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Greetings, I hope this note finds you safe and healthy, and taking care to keep yourself that way. The weather has been spectacular here in New Orleans this week- sunny, temperatures in the low 80s, light breeze, low no humidity. We're expecting some rain over the next few days, but that's o.k., my outdoor plants could use it. I have pepper plants producing already, and my herbs are doing well.

I have to tell you this funny story from one of our walks earlier this week. We were in a neighborhood park and saw a doggie dad ahead of us- his dog was laying on the path, refusing to budge. I thought it was an older dog, tired and ready to go home, but as we got closer I realized it was a pup, probably Australian shephard. Dad could get the dog up and dancing with "c'mon, boy"-type language, but when he'd turn to start down the path again, the dog would lay down flat. We watched from a distance, laughing-not-laughing as this went on for a few minutes. Finally, doggie-dad exclaimed,  "All right, you win," and pulled a treat out of his pocket. The dog leapt up, all but said "Good dad!", took the treat, and led the way down the path. Who's training who, I wonder??? I'm still laughing about it.

What are you cooking that you're really enjoying? I really miss sharing food with friends and neighbors. My medical student turns 26 next week, far from home and friends, and I'm going to bake him a cake.

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

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March/April 2020
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Buttermilk-Battered Popcorn Shrimp

This is one of my absolute favorites- as is with some cocktail or tartar sauce, stuffed inside a dressed shrimp po'boy, or, healthier, treated as croutons over a big green salad. The saltine crackers add an unexpected crunch to the batter, a trick my mom used years ago.

Crawfish Pie

These open-faced crawfish pie is deceptively simple, and simply delicious. If you make your own pie crust, consider shaping it to line baking dishes that are individual serving sizes; just divide the filling among them.

Louisiana Shrimp and Corn Chowder

This easy recipe makes 6 meat pies; they freeze nicely if you don't want to serve them all at once. After shaping, wrap tightly and freeze individually; no need to thaw before baking. You may need to increase the baking time slightly.

Crawfish-Stuffed Mushrooms

These are delicious, and hard to stop eating, so make a big batch. My Louisiana Kitchen & Culture subscribers will find the recipe on page 27 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.