There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.
This rich, briny, creamy, slightly smoky seafood chowder is also easy to put together, and is a sure-fire way to impress dinner guests.
Served over white rice, the rich, savory Andouille sausage and smoky, salty ham play off of the red kidney beans to produce a harmonious whole in this traditional Creole red beans and rice dish.
A Korean classic, kimchi jjigae is one of my favorite ways to consume kimchi. In this recipe, the broth is umami-rich and spicy, and the texture of the tofu and kanikama (imitation crab) are light but satisfying, harmonizing with the mildly crunchy kimchi.
Seafood stock, like bone broth, is a unique mix of of seemingly strange ingredients, a devotion to wasting nothing, and a rich result. Packed with umami, seafood stocks are fast to make, use few ingredients, and those ingredients are ones that are not only cheap, but would normally be thrown away or disregarded by our modern Western food culture.
This is an easy, healthy taste Africa that you can make in 30 minutes, with a well-rounded balance of earthy-sweet peanut butter and spicy crushed red pepper.
Souvlaki is a traditional dish that is almost synonymous with Greece itself, yet it may have emerged from a much older, Lydian delicacy. Read on to find out why your favorite skewered food’s predecessor carried cultural stakes that go beyond what you might have imagined–and how you can cook a version that recovers what it may have been like to dine on the original.