Jazz Fest kicks off in New Orleans this weekend and you couldn't ask for better weather. It's clear, warm, with low humidity, my ideal weather. There are other festivals going on all over the state, so get yourself out and enjoy them this weekend.

For the recipes this week, I made Chicken Piccata for the first time from a Best Of recipe from Food Network; easy and delicious. There's an old fashioned recipe for a Cajun seafood fettuccine that you'll probably want to upgrade with some real, freshly-grated cheese, and some fried green tomatoes with a crab remoulade while we wait for Creole tomatoes. Enjoy the 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

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Food Network Chicken Piccata

Food Network published a "Best Recipe" list earlier this week, and this recipe was on the list. I had some chicken cutlets in the refrigerator that I needed to use, so I gave it a go-- Delicious! It's a dish I'd never made before, but love it in restaurants. I broiled some asparagus, and made a little spaghetti aglio e olio; a great, easy dinner.

Cajun-Style Seafood Fettuccine

This is from the old cookbook "Cook and Tell: Unique Cajun Recipes and Stories" and, like a lot of the older books, it calls for ingredients we don't use much these days, in this case, Velveeta and boxed Romano and Parmesan. I would never use the boxed cheeses, but I do indeed use Velveeta on occasion when I'm craving creamy.

Fried Green Tomatoes with Crab Remoulade

My local markets are bursting with green tomatoes right now and, while I wait for the Creole tomatoes to come in, this will satisfy my craving. It's a nice dish to splurge on a little crabmeat, too.