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Video: How to Make Shrimp Gumbo Good Gumbo Starts With Good Roux My college roommate (from Metairie), my brother’s girlfriend (from Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.’” Now, these women certainly did not have the same mother, but they shared the same story....

Raspberry Soda – Our Version of Swig’s Raspberry Dream All you soda-drinkers out there are going to LOVE this recipe for Swig’s Raspberry Dream! But first, some introductions – Hi everyone! My name is Kelsey – I am Echo’s daughter. I mostly help out behind the scenes of Favorite Family Recipes, but today I am here to share a recipe that I LOVE! I recently graduated from BYU and have moved to Boise, Idaho to do an internship....

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In its heyday Luchow’s was well known as a hang out for musicians and entertainers such as Steinway, Dvorak, and later, Oscar Hammerstein. It even had a room named after Diamond Jim Brady, a regular. I don’t recall how it happened, but my father came across a used copy of Luchow’s German Cookbook, a compilation of recipes from that now long gone restaurant. He quickly zeroed in on the recipe for an Austrian goulash with sauerkraut, also called Szegedine Goulasch in the book....

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You can basically do whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods. As long as it tastes good and you like it, no great uber-chef in the sky is going to look aghast and tell you you can’t do what you’ve just done. Thank goodness! Case in point, this quick and easy pasta dish from my friend Peg Poswall. Ancho chiles (dried poblano chili peppers) are distinctively Mexican....

Funny thing is, if you looked in our liquor cabinet, you would find all sorts of wonderful things to drink—vermouth, marsala, madeira, rum, calvados, JD, Maker’s Mark—yet nobody in our family actually drinks anything beyond an occasional glass of wine or beer. Or maybe a small glass of sherry or port. All those high octane bottles are for use in cooking, including the bourbon. I love the taste of bourbon, with its slightly smoky edge....

With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana! Video: How to Make Cheesy Bruschetta Chicken What Are Chicken Cutlets? Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast. When I say thin, I mean really thin — usually no more than a 1/4-inch thick — that’s the height of a paperclip standing on its side....

The act of getting the toppings on just right, without making a complete mess, was challenging. But we had such a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all over the floor. Of course, eating the hot dog was another matter. Hard to avoid that mess. ;-) My favorite topping, next to mustard of course, was sweet relish, which I would pile on with gusto....

Add 1/4 cup water, bring to a boil and remove from heat. Stir in 1 teaspoon of lemon juice. Pour the mixture into a blender and purée until smooth. Chill. Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad....

Thank you so much for this question! And first, have you seen the cookbook Cool Beans? It’s been on my nightstand for the past week, and I have a hunch you might like it! But onto your question: I was a vegetarian for over a decade, and cooked my fair share of beans. There are two reasons people typically soak them: to speed up the cook time and to aid with digestion....

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There’s the time factor—lasagna is hands-off once it’s in the oven, but it typically takes an extended time to bake, which means it makes your kitchen hotter than maybe you want it to be. Or maybe you’d rather be outside doing outside summer things than cooking a big lasagna. And there’s all that cheese. I love cheese, but too much of it in the summertime when it’s already hot, weighs me down (I’d much rather take my dairy in ice-cold form—are you with me?...

These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they’re in the oven a minute or two too long....

Don’t worry, you don’t have to make a trip out to the grocery store! These quick substitutes will do the trick—and you probably have at least one in your kitchen right at this moment. What Is Cornstarch? Cornstarch, sometimes known as corn flour, is a white powder made from the dried and ground endosperm of corn. It’s most commonly used as a thickening agent in sauces, gravy, soups, puddings, and pie fillings because its starch molecules swell and gelatinize when heated, thereby thickening whatever it’s added to....

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The biscuits are easy to make, and the gravy is loaded with sausage. How to Make Sausage Gravy This version of sausage gravy is a beloved Southern recipe – there are many variations to be found. Sage and nutmeg are two of the more pronounced flavors in the gravy, giving it a slightly more elevated taste than you would find in simple milk gravy. One of the differences you’ll find when you talk to people about how to make gravy for biscuits is whether or not they make a traditional roux (just drippings and flour), or they add the flour directly to the sausage after it’s browned....

With tomatoes this good, you could easily sit down to a plate of them for dinner every night without a hint of boredom, but why not have at least one other trick up your sleeve? Think of this salad as a deconstructed BLT with some corn and fresh green beans thrown in for good measure. Leftover grilled or boiled corn is always looking for a home, so make use of it here....

Salmon: An Inspired New Spin on Moqueca Several years ago, a Brazilian friend of mine introduced to me a salmon version of this stew she had improvised, given that the typical Brazilian fish used for moqueca isn’t found around here. It was so good I begged Fernanda for the recipe, which she translated into English for me. (By the way, you can’t get local salmon in Brazil. So, this is really not an authentic moqueca, but a Northern Californian interpretation....