It's been so cold for so long here, although it hasn't actually frozen, I bundled up and sat outside for a few minutes last night; it's something we do almost every night, and I miss it. Looks like it might be a little warmer over the weekend.

Mardi Gras decorations are going up; some of the houses are going over the top again this year, as the House Float phenom was so popular last year in the absence of actual parades. My friends who ride floats or participate in walking parades are busy decorating custom throws, king cakes are on sale everywhere, and Mardi Gras music is on the radio.

This week's recipes are cozy. The Skillet Tortellini is a quickie, the Shrimp Primavera Pasta Salad does double duty as dinner one night and leftovers for lunch the next day. My mother would have loved the Sweet Soy-Braised Pork; she loved sweet and sour pork. Enjoy the recipes, 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

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

Current issue, mailed:
Subscribe here.

Skillet Tortellini with Sausage and Cherry Tomatoes

From Five-Ingredient Dinners, this easy recipe comes together in about 45 minutes, using easily-found ingredients. Truth be told, I didn't know dried cheese tortellini was a thing until last summer, when I used it in some pasta salads. It's a lot smaller than refrigerated or frozen fresh tortellini, which makes it a good pick in this dish, and some soups and salads.

Shrimp Pasta Primavera Salad

This is a dish that's great served hot for dinner and, BONUS, leftovers are perfect for a cold lunch the following day. Mix and match the vegetable mixture to make use of what you already have in the fridge.

Sweet Soy-Braised Pork

This is from Milk Street Tuesday Nights, and takes simple ingredients and turns them into something extraordinary. Sweet and sour pork is a Chinese take-out favorite, and this is going to be very similar. The recipe calls for serving it over jasmine rice, but I'd opt for sticky rice instead.