Browse Recipes

It’s not gumbo without roux. Roux is fatty by definition. So how do you cut the fat without cutting the roux?

This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.

If we could figure out how to add flavor to both the broth and the tender noodles, we’d be fast converts to this Appalachian stew.