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In February, New Orleans hosts Super Bowl LIV — and it won’t be the first time the city has hosted the biggest sporting event in the country. It is a really big deal, not only from a sports standpoint, but also from an economic one. The last time New Orleans hosted the event, in 2013, its economic impact for the state was about $480 million. This time, officials expect that number to exceed $500 million.
Back in high school, I rarely threw a party without serving my favorite dip: sour cream and Lipton Onion Soup Mix. Tear open that dried-soup packet, dump it in a bowl with the sour cream, stir and add a big bag of Ruffles Potato Chips. Done and delicious. (It’s still a guilty pleasure of mine.)
The granddaddy of the wing craze is, of course, the Buffalo chicken wing. You hardly need a recipe for this dish, which was reportedly first served 60 years ago as a treat for family and workers at the Anchor Bar in Buffalo, N.Y. Traditionally, they are deep-fried (sometimes double-fried) without any coating and then tossed in hot sauce and melted butter and served with celery sticks and cool blue cheese dressing for dipping.
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