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Expand? | Letters | Answer | Clue | |||||
99% | 5 | Exact Match! | ||||||
noun • a Louisianian descended from Acadian immigrants from Nova Scotia | ||||||||
34% | 9 | Cooking process often used in New Orleans cuisine | ||||||
adjective satellite • darkened by smoke • (of the face) made black especially as with suffused blood | ||||||||
34% | 6 | Author of 'Emeril's New Orleans Cooking' | ||||||
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New York Times16 Feb 2020 | Down 19 | |
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Similar Clues
Clue | Source | |
---|---|---|
1 | Author of 'Emeril's New Orleans Cooking' | |
2 | Chef known for "New New Orleans" cuisine
New York Times -
13 Jun 2017 | New York Times / 13 Jun 2017 |
3 | Cooking process often used in New Orleans cuisine | |
4 | Major street in New York City or New Orleans
New York Times -
03 Feb 2024 | New York Times / 03 Feb 2024 |
5 | New Orleans cooking style
New York Times -
27 Oct 1997 | New York Times / 27 Oct 1997 |
6 | New York and New Orleans
New York Times -
20 Apr 2011 | New York Times / 20 Apr 2011 |
7 | New York or New Orleans
New York Times -
24 Sep 2002 | New York Times / 24 Sep 2002 |
Similar Clues With The Same Answers
La. dialect
Certain Louisianian
Style of cooking
Southern cooking style
Kind of cooking
New Orleans cooking style
Spicy cuisine
Acadian preparation of 5, taking about a month
French dialect
Louisianan of French descent
Popular cuisine
Option for wings
Like dirty rice
Kind of cuisine in which onions, bell peppers and celery are the "holy trinity"
Like Louisiana cuisine
Native Louisianan
Native of Louisiana descended from 18th-century Acadian immigrants
Of folk music (or spicy cuisine) from southern Louisiana