Note: To unsubscribe or share this email with friends click the links provided at the bottom of this email.

Greetings, I hope this note finds you safe and healthy, and taking care to keep yourself that way. I am utilizing grocery delivery and curbside pickup, not venturing out otherwise unless absolutely necessary, and I hope you're doing the same.

Many thanks to those who took time to write last week; I've not had a chance to get back to all of you, but I enjoyed reading about how you're passing time during this corona virus crisis. It helped ME pass the time!

For dinner last night, I slow-roasted a whole chicken over a bed of fingerling potatoes, onion, garlic, and cherry tomatoes, with rosemary and garlic for seasoning. Earlier in the week I made the white beans with Italian sausage linked below; we've been enjoying that dish for years. Over the weekend, a shrimp and broccoli stir fry-- simple and tasty. I have a grocery delivery scheduled for Friday, so will hopefully have some inspiration for some fun cooking over the weekend.
 

Below, you'll find a few more recipes to try this week--cook something tasty!

Click here to preview the March/Apil issue (pictured above right; if you're NOT a subscriber and would like to order a copy, click here or call us at 504.208.9959 enjoy the recipes, and, as always, let me know what's on your mind. Have a great weekend, wash your hands, and don't touch your face!

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!

March/April 2020
(click to find a retailer near you)

Click to preview the issue, then get your copy next week. Subscribe Today!

White Beans with Italian Sausage

Canned beans make this easy, but if you have dried beans and the time, cook up half a pound and use those instead. Season the cooking liquid with rosemary, cracked pepper, salt, and a couple of bay leaves... Add a little stock to the final recipe to make it more like a hearty soup, or make it thick and spread it on toasted bread. It's delicious.

Baked Stuffed Fish

This recipe calls for a whole catfish, but feel free to substitute any kind of fish-- and if you don't have a whole fish, use fish fillets; simmer them in the tomato sauce, and add a dollop of the seafood stuffing on top. The stuffing works for stuffing peppers, too.

Smoked Pork Paella

This one first appeared in the magazine a few years ago; sub in chicken for pork, or use a mixture of whatever you have on hand. The smoked paprika and cumin are essential to the dish.

Crawfish Soft Scramble

This delicious recipe is great for brunch, and also as a "breakfast for dinner" option! My Louisiana Kitchen & Culture subscribers  will find the recipe on page 25 of the March/April 2020 print magazine; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.