➠➠Over there➠➠ Click the May/June cover for your Digital issue of Louisiana Kitchen & Culture magazine. Yes, you can share the link with family and friends.

I know summer doesn't officially start until next weekend, but it sure feels like summer already. Cristobal dropped a lot of rain and the humidity soared, taking the heat index well over 100 on Tuesday. But the weekend's going to be sunny and I intend to put something on the grill. Our current obsession is grilled corn- shucked and grilled until charred in spots, then drenched in butter and salted. SO good, and it goes with anything else you put on the grill.

Here in New Orleans, the Creole Tomato Festival, Virtual Edition, is this weekend. Food (and Creole tomatoes!) have to be ordered in advance. There will also be a virtual concert; you can listen in via Facebook and Instagram. I have my order in for tomatoes, not sure what direction I'm going in for food. Click here for details, and check out the Corn, Creole Tomato, and Tasso Spoonbread recipe linked below.

Below, you'll find a few more recipes to try this week--cook something tasty! And don't forget to check out the digital edition of Louisiana Kitchen & Culture; click the cover above right to get started reading.

Enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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

Tip of the Week: How to soften butter quickly.

May/June 2020
(click to read online)

Click to Read(Digital Issue)

Snapper with Lemon-Butter Shrimp

This easy recipe works with any mild fish fillet, and it comes together in about half an hour. The fish fillets are quickly browned on both sides then finished in the oven; cook the shrimp in the same pan on top of the stove. Have hot cooked rice on hand for serving.

Oven-Roasted Salmon Fillets

This recipe is scaled for 8 people; if you've got a crowd coming for Father's Day next weekend, tag this one. It can be prepped and kept, refrigerated, for up to 24 hours before cooking, lending itself to entertaining of any sort when you want to spend time with friends instead of stuck in the kitchen.

Corn, Creole Tomato, & Tasso Spoonbread

Cook this one low and slow all day in the slow cooker, or opt for about 45 minutes in your Instant Pot or other electric pressure cooker. Have plenty of soft buns on hand, and set out your favorite cole slaw and potato salad for a feast.

Instant Pot Red Beans and Rice

New technique for an old classic! I have loved red beans and rice my entire life, and, when readers started asking me to develop recipes for the Instant Pot a few years ago, I knew that making a great pot of these was make-or-break for me. These are creamy and delicious.