Wondering where your July/August issue of Louisiana Kitchen & Culture magazine is?

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Call for aid- Hurricane Laura wreaked havoc in the western half of Louisiana, all the way up to Shreveport, and I don't think people realize how bad it STILL is, 2 weeks later. Many thanks to those of you who reached out last week when I asked for donations-- if you have the means, consider making a purchase off this Amazon Wish List set up by the Leesville Baptist Church. They're staging disaster relieve there, and will be accepting packages and distributing directly to those in need.

Or, make a donation to the Community Foundation of Southwest Louisiana; a Louisiana-based Second Harvest Food Bank- they're working overtime to crank out meals- or the Louisiana Hospitality Foundation, another organization I've worked with for years that is feeding a lot of people right now.

We'll be sending out subscription renewal notices over the weekend so keep an eye on your email inbox.

Enjoy the recipes below, and, as always, let me know what's on your mind. Wear your mask, 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 subscriptons we have emailed you a courtesy reminder. Renew Today!

August 2020
(click to read online)

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Eggplant Involtini

This is an Italian dinner classic that traditionally features eggplant-- use your favorite marinara for simmering. If your summer garden is overflowing with squash, sub that out instead. You'll have to make a few modifications, but it will be equally delicious.

Pan-Fried Fish

This recipe calls for grouper, but any firm, mild white fish will do. By all means feel free to throw some chopped capers into the pan sauce if you love them as much as I do.

Brined and Barbecued Chicken Thighs

This recipe is one of the more popular recipes on our website; brining the chicken makes a huge difference in the final dish. By all means substitute in your favorite barbecue sauce if you don't want to make this one, but choose one with some sugar in it so it properly glazes the chicken.

Lemon Shrimp and Green Beans

As with the chicken above, take the time to brine the shrimp for a few minutes before cooking (if you're skeptical, brine half and leave the others unbrined; you'll be able to pick them out by taste in the dish!). Shallots are essential to French cooking; their delicate flavor goes well with the green beans and shrimp.