Soul Food

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.

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.

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.

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

These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.

This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.

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.

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

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.

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

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

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.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.

Navigating a decades-long culinary career, Deborah VanTrece has encountered racism at nearly every turn. And she’s done keeping quiet about it.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

Toni Tipton-Martin’s new cookbook is a quietly powerful study of 200 years of Black culinary genius.

“Quite honestly, I don’t know what people expect from me anymore. Fifteen years a chef, with a passion for black culture. I’m alright with that.”

"I'm going to cook who I am. I know who I am now."

Vanvisa and Van Nolintha left Laos—and their parents—when they were young. They learned to cook as a way to remember where they're from.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.