THANK YOU! to those of you who've ordered copies of my cookbook; we sold out the first printing in three weeks and ordered a second round. It finally arrived last week, after sitting in snowy limbo for a while.

People are asking me what *I* regularly cook from it; the list is too long to write out here, but the answer is, A lot of them! Some only once or twice a year, some a lot more often. We had the Sweet Kale Salad on page 34 Wednesday night, with fried shrimp instead of a chicken cutlet. I made the red beans on page  58 for a party last weekend, and the chicken & sausage gumbo on page 48 during the snow storm last week. And I've got the eggplant parmesan on page 148 in mind for this weekend. Jim makes the linguine with clams on page 96 once a month or so-- we'll round out the meal with a crisp Italian salad.

I'd love to hear what you've cooked from it; drop me an email and let me know!

For the recipes this week, I'm trying to make a dent in the food I have in the freezer and panty, so that was on my mind as I was going through cookbooks. First up, the fried pork cutlets are lightened up with a bright salsa. Next, crab cakes from James Beard Award-winning chef Alon Shaya are a great choice for the crabmeat I have; and finally, a shrimp noodle salad I'll probably make with the box of angel hair pasta I don't know what to do with.

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

Previous week's recipes:

 • BBQ Gulf Snapper • Classic American Beef Stew • Shrimp Picatta Pasta

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Salt and Pepper Pork Cutlets

I am on a mission to cook down the freezer and have this recipe in mind for a pair of pork chops that are hanging out in there. I'll have to halve them so they're not to thick, as the recipe calls for cutlets. From Milk Street's The World in a Skillet, the fried cutlets are lightened up with a bright, fresh salsa of scallions, cilantro, and minced chilies.

Crab Cakes with Preserved Lemon Aioli

From Shaya, by Chef Alon Shaya, this recipe is ALL about the crab, and lucky me, I have some jumbo lump crabmeat in the freezer along with thos pork chops. I also have some preserved lemons in the pantry; the chef's note on the aioli suggests lemon zest if you don't have them.

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Jim and I try to have a salad for dinner every Wednesday night, with a protein of some sort added for bulk. I think I'll put this one into rotation for next week. I'll probably use angel hair pasta instead of vermicelli, because I have some in the pantry and need to use it.