Most of the rest of the country is suffering through heat wave and drought, here in New Orleans, it's endless rain. Makes it difficult to get outside and grill things, which is one of my favorite ways of preparing dinner during the summer. At least it's not hot, and the cooler weather seems to have kept the tropical storms at bay, at least so far.

For the recipes this week: First up,  another one from Virginia Willis,this time a spicy mac & cheese perfect for any summer gathering. Next, a well-seasoned method for "fried" deviled chicken in the oven-- scaled for two, it's very simple to scale up for a crowd. And finally, a fish taco recipe with a salsa and avocado recipe on the side--- my go-to simple dinner is to fold a well-seasoned lean protein of some sort into a tortilla and add a bright salsa. And of course, some hot sauce! 

Enjoy the recipes, stay safe, cool, 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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Spicy Mac & Cheese

From Secrets of the Southern Table by Virginia Willis: The headnote on the recipe recommends a habanero chile-based hot sauce; use your judgement, depending on personal taste. It's made with penne pasta, and you could easily turn it inot an entrée with the addition of cooked ham, pulled pork, etc. 

Oven-Fried Deviled Chicken

FromBon Appétit: Fast, Easy, Fresh, as written, this serves 2. Easily scale up to serve more people;the chicken pieces are well-seasoned, dredged in breadcrumbs, and baked rather than fried, for a healthier meal and a lot less clean-up.

Fish Tacos with Mango Slaw
and Avocado Crema

From The Lodge Cast Iron Cookbook, this is an easy, tasty recipe. Use any firm-fleshed fish you like; make the marinade first, and make the slaw and crema while the fish marinate. Dinner in about an hour..