Since it is Mardi Gras, after all, we thought we’d tip our hat to our friends at Edible New Orleans, whose first issue just hit the streets of one of America’s best food cities. (We have to admit we’re insanely jealous of the ENO editors, who get to delve into roast beef po-boys, Pimm’s Cups, oyster loaves and andouille sausage at every issue. In fact, they even covered an artisanal maker of the latter this month.)
Needless to say, the folks there won’t be answering the phone today, but we strongly suggest a visit to their site to check out issue one, which includes the tale of and recipe for one of New Orleans’s most famous drinks, the Ramos Gin Fizz. With its snowy cap of egg white froth, it’s perhaps the perfect quaff for our own blizzardy bead-tossing celebrations here.
