Happy New Year! I hope your year is off to a fresh start. I made a big pot of black eye peas with ham and smoked sausage; a pot of slow-braised cabbage and onion; a pork roast that I put in sous vide for about 4 hours with garlic, ginger, and soy that was divine, I'll work on a formal recipe for that one and share it later this year; and a big skillet of yellow buttermilk cornbread loaded with jalapeño peppers and cheddar, with a super-crispy crust. One of my neighbors is a young medical student from Michigan who hasn't seen his parents in a year; I loaded up a tray with some of everything for him and he deemed it the "best New Year's meal ever". Hopefully it brought us all health, good luck, and prosperity for the year.

It's chilly here in New Orleans for the weekend; I intend to bake a loaf of bread and make either a big pot of chili and fritos per the link below, or a big pot of clam chowder. Both sound really good to me.

Enjoy the recipes below, stay safe and healthy, 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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November/December 2020 In the Mail; if you're a PAID subscriber and would like a link to the digital edition, email me.

Harlem Meat Loaf

As is true with many comfort food dishes, this meat loaf is even better the next day, so if you can plan in advance, make it one day and you'll have dinner all taken care of the following day. From the storied Lee brothers, this is their sister's recipe they make again and again. Surprise ingredient: Chopped dill pickles.

Frito Pie

This is a comfort food classic that I eat about once a decade and am definitely thinking about making this weekend. I commit Authentic Chile Sacrilege by putting beans, and sometimes corn, in mine; I've included a link to an authentic West Texas chili if you don't have a favorite.

Shrimp and Pasta in Tomato Cream

This luxurious pasta dish can be made using any fairly substantial pasta; it comes together in the amount of time it takes to boil pasta, so get all your prep work done in advance.