Note: To unsubscribe from this email or to forward email to friends use the provided links at the bottom of email.

Festival Season is in full swing here in Louisiana, and there is finally the barest hint that we might be on the cusp of some cooler weather. Here in New Orleans we're still not dropping below 75F at night and daytime temps are still low 90s, but the humidity is lower. As much as I enjoy all the wonderful produce available in the summer, I'm ready for some fall comfort food! That's the inspiration behind the Instant Pot Beef Stew recipe you'll find linked below.

Many readers have written to let me know that they appreciate that we're including several recipes with Instant Pot or electric pressure cooker instructions in each issue of the magazine--so much so that we're working on a feature full of Cajun and Creole classics in the Instant Pot for our January/February issue. Drop me a note if you have some specific dishes you'd like to see converted for the device.

If you're not a magazine subscriber you're missing the best of what we do; subscribe today. You'll get your first issue next week, and you will be doing your part to support this newsletter and help grow the magazine.

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!

Tip of the Week: Is your baking soda and baking powder fresh?

• Shipping Now:
September/October 2019
(click to find a retailer near you)

Get your copy next week. Subscribe Today!

Shrimp Burgers

Instant Pot Beef Stew

There are those who claim you can make a good pot of beef stew in under an hour on top of the stove; I claim that they've never had a good pot of beef stew. It takes time. But, the Instant Pot will cut the time in half; you can certainly make this recipe in your Dutch oven on top of the stove, but it'll take about 90 minutes for the meat to get tender, and another 20 or so for the potatoes and carrots to cook. Either way, this is delicious. 

Grilled Spice-Rubbed Drumsticks

Chicken legs have a lot of collagen in them, and a long slow cook finished by a quick sear guarantees a tender piece of chicken with a crispy skin. Bonus: 2 different spice rubs for you to consider for your next tailgate party.

Chicken Tagine

We created this recipe for Casablanca Night; a friend declared the kitchen smelled just like Morocco as we sat down to eat. My Louisiana Kitchen & Culture subscribers will find the recipe on page 12 of the September/October 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.

To Add or Correct an Event email: Jim