Journalist Ken Wells told us about researching the origins of gumbo, the uses of bear lard and growing up in Bayou Black.
It’s how I like to spend my free time. By Sam Sifton Jeremy Chauvin’s firehouse chili gumbo, adapted by Sam Sifton.Credit...Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero.
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