Then I'm headed over to the Southern Food and Beverage Museum for the launch party for my friend Tenney Flynn's new cookbook, The Deep End of Flavor. I've been through it from cover to cover, and it is excellent. It goes on sale today!

Then I'm putting finishing touches on the Sept/Oct edition of Louisiana Kitchen & Culture-- it's a real winner. Learning to make old fashioned stone ground grits in the Instant Pot is a game changer. One dish to wash, and it's not covered in what I like to call Grits Cement!

The next big event on my agenda is the Lt. Governor's annual Toursim Summit, in Baton Rouge. If you are involved in any part of Louisiana's important tourism and hospitality industry, you should plan to attend.

Then, a little break for Labor Day, then it's all holiday season, all the time, in my world as my 2019 Holiday Food Guide goes into full production. Now's the time to let me know if you have any special recipes you'd like to see included in the issue.

If you're not a subscriber you're missing the best of what we do; subscribe today and help support this small business. You'll get your first issue, the July/August issue pictured here, next week, and readers are telling me they're loving it.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription we have emailed you a courtesy reminder. Renew Today!

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July/August 2019
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Spanish-Style Toasted Pasta with Shrimp

Trout Almondine

From the Lodge Cast Iron Nation cookbook, this classic recipe is easy enough for a weeknight but certainly fancy enough fo a dinner party.

Hickory-Smoked Barbecue Chicken

 From the Sweet Home Cafe cookbook, this summer specialty starts with a rub and overnight marinade, then a long slow smoke over indirect heat. Serve with your favorite barbecue sauce and plenty of napkins.

Thai Shrimp Pasta Salad
 

I love a substantial but still light salad for dinner on a hot summer day, and this one is in regular rotation in my kitchen! My Louisiana Kitchen & Culture subscribers will find the recipe on page 46 of the July/August 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

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