This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

In "Bibi's Gulf Coast Kitchen," columnist Bibi Hutchings takes you on a culinary journey across the coastal south. Come for the great food writing, stay for the delicious recipes. Similar to music, ...

New Orleans chefs share the easier, hands-off oven method for making rich, deeply flavored roux—no nonstop stirring required. The deep and rich flavor dimensions of Cajun dishes like gumbo and ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of ...

Add Yahoo as a preferred source to see more of our stories on Google. "First, you make a roux." It's such a common opening line in recipes from south Louisiana that it's become a catchphrase. You find ...

One of the most classic ways to add unforgettable texture to a soup or a sauce involves adding a roux, a French cooking staple that's made with equal parts fat and flour. Both ingredients bolster the ...

Roux, a combination of flour and oil or butter, is often used as a base for many sauces, to thicken stews, make gravy, and add a nutty, toasted flavor to dishes like gumbo. If you're short on time or ...

Chef Nancy Schneider says the trick to a good gumbo is making the roux, which is the thickening agent. (Larry Crowe) Q. I love gumbo but need a good, authentic recipe. Do you have one? -- Mel and Les, ...

Q: I want to make a roux without fat. Will it be possible to do so in a Teflon-coated pan? - Mary K., West Palm Beach Answer: The very definition of roux, a French word meaning reddish, is flour ...

The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark ...