- There’s More to This Salmon Crostini Than Meets the Eye
- The World’s Greatest Hazelnuts Go into This Parfait
- Anita Lo’s Super-Luxe Foie Gras Soup Dumplings
- The Ultimate Salad for Beet Lovers
- Why You Should Head to Las Vegas for Clam Chowder
- Daniel Boulud’s Eternal Red Wine Fish Dish
- Rotisserie Duck Is the New Rotisserie Chicken
- David Guas’s Big Easy Beignets
- The Strictly No-Ketchup Burger at Father's Office
- Gooey Sticky Buns at Flour Bakery
“Gumbo started it all,” says New Orleans chef and empire builder Donald Link.
“Gumbo started it all,” says New Orleans chef and empire builder Donald Link. As one of the main building blocks of Cajun cuisine, gumbo is a dish that every Louisiana chef must master. Link’s gumbo owes its flavor to the roux—a mix of flour and oil that’s cooked until it’s coffee-colored—along with a lot of hands-on attention. “It’s time-consuming, too,” he says. “It puts me in this mind-set of taking time with food to create something special, as opposed to just knocking out dinner.”
Recipe: Donald Link's Shrimp-and-Crab Gumbo.