Lighter, healthier, but just as tasty: See how we made over these favorite dishes.
Both a flavor agent and thickener, a perfect roux imparts a nutty taste and a silken texture to gumbo. Be patient, and stir
frequently.Slowly whisk the flour into the hot oil to form a thick paste. The roux will thin out and grow smooth as it cooks.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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