07.08.2009 4:00 am

Stir (and stir and stir) up authentic gumbo

St. Louis Post-Dispatch

Photo by Steve Adams/"Room in the Bowl"

One of the keys to gumbo is roux, the mix of fat and flour cooked and stirred until it turns the required shade of brown.

Roux is used in many recipes, not just gumbo. Some…

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Tags: cooking up a storm, gumbo, iacp, international association of culinary professionals, Judith Evans, judy walker, marcelle bienvenu, New Orleans, new orleans times picayune, Recipe Exchange, room in the bowl, St. Louis Post-Dispatch, steve adams

03.23.2009 2:07 pm

Remember the 1940s? Museum seeks WWII food stories

By Judith Evans

St. Louis Post-Dispatch

Vintage poster from WWII Museum's website

Vintage poster from museum's website

The National World War II Museum in New Orleans wants your memories about food and rationing during the war. If you’re too young, they hope you’ll interview a friend or relative who was around then. The resulting…

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Tags: Judith Evans, New Orleans, Recipe Exchange, St. Louis Post-Dispatch, World War II Museum, WWII

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Stir (and stir and stir) up authentic gumbo

Remember the 1940s? Museum seeks WWII food stories

St. Louis food blogs