Soul Food

This recipe can be prepared in 45 minutes or less. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group. According to the author, this recipe goes well with roast goose.

Can be prepared in 45 minutes or less.

Both the sauce and the ribs can be made ahead, leaving just the grilling to be done at the last minute.

Thin slices of sweet potato can be grilled alongside the ribs, then drizzled with maple syrup. Have coleslaw and corn bread on the side, too. End with lemon meringue pie.

The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.

Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.

Carla Hall’s juicy smothered pork chops serve up layer upon layer of Southern comfort.

Carla Hall’s deeply savory take on potlikker is made by slowly simmering country ham with garlic and crushed red pepper flakes.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.

All we are saying, is give turnips a chance.

A hearty blend of chicken, rice, fresh herbs, and a grandmother’s love.

A bowlful of this Southern classic black-eyed peas dish on New Year’s Day is meant to bring you good luck all year round.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.