Recipe: Cornmeal-Crusted Oysters with Sriracha Rémoulade

 

Your football team—fantasy or real—may fall short year after year, but you can always count on an over-the-top spread on the day of the Super Bowl.

 

While wings, chili, and guacamole are always guaranteed a spot on our menu, the rotating setting of the big game gives us an excuse to throw some regional foods into the mix. This year's Super Bowl takes place in New Orleans, so we're planning on serving a few Gulf-inspired offerings, like these bite-sized oyster nuggets from Karey Johnson of Glow, located a leap down the coast in Rockport, Texas. Johnson coats her oysters in chili and garlic powder–seasoned cornmeal, fries them until crispy, and serves them with lime wedges and a garlicky, sriracha-spiked rémoulade.

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On the Menu: 2010 Food Trends

crystal ball Just about every foodie forum has prophesied what we’ll see on our plates next year, so we thought we’d get in on the act, too. Behold, the James Beard Foundation’s predictions for 2010 food trends! Meatballs: When we heard that a meatball shop will soon open in New York City, we got a gut feeling that they will be rolling onto many a menu next year. (Seeing this slideshow on the Bon Appétit website confirmed our suspicions.) Given that mouths everywhere have yet to grow weary of the upscale burger trend that shows no signs of stopping, a drift toward these other hand-formed mounds of ground meat seems inevitable. Also:

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