Make a Roux Already
David A. BenoîtCelebrating roux, Cajun cooking, and the art of soulful food. Stories, recipes, and kitchen traditions to inspire your time in the kitchen.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 27 | Founded | a year ago | Last Issue | 7 days ago |
| Active | |||||
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Your Roux Is Ready. Now What?
The roux is ready. The cooking isn’t over.
Look at the roux in that saucepan.
It’s blonde. It may be exactly where the cook wants it. But it’s also bubbling away in a hot pan.
The roux doesn’t know you’ve decided it’s ready.
Heat is sti...
The Best First Roux Isn’t for Gumbo
This newsletter has been quiet because the book has been really noisy lately. What began as an exploration of roux, Cajun cooking, and the food I missed from home became a full manuscript requiring recipe tests, fact-checking, and more roun...
A Muffuletta Pasta Salad for Potlucks
Every gathering has that moment.
Someone asks if you can bring a dish, and your mind immediately starts running through a checklist: Can it be made ahead? Will it survive the drive? Does it need to stay hot? Will it still taste good after...
How Cajun Food Traveled: Part 3
Cajun and Creole food are widely recognized across the United States. The names appear on menus, in grocery stores, and across media. The flavor signal is clear and familiar.
What’s far less common is the cuisine reproducing itself as a co...
How Cajun Food Traveled: Part 2
Cajun and Creole food spread widely. The names travel. The flavor cues travel. Most of what moves can be recognized on contact.
The system rarely followed.
The previous issue established the standard for what counts as a descendant cuisin...
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| Subscribers | Engagement | 60 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
David A. Benoît has a Bachelors in Music Education from the University of Southern Mississippi where he played principal oboe.
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