Time change! Really, this time; sorry for the false alarm last week. Alas, I'm no better prepared for early nightfall, but I am looking foward to not having to get up in the dark.

 Next week I'll start putting together some ideas for the upcoming Thanksgiving holiday. I had planned to spend it with my niece in her new house, but airfare is prohibitively expensive this year. She'll be better settled in next year, so we'll reschedule.

For the recipes this week, I selected a favorite of mine, fried shrimp. It's double-battered for extra crunch, just how I like it. Next up, a deconstructed stuffed artichoke. Artichokes are not in season right now, but you can get good frozen artichoke hearts and turn it into a casserole. You might even consider this as a dressing option for Thanksgiving. And finally, a decadently delicious broccoli cheddar soup that's also really easy.

Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

P.S. Important reminder for magazine subscribers I will be renewing all who are now expiring. Also if you gave Christmas gift subscriptions and wish to continue those gifts it is time to renew. Go on line or better just call me 504.208.9959 Renew Today!

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Nonna Stuffie's Fried Shrimp

This is make-ahead recipe; it calls for cooking the beef for several hours one day, then refrigerating overnight or up to 3 days. The vegetables that go in the stew get steamed and added when it's time to serve, rather than braising along with the meat-- and overcooking. It suggests braising twice the amount of meat called for and freezing half to use down the road for a quick, delicious dinner.

Crawfish-Stuffed Artichokes, Deconstructed

Artichokes can be hard to come by this time of year, but you can still make this, using canned or frozen artichoke hearts. Dice them and stir them into the cooked stuffing mixture; transfer to a buttered casserole or skillet, top with the lemon slices, and bake until browned. You'll still have the flavors, just minus the presentation.

Broccoli and Cheese Soup

This decadent, delicious soup is from chef Tommy Centola's cookboo, You Can't Keep New Orleans Out of the Cook. It's easy to make, and much better than Panera's. Heaven!