Cook in Residence A Roux by Any Other Name Who gets credit for a classic cooking technique, like a braise, chiffonade, or demi-glace? The chefs who named them. Story: Amethyst Ganaway
Cook in Residence Don’t Overthink Your Shrimp and Grits Our Cook In Residence, Amethyst Ganaway, makes the case for doubling down on the seafood, and keeping the rest simple. Story: Amethyst Ganaway
Don't Call It Comfort Food A Smothered Steak That Spans Generations Retracing the steps and muscle memory of a recipe from Jim Crow–era Louisiana to 21st-century Northern California. Story: Malik Francis
A Kitchen In New Orleans The More-Is-More Way to Étouffée It starts with a darker roux, a generous smother, and a heady blend of ginger, cardamom and coriander, thanks to Asha Gomez. … Story: Scott Hocker
Cooking Country Captain Deserved a Comeback The lowcountry curried chicken dish was a favorite of FDR, but a bakery in Savannah, Georgia, has given it new life between bread. Story: Nneka M. Okona
In Residence Cookbooks, Not Restaurants, Are Giving Black Foodways An Identity Kenny Gilbert, Mashama Bailey, Duane Nutter, and Nelson German need their own books. Are you listening, cookbook publishers? Story: Therese Nelson
