This iconic stew has a complicated history. Here’s how gumbo became emblematic of both Creole and Cajun cuisines.

Place okra pods in a strainer; sprinkle with 1 tablespoon salt. Place strainer over a bowl or in the sink to drain moisture. Combine vinegars, garlic, sugar, remaining teaspoon salt, red pepper ...

1. Cook the dish Ilocano style by putting together ginger, onion, and garlic in a pot. Add Bagoong Alamang, season with black pepper, and put a layer of okra on top. 2. Let boil for a few minutes and ...

Remove the mold gently. Then add the okra sauce on top. Garnish with the edible flowers to finish. 1. Season the tuna with salt and pepper, and sear both surfaces. Place in a refrigerator.