New Orleans chefs share the easier, hands-off oven method for making rich, deeply flavored roux—no nonstop stirring required.

We always need more cooking tips! Last week's food chat, with local Cajun culinary history author and blogger Addie Martin, and bestselling cookbook author Anne "Cake Mix Doctor" Byrn, was one of the ...

French cooking is known for its elegance and precision, but it's built on simple, foundational techniques that any home cook ...

A basic recipe may never grow old, but the method of cooking it might. For example, black iron kettles have been used for cooking roux for hundreds of years. A microwave oven updates roux-making to ...

While roux might sound like a fancy cooking term, it's actually a simple mixture of fat and flour used to thicken sauces, gravies, and, yes, gumbo. While roux is used in classic French cuisine, it ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I ...

A basic receipe may never grow old, but the method of cooking it might. Black iron kettles have been used for cooking roux for hundreds of years. Equal amounts of flour and fat cooked and stirred ...

TWIN FALLS — Nancy Koonce's first gumbo was a disaster. Yours doesn’t have to be. Koonce’s former husband laughed. Her children told her not to make it again. But now Koonce can bring the roux to the ...

Preheat oven to 375 degrees. On a cookie sheet, place 3-4 cups all-purpose flour keeping 1 inch away from the sides of the pan. Place in the pan in the oven. Make sure and stir every 30 minutes. If ...