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I've had a nice long break; hopefully you have too. Back to work this week!

I'm deep into recipe development for the upcoming March/April issue and, as always, it includes a lot of crawfish recipes. The news coming out of Breaux Bridge (the crawfish capital of the world) this week is that the season is off to an early start, and that it's going to be a plentiful harvest. Now is the time to submit requests for anything special you'd like to see, and by all means, if you've got a favorite family recipe, send it my way for consideration.

This week I've been focusing on some of the leisure time recipes that require quality time in the kitchen. It's chilly out, so the food has been hearty; I started with a loaf of Italian bread that took about 24 hours start to finish, andhad a pan of hot baked ziti coming out of the oven just as the bread was ready to cut; one of my tasters declared it "fantastic". Next up, a pot of minestrone so good that even the minestrone-hater in the crowd declared it awesome. You'll find the recipes in the next issue; if you're not a subscriber, you're missing out on the best of what we do here; sign up today and don't miss an issue of 2020.

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

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Jan/Feb 2020
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Most Popular: Salmon Croquettes

This recipe was the most popular recipe on our website for 2019; it was read 47,994 times! I like a salmon croquette as much as anyone, but I always start with a fresh salmon fillet. You can easily steam it in less than 10 minutes, and don't have to pick through for bones and skin.v

#2: Acme Oyster Chargrilled Oysters

Coming in second with 29,455 reads, the chargrilled oyster is a perinneal favorite.

#3: Brined & Barbecued Chicken Thighs

The third most popular recipe on the website for 2019 with 21,865 reads; the chicken thigh is my favorite. If I don't feel like fooling with a wet brine, I at least try to salt them a minimum of 8 hours before cooking; it really does make a big difference in flavor.

Asparagus Bundles

These elegant, delicious bundles were scarfed down as quickly as we made them. My Louisiana Kitchen & Culture subscribers will find the recipe on page 30 of the November / December 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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