Add Yahoo as a preferred source to see more of our stories on Google. Gale says, "Filé is used at the end of cooking gumbo and is used as a thickening agent, and for its earthy flavor of sassafras ...

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated) First, it will be necessary to explain here, for the benefit of many, that "File" ...

As someone who binge-watched “Muscles & Mayhem: An Unauthorized Story of American Gladiators” on Netflix, I don’t shy away from the gauntlet. Recently, a reader threw one down. Granted, it had a ...

At Filé Gumbo Bar in New York City, chef/owner Eric McCree is now offering a new Duck Confit and Andouille Sausage Gumbo on his already diverse menu of gumbo protein and spice level options. To make ...

TRIBECA, Manhattan (WABC) -- We all know about New York's Restaurant Week, but did you know that right now is actually Black Restaurant Week in the Tri-State area? Black Restaurant Week is celebrated ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. While I have liked many local restaurants that offered these conjoined ...

Chef Eric McCree brings a taste of the South to Tribeca, taking diners on a culinary journey, where they can experience the subtleties of Cajun and Creole food, with gumbo as the signature dish. At ...

From Red Beans and Rice to Shrimp and Grits to Fried Chicken and more, you will feel like you are right in the middle of New Orleans. Mardi Gras is here. And that means Jazz. It could mean a dash of ...

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated) Lake shrimp are always used in making this gumbo, the river shrimp being too small ...

NEW YORK CITY -- One restaurant in Tribeca specializes in a very specific gumbo recipe. They've got red beans and rice and some amazing seasonal specials. They showed us how they're making their fried ...