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.
Elizabeth Taylor had 10 quarts shipped to her in Rome when she was filming "Cleopatra" there. Enough said.
Despite its French name, this hearty stew is built on the familiar flavors of pork, chicken, and beans. Traditional cassoulet takes days of cooking, but we streamlined the recipe for the slow-cooker.
Black beans go into the slow cooker with an army of flavorful ingredients, but the result is often a muddied mess. In our recipe, the big flavors of ham, bacon, and chiles perfectly complement the creamy, rich black beans.
Italian gravy is a hearty tomato sauce cooked with everything from meatballs to pork chops. Our tests helped uncover which meats yielded the best taste, texture, and convenience.