[Flickr: sashafatcat] If the Super Bowl was a battle of regional food from each team's hometown, my money would be on the Saints all the way. While I'm sure Indianapolis has plenty of great food New Orleans has got the... More
Super Bowl Disclaimer: When it comes to sports, Serious Eats is a non-partisan site but we can't stop our contributors from getting a little rah-rah for their favorite football teams this time of year. [Saints helmet, neworleanssaints.com; caramel corn, Jenny... More
As I would happily eat a bowl of plain, unseasoned rice, I'm not sure it would be safe for me to be around Susan Spicer's wild and dirty rice from her book... More
As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer... More
The following recipe is based on Susan Spicer's mom's spoon bread but "jazzed up" a bit with the addition of onion, garlic, and a cup of grated white cheddar cheese that gets mixed into the batter as well as sprinkled... More
As promised, here's the first recipe from Susan Spicer's Crescent City Cooking. Spicer "stole" this recipe for smoked salmon beignets with brandied tomato sauce from her friend Daniel Bonnot of Louis XVI Restaurant. Crayfish tails may be used instead of... More
