EditorialFront row, from left: Serigne Mbaye, Afua Richardson, Nina Compton, Lisa Nelson, Zella Palmer, Martha Wiggins and Edgar Chase IV; back row, from left: Prince Lobo, Dr. Howard Conyers, Robert Manos and Charly Pierre in New Orleans in February 2023. (Rita Harper/The New York Times)
EditorialIn a backyard tent in the East New York neighborhood of Brooklyn, the Haitian Vodou priestess Jocelyn Pierre-Louis, right, invokes spirits in Haitian Creole on May 21, 2022. Enslaved people from West Africa brough Vodou, a nature-based religion and way of life, to Haiti, and Haitians brought it to Brooklyn. (James Estrin/The New York Times)
EditorialThe Creole shrimp and grits at Tanya Holland’s restaurant Brown Sugar Kitchen in Oakland, Calif., Oct. 22, 2015. (Jim Wilson/The New York Times)
EditorialVoters cast their ballots at Kizin Creole, a restaurant being used as a polling place on Chicago’s North Side, on Tuesday, Nov. 8, 2022. (Todd Heisler/The New York Times)
EditorialMembers of the Philharmonic and Creole Soul after premiering “San Juan Hill” during the grand re-opening event for David Geffen Hall in New York on Saturday, Oct. 8, 2022. (Christopher Lee/The New York Times)
EditorialAndrew LaMar Hopkin's “Creole Brother and Sister” (2022), at the Isaac Bell House in Newport, R.I., on July 1, 2022. (Tony Luong/The New York Times)
EditorialA view from the observatory at Vue Orleans, which also has installations devoted to the city's history and culture, in New Orleans, June 15, 2022. (Sara Essex Bradley/The New York Times)
EditorialThe eccentric Duchess of Queensbury fencing with her protégé the creole, Soubise (otherwise "Mungo".) Rare caricature by William Austin, published May 1, 1773. Collectanea: or, A collection of advertisements and paragraphs from the newspapers, relati...
EditorialVallery Lomas’s spicy shrimp Creole, in New York on Dec. 3, 2020, a southern Louisiana classic, is the type of stew that gives you weekend depth of flavor on a weeknight timetable. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialKorsha Wilson?s fried snapper with creole sauce that pays tribute to the classic Virgin Islands dish of fish and fungi, in this recipe adapted from Petite Pump Room in St. Thomas, in New York, April 28, 2021. Food stylist: Judy Kim. (Linda Xiao/The New York Times)
EditorialJohn Folse, a chef and author of cookbooks about Cajun and Creole cuisine, prepares to roast a whole alligator for the annual football game between the Louisiana State University Tigers and the University of Florida Gators in Baton Rouge, La., Oct. 15, 2021. (Edmund D. Fountain/The New York Times)
EditorialVallery Lomas’s spicy shrimp Creole, in New York on Dec. 3, 2020, a southern Louisiana classic, is the type of stew that gives you weekend depth of flavor on a weeknight timetable. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialShrimp etouffe. Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails,
which aren’t readily available in most places. (Con Poulos/The New York Times)
EditorialSunday amusements in New Orleans - A Creole Night at the French Opera House., still image, Prints, 1866, Waud, Alfred R. (Alfred Rudolph) (1828-1891).
EditorialFlooding and debris fills a street in Creole, La., on Oct 10, 2020, the day after Hurricane Delta made landfall and swept through the region. (Emily Kask/The New York Times)
EditorialThe eccentric Duchess of Queensbury fencing with her protégé the creole, Soubise (otherwise "Mungo".) Rare caricature by William Austin, published May 1, 1773. Collectanea: or, A collection of advertisements and paragraphs from the newspapers, relati...
EditorialFashionable people playing the flying ring game or the creole game. "When the Parisians adopted the game, it had to be embellished: so the ring was covered with ribbon, then rosettes, then bells." Handcoloured engraving from Pierre de la Mesangere's Le...
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