We made it through Ida relatively unscathed-- no wind damage, no water damage, and we were able to get a generator on the refrigerator and freezer, so we didn't lose too much. Thank you to all who emailed and checked in. We are slowly getting back to a normal routine so I will keep my letter short. There are many south of us still without power and who are still suffering. Please keep them in mind and if you can help where you can.

Enjoy the recipes below, 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!

In the Mail:

Sicilian Arancine

This old fashioned Sicilian classic takes some fiddling, and the first few times you shape them you're bound to stain the outside of the rice balls with the sauce, but they're so worth the effort. Make a big batch and freeze what you don't plan to eat right away; you'll thank yourself a few weeks later.

Shrimp Stuffed Summer Squash

This is a great recipe to turn to when you don't know what to do with the last of the summer squash. It's easily adapted for any squash you have on hand-- you may have to adjust cooking times for various sizes.

Bayou Shrimp Quiche

From Chef John Folse's facinating cookbook "The Evolution of Cajun and Creole Cuising," this recipe combines the classic French quiche with the Cajun staples, andouille sausage and shrimp. Serve this hot or cold, for brunch, lunch, or a light supper.