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Super Bowl party dishes inspired by host city New Orleans

New Orleans is the host city of this year's Super Bowl — and if you're throwing a party to celebrate the big game, you may want to incorporate some of the Big Easy's culinary flavors into your offerings.

Fox News Digital reached out to chefs in New Orleans for some dishes that are sure to score a touchdown at Super Bowl parties this year.

Whether you're rooting for the Kansas City Chiefs or the Philadelphia Eagles, adding these Creole seasonings, seafood dishes, spicy bites and more can send your party spread soaring and leave a mark on your guests.

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Here are four dishes to consider.

This comforting favorite can feed a crowd of football fans. 

With shrimp, blue crabs, shucked oysters, chopped vegetables, seafood stock and more, this dish was created by Donald Link, a James Beard Award-winning chef with the New Orleans-based Link Restaurant Group — which includes Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche, La Boulangerie and Giannacan. 

"Growing up in southwest Louisiana, there was always a pot of gumbo simmering on Super Bowl Sunday," Link told Fox News Digital. 

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The gumbo can be prepared while you're watching the pregame coverage. 

Then, once the guests arrive — serve it up and catch their winning reactions. 

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Relying on sweet, sautéed onions and a rich sour cream-mascarpone base, this party dip is delicious and can be served with potato chips or spicy cheddar crackers, Link said. 

This dip comes together by combining ingredients such as onions, mascarpone, mayonnaise, sour cream and a spice blend found in most pantries. 

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"I grew up with an extremely large extended family, so you could always expect to see rooms covered in deviled eggs, boudin, chips and onion dip around the room and, of course, a lot of bowls of gumbo, especially after our annual football game with my uncles," Link recalled.

It's a tradition he's carried on for 37 years, he said.

"One year, I actually gave up Super Bowl tickets because I couldn't stand the idea of not making my gumbo and canceling the annual party."

Ryan Pearson, executive chef at Couvant inside The Eliza Jane hotel in New Orleans, told Fox News Digital that chicken wings with a Big Easy spin can be a party favorite. 

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"Chicken wings with a sauce made from reduced Crystal Hot Sauce, honey and butter are, simply put, delicious," Pearson said. 

"The dish is using beloved southern ingredients, so it feels elevated without being too much work." 

The southern twist uses Crystal Hot Sauce, which has been a New Orleans staple since 1923.

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"My mom used to say, 'Add Tabasco for heat. Add Crystal for flavor,'" the New Orleans chef said.

A change of play on a burger creates a cool party dish that pays tribute to the culinary fame of New Orleans. 

Mark Bucher, a "Taste of the NFL" chef, restaurateur and owner of Medium Rare in New Orleans, uses Andouille sausage to elevate this festive dish, he said. 

Some cocoa powder, cinnamon and hot picks like chili powder and cloves create a stirring flavor combination, said Bucher. 

The burger sauce can be blended from a few pantry condiments on hand — but the final play is adding Frito's on top for the crunch, he added. 

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"Chili is a tailgate classic but adding it to a burger turns up the flavor while keeping it fun and accessible," Bucher told Fox News Digital. 

"With the savory heat from the Andouille sausage and the tangy punch from the vinegar and spices, these burgers are built to hold up against a day of game-watching. It's that perfect mix of hearty, satisfying comfort and big flavor that makes it the ideal dish for a Super Bowl party."

The burger sauce also adds a bit of tang and crunch to balance the richness of the chili, he said.

Australian Open's signature drink inspired by Honey Deuce: Make it at home

The tennis drink that was a game, set and match at last year's U.S. Open now has a counterpart from down under.

Grey Goose, which served as the official beverage sponsor of the U.S. Open, recently inked a deal with the Australian Open and has created a cocktail that organizers hope will rival that of the Honey Deuce.

The Honey Deuce was a viral sensation during last year's U.S. Open, becoming one of the most-searched drinks of 2024, according to Google.

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Aleco Azqueta, Grey Goose's global vice president of marketing, told Fox News Digital that the Australian Open's new signature cocktail, known as the Lemon Ace, is "made with locally inspired, seasonal ingredients, including fresh citrus, passion fruit and mint."

Azqueta said he hopes the Lemon Ace "will become to the Australian Open what the Honey Deuce has been to the U.S. Open: an icon of the tournament and an integral part of the fan experience."

But you don't have to travel to Melbourne, Australia, to experience it for yourself.

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Grey Goose shared the drink recipe with Fox News Digital for all those who may want to make it at home.

1⅓ ounce Grey Goose Vodka 

5 ounces sparkling lemonade 

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½ ounce passion fruit syrup 

Lemon zest 

Fresh mint 

1. Fill a chilled highball glass with cubed ice and add Grey Goose Vodka. 

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2. Top with fresh sparkling lemonade and passion fruit syrup. 

3. Garnish with fresh mint and lemon zest.

For the perfect garnish, Grey Goose recommends using only the bright yellow zest of the lemon, avoiding the white pith underneath, which can be bitter.

To create a "spinning tennis ball" garnish, use a speed peeler to peel a wide section of lemon zest. 

Press down on the zest with a bottle cap to cut out a circular section and then carefully remove the garnish with a toothpick.

This recipe is owned by Grey Goose and was shared with Fox News Digital.

Chick-fil-A makes change to waffle fries recipe and people are noticing

Customers recently noticed that Chick-fil-A's waffle potato fries seemed to be a little different. 

As it turns out, the customers weren't imagining things. 

The recipe for the fries changed last year, following testing for "over a year" in various markets, a spokesperson from the Atlanta-based fast-food restaurant chain told Fox News Digital. 

"We know Chick-fil-A fans love our waffle potato fries," Chick-fil-A spokesperson Bryan Malenius said. "Last year we made a slight adjustment to our waffle potato fries recipe, which offers the same great taste while also making our waffle potato fries stay crispier longer."

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The recipe now includes pea starch — which is used in coating the waffle fries, according to the Chick-fil-A website. 

The revelation about the updated waffle fry recipe sparked a lot of discourse online, with many people sharing their opinions on the product. 

On a Reddit page dedicated to Chick-fil-A topics, reactions to the change were decidedly varied, with many of the top commenters on a post about the change expressing negative opinions. 

"Love that they're crispier, but they are pretty bland now," Reddit user "Upstairs-Job-3092" said. 

Another user said the fries were a disappointment compared to the previous recipe. 

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"They're terrible, and unlike their promotional materials say, they do not hold up well as they get cold. You have about a 5-minute window for good fries, and then boom. Mealy and bland," user "lysistrata3000" said. 

"They should have left well enough alone," the user added.

Multiple Reddit users said they preferred the less-crispy old fries compared to what is now being served.

"The new fries aren't necessarily bad ... but they're not necessarily good, either," user "Neat-Year555" said. 

The user continued, "They do travel better than the old ones. But the old ones were really good when they were fresh, whereas these are only OK even when fresh, which feels like a downgrade." 

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Another user said the new fries "literally taste like oil" and that they stick together. 

"I'd rather take the soggier ones than what they did this time around," user "Algodeen" said. 

But some were in favor of the change.

"I noticed they're slightly more crispy, but I don't hate them. Still very tasty," user "crline3924" said. 

"I haven't noticed a difference. They're usually crispy at the two locations I go to," user "boomgoesthevegemite" said. 

Chef George Duran's recipes for Christmas leftovers

Butter Chicken with Leftover Holiday Meats

 Ingredients

• 2 tbsp vegetable oil or butter

• 1 medium onion, nely chopped

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, minced 

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp turmeric

• 1 tsp paprika

• 1 tsp garam masala

• 1/2 tsp cayenne pepper (optional, for heat)

• 1 cup tomato puree (or canned crushed tomatoes)

• 1 cup coconut milk or heavy cream 

• 1/4 cup plain yogurt (optional for tanginess) 

• 2 cups leftover cooked meat (turkey, lamb, or roast beef), shredded or cut into bite-sized pieces 

• Salt to taste 

• Fresh cilantro for garnish 

Instructions

 1. Prepare the Base: Heat the vegetable oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5–7 minutes. 

2. Build the Flavor: Stir in the garlic and ginger and cook for 1–2 minutes until fragrant. Add the cumin, coriander, turmeric, paprika, garam masala, and cayenne (if using). Toast the spices for 30 seconds to release their aroma. 

3. Add the Tomatoes: Stir in the tomato puree, reduce the heat, and simmer for 5–7 minutes until the sauce thickens slightly and deepens in color. 

4. Incorporate Creaminess: Pour in the coconut milk or heavy cream and mix well. If using yogurt, whisk it in at this stage. Simmer the sauce for another 5 minutes to allow the avors to meld. 

5. Add the Leftover Meat: Gently fold in the shredded or chopped leftover meat, ensuring it is fully coated in the sauce. Simmer for an additional 5–7 minutes until the meat is warmed through and infused with the spices. 

6. Taste and Adjust: Season with salt to taste. Adjust the consistency of the sauce with a splash of water or broth if it’s too thick. 

7. Serve and Garnish: Garnish with fresh cilantro and serve over steamed rice, with naan, or alongside a fresh salad. 

Tips

• Avoid overcooking the meat as it’s already cooked; just warm it through to keep it tender. 

• For a quick shortcut, use Butter Chicken Sauces from PATAK’S Original and skip the workload!

Holiday Leftovers Salad 

Turn cold leftover turkey, roast beef, or other holiday meats into a vibrant, nutritious salad that’s perfect for an instant lunch and a healthy way to kick off the new year. 

Ingredients 

• 4 cups mixed salad greens (or your favorite Fresh Express Salad mix) 

• 1 cup leftover holiday meats (turkey, roast beef, or lamb), sliced or shredded 

• 1/2 cup roasted leftover vegetables (e.g., sweet potatoes, carrots, Brussels sprouts), chopped 

• 1/4 cup crumbled feta or goat cheese (optional) 

• 1/4 cup dried cranberries or pomegranate seeds 

• 1/4 cup nuts or seeds (e.g., almonds, walnuts, or sunower seeds), toasted 

• 1/2 avocado, sliced 

• 1/4 red onion, thinly sliced 

• 2 tbsp olive oil 

• 1 tbsp balsamic vinegar or lemon juice 

• 1 tsp Dijon mustard 

• 1 tsp honey or maple syrup 

• Salt and pepper to taste 

Instructions 

1. Prepare the Base: Place the salad greens in a large bowl or on a serving plate. 

2. Add the Leftovers: Top the greens with the sliced or shredded leftover meats and chopped roasted vegetables. 

3. Include Fresh Ingredients: Add the avocado slices, red onion, dried cranberries or pomegranate seeds, and toasted nuts or seeds for texture and freshness. 

4. Optional Cheese: Sprinkle with crumbled feta or goat cheese for added creaminess (optional). 

5. Make the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar (or lemon juice), Dijon mustard, honey or maple syrup, and a pinch of salt and pepper. 

6. Dress the Salad: Drizzle the dressing over the salad just before serving and toss lightly to combine. 

7. Serve Immediately: Enjoy as a light yet satisfying lunch or side dish. 

Tips 

• Use the dressing packet in Fresh Express Salad Kits to save time instead of making the dressing from scratch. 

• Pair this salad with a whole-grain roll or soup for a complete meal.

Leftover Holiday French Toast

Ingredients

3 Tbsp. corn starch 

1/2 C. Caliia Farms Organic Almondmilk 

2 tsp. sugar or maple syrup 

1 tsp. vanilla 

1/2 tsp. kosher salt 

1/4 tsp. cinnamon 

Pinch of ground nutmeg 

6 1-inch thick sliced leftover plant-based Challah bread or Panettone 

2-3 Tbsp. plant-based butter, room temp 

Maple syrup or powdered sugar for serving 

Directions

In a large bowl beat the corn starch with the Caliia Farms almondmilk until smooth and no lumps remain. Then whisk in the sugar or maple syrup, vanilla, salt, cinnamon, and nutmeg. 

Add the bread slices and let soak on both sides until the bread has completely absorbed the liquid, about 1 to 2 minutes. 

Heat a non-stick skillet or frying pan with some plant-based butter on medium heat until it begins to bubble. Work in batches and cook each slice of French toast for about 2-3 minutes until golden brown. 

Serve immediately with maple syrup or powdered sugar. 

Yield: 2-3 servings

Tamales at Christmas are 'cherished' food among Mexican Americans, symbolize 'warmth and generosity'

During the Christmas season, many Mexican American families enjoy one particular dish: tamales. 

But how did this come to be? Why is this food, readily available all year, set aside for Christmas? 

The answer, multiple chefs told Fox News Digital, is somewhat complex.

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"Tamales have been a cherished part of Christmas celebrations for generations because they represent so much more than just a meal – they're about family, tradition and community," chef Richard Sandoval told Fox News Digital. 

Born and raised in Mexico City, Sandoval owns Denver-based Richard Sandoval Hospitality, which operates more than 60 restaurants around the world. 

Tamales, he said, are "labor-intensive" and are "often bringing families together in what's known as a 'tamalada,' where multiple generations gather to prepare and assemble them by hand." 

This, Sandoval said, "is a beautiful way to honor heritage, share stories and create memories during the holiday season.

"The tamale itself, wrapped like a little gift in its corn husk, symbolizes the warmth and generosity of this festive time of year," he said. 

Tamales, said chef Pati Jinich of Washington, D.C., are both "everyday food" and "celebratory food." 

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Jinich is a chef, cookbook author and the host of "Pati's Mexican Table" and "La Frontera" on PBS. 

"This is especially true during the holidays because we consider them to be delicious edible gifts," she said. 

One way to take some of the work out of making tamales, without sacrificing flavor, is to make them into a casserole, she said. 

"It is a tradition that my mother-in-law has passed down to me, since she has done this every single December. We have gone down to Valle de Bravo, Mexico, with them," she told Fox News Digital. 

This casserole, which features "layers of seasoned masa, a delicious filling, cream and cheese," can be prepped in advance and baked just before eating, she said. 

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"It is also fantastic to bring along for a potluck," Jinich said. 

While she prefers chicken in salsa verde for this dish, "you can do any other tamal filling you like." 

Here's her recipe.

Vegetable oil (to grease the baking dish)

1 batch corn dough or masa

1 batch salsa verde

2 cups shredded cooked chicken

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1½ cups Mexican crema or Latin-style cream, crème fraiche or sour cream

2½ cups (about 10 oz.) grated Oaxaca cheese mozzarella or Monterey Jack

1. Preheat oven to 400 degrees Fahrenheit.

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2. Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. 

3. Set aside ¾ cup of salsa verde and combine the rest with the shredded chicken.

4. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer.

5. Cover with aluminum foil and place in the oven for an hour.

6. Remove from the oven. Carefully remove the aluminum foil and spread on the remaining ¾ cup of salsa verde. Top with the cream and cheese. 

7. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

This recipe is owned by chef Pati Jinich and was shared with Fox News Digital.

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