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Thanksgiving has long been my favorite winter holiday, and I'm very sad that we won't be having friends and family over this year; it's just too dangerous. We've worked too hard for too long to let down our guard when it comes to COVID-19. So this will be my third year in a row without a crowd; last year my family had other obligations work-wise, so we joined some friends for a delicious meal in the western part of the state. For Thanksgiving 2018, I was in the midst of cancer treatment and cooking and eating was the furthest thing from my mind-- but you can bet I'm already making plans about the feast I'll put out for 2021! It will be spectacular.

I'm putting the finishing touches on the 2020 Holiday Food Guide; subscribers, you'll have a digital copy in your mail box in a few days with a printed copy to follow, which I'm more than excited about. The recipes are great, and I think you'll find plenty to cook over the entire holiday season.

We're sending out subscription renewal notices, so keep an eye on your email inbox. Enjoy the recipes below, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Tenderloin with Jumbo Lump Crab

This luxurious entrée is easy-- just make sure you buy premium ingredients. The best beef, the best Louisiana jumbo lump crab, and take your time making the hollandaise sauce which, with the tarragon reduction, is the base for the bearnaise sauce. Delicious.

Italian Baked Oysters

This is a simple yet flavorful way to enjoy Louisiana's favorite bi-valve. Not to worry if you can't get your hands on oyster shells- small ramekins will work just as well. I've even heard people say they use a cupcake pan in a pinch. Have plenty of hot French bread on hand for sopping up the tasty sauce. The recipe claims 30 oysters are enough for 4 people, I'm a bit skeptical about that! More is better.

Modern Green Bean Casserole

From America's Test Kitchen, this recipe is a fresh take on the old classic. Instead of a salt- and preservative-laden can of cream of mushroom soup, take the time to make your own; you can do it 2-3 days in advance and keep, refrigerated, until time to assemble the casserole. In my opinion, a handful of crisp bacon crumbles would not be bad added to the topping!