Roux Memories

Belinda Hulin was stirring in gumbo pots before she could walk. At the knees of her Cajun mother and grandmothers, she learned the joys of seasonal seafood and produce and the seduction of spicy roux-based soups and fricassees. Her daddy’s barbecue--lovingly-tended on a well-seasoned grill--was a thing of bronze, searing beauty. Born in Lafayette, Louisiana and reared in New Orleans, Belinda inhaled the heady spice of country Acadian and city Creole cuisines and embraced the magic.

The Louisiana native has had a long career writing about food and entertaining for newspapers, magazines and websites. She is the author of Knack Chinese Cooking, The Everything Fondue Party Book, The Everything Pizza Cookbook and The Everything Soup, Stew and Chili Cookbook. She travels between New Orleans and her home in Atlantic Beach, Florida where she conjures her Louisiana ancestors, one dish at a time.