A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky ...

Okra should be tender, but not mushy. We cook it for about two hours, stirring every half hour or so before freezing. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) Each summer, my ...

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated) Okra Gumbo Gombo Fevi 1 Chicken 1 Onion 6 Large Fresh Tomatoes 2 Pints of Okra, or ...

Add Yahoo as a preferred source to see more of our stories on Google. Culinary historian Michael Twitty cuts vegetables for his okra gumbo, a recipe featured in his book "Koshersoul." With a rainbow ...

Okra holds a special place in the hearts of many Louisianans. For some, it’s an essential ingredient in gumbo, and for others, it’s a must-grow crop in the summer vegetable garden. It’s no wonder why ...

This okra gumbo puts a vegetable-forward spin on the classic Southern dish. With the addition of matzoh balls (see Matzoh Balls recipe), it makes a perfect plate for Passover Seders. Food historian ...