Brrrrr. The unusual cold spell that the greater New Orleans area is experiencing this week is a wonderful opportunity to cozy up to cold-weather dishes. It's time to tackle the simmering, braising and ...

Roux is flour and fat cooked together until it reaches a color ranging from a pale golden to dark brown. Roux is often used as a thickener for sauces and soups, and as a flavor booster for stews. To ...

Every good cook should learn how to make a good roux. But first, it's worth understanding what could go wrong so you know how ...

It's all about that mega-dark roux for me! The browning of the vegetables in the hot roux adds a wonderful depth of flavor to the finished dish. I can attest that tossing a deviled egg and a handful ...

'MJ The Illusion' brings King of Pop hits, dance and visuals to Green Bay stage MJ The Illusion: Re-living The King of Pop will be at the Meyer Theatre Saturday, Sept. 19. Brooks & Dunn bring Neon ...

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 ...

Crafting the heart of Louisiana cuisine! Watch how to make a perfect dark roux from scratch. It's all about that base! B-2 bombers moving to the Pacific island of Guam, US officials say How to Find ...

Add Yahoo as a preferred source to see more of our stories on Google. Without a good, rich roux — the key component of the perfect gumbo — the dish is a dud. You can cook this fat-and-flour ...