Tired of serving your Super Bowl guests potato chips and lite beer? We speak to two Miami-based celebrity chefs to rescue you and your party with some regionally inspired food. Jonathan Wright, who specializes in New Orleans food and serves as executive chef of The Setai, gives us the taste of the Saints. And Michael Schwartz, who specializes in gourmet rustic food and heads Michael's Genuine Food and Drink, shares two of his Miami-inspired recipes. And of course, we also mull over our favorite Indiana foods for Colts fans out there.

William Grimes of The New York Times sent along these recipes for Prohibition-era cocktails — drinker beware, as these were originally concocted during an era of tommy guns and bathtub gin. ...(more)

Glamorized in the movies, the 1920s were a gala time of flappers, jazz, and the eighteenth amendment. The so-called Noble Experiment of Prohibition created a culture of subterranean speakeasies where people could illicitly imbibe. But according to New York Times writer William Grimes, the atmosphere may have been lively, but the drinks were lousy. That hasn't stopped a new interest in underground cocktail lounges from popping up across the country. From Bourbon and Branch in San Francisco to Milk & Honey in New York, there's a speakeasy renaissance going on. And this time, the drinks are good. William Grimes joins The Takeaway with a look at the past, present, and future of speakeasies.

Read William Grimes' article in today's New York Times on the new speakeasy: Bar? What Bar?

And to learn what goes into these Prohibition drinks check out the Grimes' list of Prohibition-era cocktails.