"poboys" news and stories

Catfish po' boys are one of my favorite sandwiches and I always crave them around Mardi Gras. Hot fried filling, cool mayo, all on a chewy bun with crisp greens -- yum.

My local grocery store doesn't always carry catfish, so I re-created the sandwich keeping some of the same elements that I love -- the spicy mayo, ciabatta roll and warm seafood, but using shrimp instead, which is always available. Since I like to keep it light, I don't deep-fry the shrim, relying instead on a light bread coating to give it crispness and crunch.

Find the Skinny Chef's recipe for lighter po' boy sandwiches after the jump...

• In defense of the bird, Kim Severson submits that all Thanksgivings stem from a good turkey.
• In the battle of turkey versus sides, Julia Moskin makes her case for a smattering of sides, like Fiery Sweet Potatoes and Caramelized Corn with Fresh Mint, to beat the traditional appeal of the bird.
• The wine panel selects five reds and five white wines to complement the Thanksgiving feast.
• Sam Sifton awards Charlie Palmer's Aureole one star, describing it -- as New Yorkers say -- "meh."
• At the New Orleans Po-Boy Preservation Festival on Nov. 22, po'boy preservationists raise awareness for the "endangered" signature sandwich.
• With pears on the bottom and batter on top, Mark Bittman turns things topsy-turvy with his Pear Upside-Down Cake.