Share: Roux A French term for a mixture of flour and fat that is cooked together until golden brown and used to thicken gumbo soups and sauces. Featured Recipes Broccoli Cheese Soup for 2 “When my husband and I visit fresh food stands, we often come home with more veggies than we can eat. This is a great way to use up broccoli,” says Marge Hill of Glenside, Pennsylvania. Swiss Macaroni and Cheese Whenever we visited my husband's good friend, his wife made this dish. I was too shy to ask for the recipe, so I came up with this one. It is very creamy and rich, with a mild Swiss cheese flavor. Authentic Cajun Gumbo I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites. —Paul Morris, Kelso, Washington Related Tips Blue-Veined Cheeses Cheese that has been sprayed with or inoculated with mold spores and aged. The veins can be blue… Broil To cook foods about 4 to 6 inches from a heat source. Al Dente An Italian term meaning “to the tooth” used to describe pasta that is cooked but still firm.