I'm on deadline for the next print edition of the magazine, and have things pretty well in hand. We have some great food slated, lots appropriate for tailgating and other social gatherings. I passed off leftover pasta salad and quinoa and black bean salad to a friend earlier this week, and she's reporting back that they're both delicious. They both pair well with anything off the grill.

For this week's recipes, I dug into my cookbook collection and selected a recipe with a new way to cook a perfect, rare to medium rare strip steak--one of my favorites; a chicken and white bean dish paired with pancetta and rosemary (cook it in the pressure cooker or the slow cooker, depending on how you want to allocate time; and a quick weeknight dish of shrimp, roasted tomatoes, and black olives over couscous. By all means sub in another starch if couscous isn't your thing.

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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In the Mail:

Thick-Cut Strip Steaks

From Meat Illustrated by Cook's Illustrated. This recipe achieves edge-to-edge medium-rare, tasty strip steaks by starting the steaks in a 275F oven until they reach 90 to 95 F; they're then finished off on top of the stove in a screaming-hot skillet. Finish with your favorite pan sauce while the steaks rest.

Chicken with White Beans, Pancetta, and Rosemary

From Multicooker Perfection by America's Test Kitchen: I absolutely love rosemary with both chicken and white beans, so this recipe is a no-brainer for regular rotation for me. As written, you have the option to prepare it in a slow cooker or an electric pressure cooker, depending on how quickly you need dinner on the table.

Shrimp with Feta, Olives, and Oregano

From Williams-Sonoma's School Night: This 30-minute recipe is packed with flavor.Start the couscous (or use rice or orzo) while the oven preheats. Bake the tomatoes about 10 minutes, then add the shrimp and feta for another 15 minutes or until pink and just done. Serve hot over the couscous--Delicious!