Kwanzaa

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 peas may bring good luck, but the bacon definitely brings good flavor.

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

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Fall-apart marinated and slow-cooked Trinidadian goat.

This East African snack is fluffy, crispy, and mildly sweet—like the best parts of French beignets and American old-fashioned doughnuts combined into one bite.

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

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

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.

A simple and refreshing Trinidadian chow made with pineapple or mango.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.