Cajun, Creole and more: A new magazine showcases Louisiana cuisine

LOUISIANA KITCHEN, a magazine devoted to the region’s culinary culture, will debut in March.

Promoted as “The magazine of culture, food, travel and hospitality,” the new bimonthly will offer recipes, highlight great regional destinations and cuisine, and feature commentary and tips from well-known local chefs, restaurateurs, culinary schools and hospitality pros.

The publication will target readers in the Southeastern US and food lovers throughout the country, with an initial circulation of 25,000.  Co-founder Jyl Benson,, is serving as the editor-in-chief.  Visit the magazine’s website at


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