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Dev’s On Main 255 Main St., Niantic In this latest endeavor by the Devendittis family, Chef Rachel D delivers clever works of culinary beauty across a tastescape of Small Bites, Lighter F...

If the takeout wait time on Cinco de Mayo is any indicator, Papi’s Taqueria in Old Lyme has acquired a dedicated fan base in its short tenure in the Old Lyme Shopping Center. ASAP wait time on that da...

Old Lyme – Adrian “Papi” Vidals and his partner, restaurateur Kate Lanfair, are bringing flavors melded in the mountains of central Mexico to a small take-out spot near Interstate 95. The couple serve...

Image zoom You’ve Got to Work for It In a hurry? Don’t bother. This is going to take a while. Multi-tasking? Dangerous. This takes constant stirring. Dark roux “is an infant. You’ve got to babysit it," says Chef Rusty Hamlin, who grew up in south Louisiana and now is chef/owner of Atkins Park Restaurant in Smyrna, Georgia, and Papi's Taqueria in Charleston, South Carolina. "It definitely is intimidating, especially for the home cook, and especially if you haven’t grown up around it," continues Hamlin. "The dark roux gets to a point where you’re going to nail i...

4 Secrets to Making an Authentic Louisiana Dark Roux According to Louisiana Cooks © LauriPatterson/Getty Images It's worth the effort for your best-ever gumbo. “First, you make a roux.” It’s such a common opening line in recipes from south Louisiana that it’s become a catchphrase. You find the words emblazoned on kitchen towels, sweatshirts, and even ready-to-hang art. In New Orleans and Acadiana, a roux is often Ground Zero for gumbos, etouffees, and other regional dishes. Cooks in the Bayou State aren’t the only ones who ever thought of mixing together flour and fat. Roux, a th...