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Potboiler: This seafood boil from New Orleans is heavily seasoned, with extra cayenne for kick.

Authors :
Nosrat, Samin
Source :
New York Times Magazine. 9/2/2018, p24-25. 2p.
Publication Year :
2018

Subjects

Subjects :
*SEAFOOD
*SEAFOOD sauces
*SHRIMPS
*DRIED seafood
*MAYONNAISE
*COOKING

Details

Language :
English
ISSN :
00287822
Database :
Academic Search Index
Journal :
New York Times Magazine
Publication Type :
Periodical
Accession number :
131584677

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