Flaky, fabulous biscuit -- big as a softball -- with creamy andouille sausage gravy at Biscuits & Barbeque, Mineola. (October 2012)
(Credit: Newsday / Joan Reminick)
With Super Bowl XLVII fast approaching, thoughts turn to the host city of New Orleans. Having recently returned from what's arguably America's gastronomic epicenter, after days spent drifting from one super meal to the next, I've gained a renewed appreciation of how well the local Cajun and Creole cuisines are interpreted by Long Island chefs. I compared the crusty, flaky and decidedly oversize...
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