To quote the regional cookbook Louisiana Entertains, “Good gumbos are like good sunsets: no two are exactly alike, and their delight lies in their variety.” All gumbos use a roux. However, in addition to a roux, some gumbos flavor and thicken with okra and others call for filé powder. Integral to Creole and Cajun cooking, filé powder is made from the dried leaves of the sassafras tree. It is used not only to thicken gumbo but also to impart its mild, lemon flavor. Filé powder should be stirred into gumbo toward the end of cooking or it will become tough and stringy.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.