Creole Spices Power a Super Bowl Feast | New York Times

With New Orleans hosting the Super Bowl on February 3, there is reason for those of us who swoon over a slow-roasted pork butt rather than a soaring pigskin, and covet oysters on the half-shell over the halftime show, to be more enthusiastic than usual. The city’s rich culinary history, laden with exotic influences along with its experience hosting a decadent party, presents an excellent opportunity for a delicious Creole-inspired meal…
Evan Sung / The New York Times

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