Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional gumbo, flour is added to the fat and heated until it reaches a reddish-brown color. It is important to stir while the mixture is browning.
Cut off the crown of the fruit and score in quarters, taking care not to cut into the red juice…
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Crush garlic with the flat side of a chef's knife blade to easily peel away skin.
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