Made a second visit a couple nights after my first. At least with respect to the Shrimp Creole ($16) I had on the second visit, my CH comments on 10/5 regarding the absence of adequate seasoning do not apply. This dish had some...

Finally got to Roux tonight. It’s in a refurbished laundry only a couple blocks down from Di Prima Dolci with a large monochrome sign up top and broad and tall windows pouring light onto the street along the entire block....

Herbed butter under the skin creates a luscious bird.

Bacon keeps the turkey moist while pears sweeten it up.

This vegetarian gumbo loaded with cooking greens is a New Orleans classic.

Possibly the best part of Thanksgiving.

Marco Pierre White is sometimes a slave, sometimes a devil.

Cream! A roux is mostly a thickener (esp. if you aren’t toasting it to brown), and I doubt you’d need to thicken a potato soup. Cream will give you a silky mouthfeel and texture and richness...which is what I assume...

OK, if no one has anything to say about Roux, can anyone offer another suggestion for a 29-year-old and her boyfriend? I have gotten her certificates in the past for Montage and Clyde Common, both of which she liked very much.

Despite the clever name Roux Barb can proudly boast it is THE place to eat in Knoxville when you are tired of pig burgers and chain restaurants. YEEEss, it’s pricey but anything would be after eating at P.F Changs and...

I recall seeing an episode of Alton Brown where he made a really nice looking brick roux in the oven – anyone tried it? Any other roux making tips (besides “don't burn it!”)?

range. When making my roux, I had the range on low (2) and the browned roux was sticking to the pot. I lowered the fire even more and it still stuck. I never had this issue with my non-stick Calphalon Dutch oven. When I called...

What is the best roux I can buy online and how do I store it once it is opened? Thanx!

Should the temperature of both the liquid and the roux be hot ? Or , should one be hot and the other cold ? I’ve seen it recommended both ways , so what is the best way ? Hopefully someone can explain the chemistry of this...

I LOVE the flavor that a slow-cooked, toasty brown roux imparts to gumbo; you know, the kind you have to stir for half an hour to get chocolatty without burning. Any suggestions for other uses for that flavor? MOst rouxs are the...