- Why You Should Head to Las Vegas for Clam Chowder
- Timon Balloo’s “Fat Boy” Duck & Waffle
- The Secret to Zahav's Incredible Hummus
- David Guas’s Big Easy Beignets
- This Panna Cotta is an Ode to Fennel
- Andy Ricker’s Amazing All-Meat Thai Salad
- Why a $5,000 Burger Might Be the Best Deal in Las Vegas
- How Joey Campanaro Turns Kitchen Scraps into Delicious Pasta Sauce
- There’s More to This Salmon Crostini Than Meets the Eye
- The World’s Greatest Hazelnuts Go into This Parfait
“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.