 Serves 8
Prep Time: 50 minutes | Total Time: 1 hour 30 minutes Ingredients For Crust 1 cup all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 1 teaspoon kosher salt ½ cup unsalted butter, cold, cut into bite-sized pieces 1 tablespoon freshly squeezed lemon juice or cider vinegar 1 cup dried beans or legumes (for baking) For Filling ¾ cup sugar ¾ cup yellow cornmeal ¼ cup light-packed brown sugar 1 tablespoon all-purpose flour ½ teaspoon kosher salt 3 eggs plus 1 egg yolk, lightly beaten ⅓ cup buttermilk 1 tablespoon freshly squeezed lemon juice 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 4 tablespoons unsalted butter, melted and cooled ½ cup sliced almonds, plus more for garnishing Confectioner’s sugar, for dusting Directions For Crust
For Filling
Note *This is a process known as blind baking: to precook the pie crust before adding a filling to ensure a thoroughly cooked crust.  Serves 8 Prep Time: 45 minutes | Total Time: 1 hour 45 minutes Ingredients For Crust 1 cup all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 1 teaspoon kosher salt ½ cup unsalted butter, cold, cut into bite-sized pieces 1 tablespoon freshly squeezed lemon juice or cider vinegar 1 cup dried beans or legumes (for baking) For Filling 6 tablespoons unsalted butter 4 large eggs 1 cup light corn syrup ⅔ cup light-packed brown sugar 1 tablespoon pure vanilla extract 1 teaspoon kosher salt 2 cups chopped pecans Special Equipment (1) 9-inch pie pan Wax paper f Sheet tray Directions
Note *This is a process known as blind baking: to precook the pie crust before adding a filling to ensure a thoroughly cooked crust. [see photo below] *BLIND BAKING TECHNIQUE   Serves 12 to 14
Prep Time: 10 minutes | Total Time: 45 minutes Ingredients For the crust 2 cups gingerbread cookies ¼ cup granulated sugar 6 tablespoons unsalted butter, melted For the pie 3 cups sweet potato puree ½ cup light-packed brown sugar ½ cup granulated sugar 3 large eggs, at room temperature 2 teaspoon pure vanilla extract ½ teaspoon cinnamon ½ teaspoon ground ginger Pinch of salt ¼ cup heavy cream 1 (24-ounce) bag Jumbo Marshmallow Directions
 Photographed by Anisha Sisodia Serves 10 to 12
Prep Time: 15 minutes | Total Time: 40 minutes Ingredients 10 tablespoons unsalted butter, plus more for serving 1 cup stone-ground yellow cornmeal 3/4 cup all-purpose flour 2 teaspoons sugar 1 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cups buttermilk 2 large eggs, lightly beaten 1 ½ cups frozen corn, thawed 1 jalapeño, seeded and chopped 1 cup shredded Jack cheese 2 tablespoons honey 1 tablespoon chipotle peppers in adobo sauce Directions
 Serves 12 Prep Time: 10 minutes | Total Time: 45 minutes Ingredients 3 tablespoons unsalted butter, softened, divided 4 cups heavy cream 1 pound elbow noodles, or Ready Pasta Elbows 1 cup cooked collard greens, drained 1 cup chopped cooked ham 1 cup shredded sharp cheddar cheese, divided 1 cup freshly grated parmesan cheese, divided ½ cup shredded swiss cheese, divided ½ cup shredded gruyere cheese, divided 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup crushed Garlic Butter flavored Ritz crackers, 1 sleeve 2 cloves garlic, chopped ¼ cup freshly chopped parsley, divided Directions
 Serves 4 to 6
Prep Time: 10 minutes | Total Time: 2 hours 25 minutes Ingredients 2 cups nonfat plain Greek Yogurt 3 tablespoons berbere seasoning ⅓ cup fresh cilantro leaves, chopped ¼ cup chopped scallion 1 pound boneless skinless chicken thighs, cut into 1-inch thick cubes Canola oil, for grilling Directions 1. In a large bowl, mix together yogurt, berbere seasoning, cilantro leaves, and scallion. Add chicken pieces and thoroughly coat in yogurt marinade. Cover bowl with plastic wrap and refrigerate for at least 30 minutes up to 2 hours. 2. Soak about 10 skewers in salted water. Preheat grill to medium-high and rub grates with oil until hot. Add a few pieces of chicken to each skewer and cook, turning occasionally, until all the meat is golden brown and cooked through, about 10 to 12 minutes total. Serve on a platter.  photographed by Anisha Sisodia @anishaspice Serves 10 to 12 Total Time: 25 minutes Ingredients 1 (20 to 25-pound) watermelon 1 (750-milliliter) bottle Tequila 1 cup freshly squeezed citrus juice (combination of orange, lemon and lime juice) ¾ cup agave nectar ½ cup torn basil leaves, plus more for garnish ½ cup torn mint leaves, plus more for garnish 2 jalapeño pierced, plus more for garnish Rimming ¼ cup kosher salt 2 tablespoons sugar 2 tablespoons chili powder Zest of 2 limes, plus lime wedges for serving Directions
Ingredients
2 pounds (about 8 cups) yellow potatoes, peeled, and cut into 1-inch by 1-inch cubes Kosher salt ¾ cup mayonnaise 1 tablespoon dijon mustard (made with white wine) Juice of 1 lemon 1 jalapeño, sliced into rounds 2 tablespoons chopped dill 2 tablespoons chopped parsley ½ teaspoon freshly ground black pepper Directions 1. Cover potatoes with cold water in a large pot, season with salt, and bring potatoes to a boil and cook until just under fork tender (potatoes should still have a bite), about 25 minutes. Drain potatoes in a colander in the sink, and cover colander with a kitchen towel, until mostly cooled, about 10 minutes. 2. Toss with potatoes with mayonnaise, mustard, lemon juice, jalapeño, dill, parsley, and black pepper. Taste and adjust seasonings, if necessary, with more salt and pepper. 3. Serve at room temperature or make in advance and keep cold in the refrigerator.  Photo courtesy of Chris Seerveld. All rights reserved. Serves 10 to 12
Prep Time: 15 minutes | Total Time: 1 hour 20 minutes Ingredients 2 (3 to 4-pound) whole chicken, gizzards removed, washed, and patted dry For the Rub 1/2 cup light-packed brown sugar 1/4 cup dijon mustard (with white wine) 1 heaping tablespoon Spanish smoked paprika 3 teaspoons balsamic vinegar 3 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 (16-fluid ounce) cans beer Directions Preheat grill to medium heat (350ºF). *If using a charcoal grill, prepare grill for indirect cooking at medium heat. Place a dripping pan in grill, directly underneath where chicken will be cooked. Set chicken on a tray. In a medium bowl, whisk together brown sugar, mustard, paprika, balsamic, salt, and pepper. Brush rub over chickens and massage to season every part of the bird (including under the skin). Take can of beer and insert into the chicken so that it stands up, legs down and wings up. Tuck the chicken’s wings to the back to prevent from burning. Transfer can and chicken to grill and set on grates set over dripping pan. Cover grill and cook chicken until skin is crisp and internal temperature reaches 165ºF when inserted into the thigh, about 1 hour 15 minutes. Rotate chicken every 20 minutes throughout cooking but keep covered. Keep watching chicken as it may cook faster. Transfer chicken to a cutting board and allow meat to rest for 15 minutes before carving. Serve chicken. Notes *If you don’t have a grill, roast chicken in oven at 350ºF until skin is crisp and internal temperature reaches 165ºF. *If you don’t have a thermometer, poke a hole into the chicken thigh and juices should run clear (never red or white) by Lazarus Lynch  Serves 10 to 12 Ingredients For the Rub 1/2 cup butter (1 stick) at room temperature 1/4 cup extra-virgin olive oil 3 (1.41-ounce) packets Sazón Culantro y Achiote seasoning 3 cloves garlic, grated 2 tablespoons kosher salt 2 tablespoons Spanish capers 1 tablespoon smoked paprika 2 teaspoon freshly ground black pepper 2 teaspoons minced fresh thyme 2 teaspoons dried oregano (crushed in palms) 2 teaspoons coriander 1 teaspoon cumin 1/2 teaspoon crushed red pepper flakes 2 bay leaves crushed For the pork 1 (5 to 8 ounce) pork shoulder, bone-in and skin-on, patted dry 3 cups chicken stock Directions
1. In a large bowl, mix together butter, olive oil, Sazón, grated garlic, salt, capers, paprika, black pepper, thyme, oregano, coriander, cumin, red pepper flakes, and bay leaves to form a paste. 2. Rinse pork shoulder under cold water and pat dry with paper towel. Place pork shoulder into a roasting pan. Using the tip of the knife, poke holes all around the pork. Rub seasoning paste on pork shoulder, getting into the crevices. Wrap pork with aluminum foil or plastic wrap and refrigerate overnight, up to 2 days. 3. Preheat oven to 400 degrees Fahrenheit. Adjust oven rack to the lowest position. 4. Remove pork from refrigerator 30 minutes prior to roasting. Pour chicken stock around the sides of the roasting pan. Cover pan with foil and roast until meat is tender, about 3 hours. Remove foil and continue roasting to crisp the skin, about 3o more minutes. Remove pork from oven and rest for 10 minutes or more before serving. Slice and serve with juices. by Lazarus Lynch 
 Prep Time 15 minutes | Cook Time 1 hour 15 minutes | Total Time 1 hour 30 minutes
Serves 10 - 12 Ingredients Fish 2 (12-ounce) packages dried boneless salted cod or pollock fish 3 tablespoons vegetable oil 1 large yellow spanish onion 2 cloves garlic, finely chopped 1 cup chopped tomatoes 1 bunch Scallion 1 small scotch bonnet pepper, finely chopped Dumplings 1 cup all-purpose flour ¾ cup cornmeal 2 teaspoons baking powder 1 tablespoon sugar 1 teaspoon salt ¾ cup water Vegetable oil, enough for shallow deep frying. Directions 1. Bring a large pot of water to a rapid bowl. Boil the codfish for about a ½ hour. Drain the codfish in a colander and fill with fresh cold water. Boil the codfish again for ½ hour. Drain and fluff the codfish using two forks. Set aside. 2. Heat the vegetable oil in a dutch pot or heavy-bottomed pot over medium-high heat. Cook the onion, garlic, tomatoes, scallion, and scotch bonnet pepper. Add the cod fish, turn heat to medium-low heat and cook until tender, about 20 minutes, stirring occasionally. 3. Prepare your dumplings by whisking together the flour, cornmeal, baking powder, sugar, and salt. Gradually pour the water into the flour mixture and form a dough. Use more or less water if depending. 4. Heat vegetable oil in a large cast-iron pan over medium-high heat. Fry the dumplings in the pan until they are golden on all sides, about 6 minutes. 5. Serve codfish with dumplings on a plate. Serve with hot sauce. 6. Cook with soul. Eat with pleasure! Alternatively, you can serve the fish with white rice, Japanese sweet potato, and plantain.  Ingredients
2 cups all-purpose flour, plus more for rolling 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, cold and cubed 1 cup whole milk 2 large eggs 1 pint strawberries, washed and stems removed 1/2 cup sugar 2 tablespoons freshly squeezed orange juice 1 cup heavy cream Directions 1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut butter into flour using a fork or by squeezing mixture between hands until mixture is course. 3. In a separate bowl, whisk together the milk and 1 egg. Pour milk mixture into flour mixture and form into a dough. Do not overwork the dough. 4. On a well floured surface (marble, preferably), roll out dough into a 1-inch tall rectangle. Using a 3-inch cookie cutter, cut dough into rounds. Transfer cut pieces of dough to prepared sheet tray. Gently press together remaining dough and continue cutting out more shortcakes until there is no more dough, use more flour as necessary to prevent dough from sticking to surface. 5. In a small bowl, whisk together remaining egg. Brush top of shortcakes with egg wash. Bake in oven until golden brown and risen, about 10 to 15 minutes. 6. In the meantime, slice strawberries into 1/4-inch rounds. In a saucepan, combine strawberries, sugar, and juice from orange; mix. Bring mixture to a gentle boil over medium heat, about 5 minutes. Reduce heat to low and allow mixture to thicken, stirring occasionally, about 3 more minutes. Sauce should be thick and syrupy. Transfer syrup to a bowl and allow to cool. 7. Remove shortcakes from oven and allow them to cool, about 10 minutes. 8. In a large bowl, whisk heavy cream to form soft peaks. 9. Slice shortcakes in half horizontally. Spoon strawberry sauce on bottom half of the shortbread. Top with whipped cream and top shortcake. 10. Cook with soul. Eat with pleasure!  Prep Time 10 minutes | Cook Time 20 minutes | Total Time 30 minutes
Ingredients 2 cups leftover mashed potatoes 1/3 cup thinly sliced scallion, whites and green parts, plus more for garnish 1/2 cup all-purpose flour, plus more for cooking 1 tablespoon milk Kosher salt and freshly ground black pepper Extra-Virgin Olive Oil 2 cups cooked corned beef hash, your own or store bought 4 large eggs cooked sunny-side up Your favorite Hot Sauce Directions 1. Preheat oven to 200 degrees Fahrenheit. 2. In a large bowl, mix together mashed potatoes, scallion, flour, milk, salt, and pepper to form a soft dough. If dough is too stiff, add more milk, 1 tablespoon at a time. If dough is too wet, add more flour, 1 tablespoon at a time. 3. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add 1/4 cup potato mixture into skillet and flatten into pancakes with floured fingers. Cook until golden brown on each side, about 2 minutes per side. Transfer cooked pancakes to a sheet tray and keep warm in oven. Continue cooking all pancakes, adding 1 tablespoon more olive oil as necessary. 4. Serve pancakes immediately with corned beef hash, a sunny-side up egg, hot sauce, and scallion.  Prep Time 25 minutes | Cook Time 35 minutes | Total Time 1 hour
Ingredients 3 pounds Idaho potatoes, peeled and diced Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 3 pounds ground turkey 3 cloves garlic, minced 1/2 teaspoon ground fennel 1 tablespoon tomato paste 1 tablespoon flour 2 cups frozen peas and carrots 1 tablespoon Worcestershire sauce 2 tablespoons finely chopped parsley, plus more for garnish 1 1/2 cups whole milk, warm 2 tablespoons unsalted butter Directions 1. Preheat oven to 350 degrees Fahrenheit. 2. Place potatoes into a large pot and cover with cold water; season with salt, and boil until fork tender, about 15 minutes. 3. In the meantime, heat olive oil in a Dutch oven or large pot over medium-high heat. Add onions, season with salt, and cook until very soft and slightly brown, about 5 minutes. Add ground turkey and garlic and cook until meat is browned, about 10 minutes. Season meat with fennel, salt and black pepper. Stir in tomato paste and flour and cook together until well combined into the meat, about 2 minutes. Stir in peas and carrots, Worcestershire sauce, and parsley. Cook, stirring with a wooden spoon to scrape the brown bits from the bottom of the pot, about 2 minutes. Reduce heat to low and allow juices to thicken, about 2 more minutes. Set mixture aside. 3. Drain potatoes and transfer to a large bowl. Add milk and butter and mash until smooth. Season with salt and pepper. Set aside. 4. Spoon the meat mixture into a 9-inch-by-13-inch casserole dish; spread evenly. Spread potatoes over the meat mixture in an even layer. Bake until filling is hot, and top and sides are slightly golden brown, about 35 minutes. For additional color, turn on broiler and brown top, about 1 minute. Remove from oven and cool for at least 10 minutes before serving. Serve with more parsley. 5. Cook with soul. Eat with pleasure!  Photo courtesy of Son of a Southern Chef, LLC // Lazarus Lynch Serves 12 to 15 | Prep Time 20 minutes | Cook Time 1 hour 15 minutes | Total Time 8 hours
Ingredients Crust 12 graham crackers ¼ cup Sugar 8 tablespoons unsalted butter, melted Filling 4 ounces package semisweet chocolate morsels 16 ounces plain cream cheese, at room temperature 1 ¼ cups sugar 1 cup sour cream 3 large eggs, at room temperature 2 teaspoons pure vanilla extract ½ teaspoon kosher salt Directions 1. Preheat oven to 325ºF. 2. In a food processor, combine graham crackers, and sugar and pulse until coarse, about 30 seconds. Add the melted butter and pulse until fine, about 5 to 6 times. Press the crust into the bottom and sides of a 9-inch-by-13 quarter sheet pan. 3. Place chocolate morsels in a non-reactive bowl (glass or stainless steel) and set over a double boiler. Stir to melt chocolate using a rubber spatula. Set aside and cool completely. 4. In a large mixing bowl with paddle hook attached, cream together the cream cheese and sugar on high speed until smooth, about 5 minutes. Scrape down the bowl occasionally to thoroughly incorporate. On medium speed, add in the sour cream and beat until creamy, about 1 minute. Add the eggs, one at a time, and beat until well incorporated. Add in the vanilla, and salt on low speed and beat until smooth, about 20 seconds. Stir batter with a rubber spatula and pour filling into prepared pan. 5. Drizzle melted chocolate in a scattered motion over the surface of the filling. Using a toothpick, swirl in the chocolate into filling. 6. Bake cheesecake until cheesecake is risen, slightly brown on top, and edges are set, about 1 hour 15 minutes. Carefully remove cheesecake from oven and transfer to a wire rack to cool for 1 hour at room temperature. Loosely cover the cheesecake with plastic wrap and transfer to the refrigerator for at least 6 hours to overnight to chill completely. Slice and serve. 7. Bake with soul. Eat with pleasure!  Serves 4 to 6 | Prep Time 10 minutes | Cook Time 35 to 40 minutes | Total Time 50 minutes
Ingredients 2 pounds sweet potatoes 2 tablespoons olive oil 2 tablespoons roughly chopped fresh rosemary Coarse sea salt (such as Morton) Freshly ground black pepper Directions 1. Preheat oven to 400 degrees Fahrenheit and position oven rack in the center. 2. Rinse and thoroughly dry sweet potatoes. Peel potatoes and carefully slice them in half vertically, then cut each half into 4 to 6 wedges. Arrange potatoes in a single layer on a baking sheet. Toss potatoes with olive oil, rosemary, salt, and pepper. Roast in oven until potatoes are golden brown, about 35 to 40 minutes. 3. Cook with soul. Eat with pleasure!  Serves 4 | Prep Time 30 minutes | Cook Time 20 minutes | Total Time 50 minutes Ingredients Seasoning Blend 2 tablespoon paprika 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon dried oregano 1 tablespoon Kosher salt 1 tablespoon ground black pepper Chicken 4 boneless skinless or skin-on chicken thighs 1 cup buttermilk 2 large eggs ¼ cup your favorite hot sauce 1 tablespoon seasoning blend (see above) Canola oil, for deep frying 4 soft seeded rolls, lightly toasted Dredge 2 cups all-purpose flour 1/3 cup cornstarch 1 teaspoon baking powder Spread 1 cup Mayonnaise 1 tablespoon Dijon mustard 1 teaspoon freshly squeezed Lemon juice ½ teaspoon Celery seeds Splash of pickle brine Splash of hot sauce Toppings Iceberg lettuce, sliced Shredded Red cabbage (optional) Sliced tomatoes (optional) Bread and Butter pickles Your favorite Hot Sauce Directions 1. Preheat oven to 350 degrees Fahrenheit. 2. In a small bowl, mix together paprika, cayenne, onion and garlic powder, oregano, salt, and pepper. Set aside seasoning blend. Store leftover seasoning blend in an air tight container for future use. 3. Place chicken thighs into a shallow container. In a separate dish, whisk together buttermilk, eggs, hot sauce, and 2 tablespoons of seasoning blend. Pour buttermilk mixture over chicken and turn pieces to coat evenly. Cover container with lid or plastic wrap and marinate for at least 30 minutes up to 24 hours. 4. Remove chicken from refrigerator. In a medium bowl, whisk together flour, cornstarch, baking powder, and 1 tablespoon seasoning blend. Sprinkle 2 tablespoons buttermilk marinade (that chicken was soaking in) into flour mixture and mix in gently with a fork to create small clumps. This will add texture to the fried chicken. 5. Heat 2-inches oil over medium-high heat in a cast-iron skillet or heavy-bottomed pot. Line a baking sheet with aluminum foil and a wire rack on top. 6. Dredge chicken pieces in flour mixture on all sides. Shake off excess flour over dish. 7. When oil is hot (350 degrees Fahrenheit), cook chicken on each side until golden brown and crisp, about 4 to 5 minutes per side. Cook chicken in batches for even cooking. Transfer chicken to wire rack and finish cooking in oven until internal temperature reaches 165 degrees Fahrenheit, about 10 more minutes. 8. In the meantime, in a small bowl whisk together the mayonnaise, Dijon, lemon juice, celery seeds, pickle juice, hot sauce, and freshly ground black pepper. Set aside. 9. Spread seasoned mayonnaise on both sides of the bun. Assemble sandwiches: bottom bun, seasoned mayonnaise, lettuce, cabbage, tomato, fried chicken, pickles, loads of hot sauce, and top bun. 10. Cook with soul. Eat with pleasure!   Serves 10 to 12 | Prep Time 1 hour 15 minutes | Cook Time 50 to 60 minutes | Total Time 2 hours 15 minutes Ingredients Crust 3 cups all-purpose, plus more for bench flour 3 tablespoons granulated sugar 2 teaspoons kosher salt 3/4 cup unsalted butter, cubed and chilled 1 cup iced water 1 large egg, beaten Filling 2 (29-ounce) can peaches, syrup drained 1 cup granulated sugar, plus more for dusting 1 tablespoon cinnamon, plus more for dusting 1/2 teaspoon nutmeg 1/4 cup all-purpose flour Ice cream, for serving (optional) Directions 1. In a food processor, pulse together flour, sugar, and salt. Add butter and pulse a few more times until mixture is coarse and butter pieces are still visible. Slowly add water and pulse to form a dough, about 6 to 8 pulses total. If dough looks and feels very dry, add more iced water, 1 tablespoon at a time, until dough comes together. Transfer dough to sheet of plastic wrap and flatten into a round disc. Wrap tightly and chill dough thoroughly in refrigerator for 1 hour. 2. Preheat oven to 375 degrees Fahrenheit. 3. In a large bowl, mix together peaches, sugar, cinnamon, nutmeg, flour, and a pinch of salt. Set aside. 4. Remove dough from refrigerator. Cut dough in half. On a lightly floured surface, roll one half of dough into a 9-inch by 13-inch rectangle (about 1/4-inch thick). Line baking dish with rolled out dough piece and press any excess dough against sides of dish. Put peach filling on top of dough in a single even layer. Lightly flour surface again and roll other piece of dough into a 9-inch by 13-inch rectangle. Place dough on top of peaches and tuck excess dough into corners. Brush top with egg and sprinkle with sugar and cinnamon. Pierce top of dough in several places to allow steam to escape while baking. Bake until top crust is golden brown, about 50 to 60 minutes. Cool on rack before serving for at least 15 minutes. Serve with ice cream. 5. Store cobbler covered at room temperature up to 24 hours or refrigerate covered up to 4 days. 6. Cook with soul. Eat with pleasure!   Ingredients
4 Italian sausages, casings removed 3 teaspoons olive oil 1/2 cup chopped yellow onion 1-2 jalapeños, chopped 2 cloves garlic, thinly sliced 2 cup thawed frozen or 4 cups raw spinach Kosher salt 2 tablespoons unsalted butter 2 tablespoons A.P. flour 2 cups whole milk 1/4 teaspoon nutmeg Freshly ground black pepper 1/2 cup grated Parmesan cheese, plus more for garnish Oven-Ready Lasagna Sheets 1/3 cup freshly chopped parsley Directions 1. Preheat oven to 350°F. 2. Cook sausage in a skillet over medium heat, stirring occasionally. Transfer cooked sausage to a bowl. 3. Add 1 teaspoon oil to skillet and brown onion and jalapeño, stirring occasionally; season with salt. 4. Add sausage back to skillet and cook together with onion and jalapeño over medium heat, 2 minutes. Transfer to a bowl. 5. Add remaining oil and cook garlic until golden. Add spinach and season with salt. Transfer to a bowl. 6. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes. Whisk in milk and bring to a boil. Season with nutmeg, salt & pepper. When sauce thickens, remove off heat and whisk in Parmesan. 7. In a baking dish, start the layers: béchamel, parsley, noodles, spinach, sausage, parsley. Repeat layers ending with béchamel. Sprinkle more Parmesan and parsley on top. 8. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. 9. Cool slightly, slice, and serve. Garnish with more Parmesan and parsley. 10. Cook with soul. Eat with pleasure  Photo by Lazarus Lynch Ingredients 6 tablespoons unsalted butter, plus more for serving 2/3 cup sugar 1 cup cornmeal 3/4 cup all-purpose flour 1 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, lightly beaten 3/4 cups buttermilk 1 ounce shredded havarti cheese 1 jalapeño, thinly sliced Orange marmalade, for topping Directions 1. Preheat oven to 425 degrees Fahrenheit. 2. Melt butter in a cast-iron skillet over medium heat, swirling the pan occasionally to grease the sides of the skillet. Stir sugar into melted butter with a spatula, and cook for 1 minute. Shut off heat and set aside. 3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. 4. In a separate bowl, whisk together eggs and buttermilk. Whisk together the egg mixture with cornmeal mixture. Carefully fold the butter and sugar mixture into batter and stir to combine. 5. Pour batter into prepared cast-iron skillet and set over medium heat. Top with havarti cheese and jalapeños. Cook cornbread until bottom is solidified, and bubbles form around the sides, about 4 to 5 minutes. 6. Transfer skillet to the oven and bake until top is golden brown and toothpick inserted into the center of the cornbread comes out clean, about 20 to 25 minutes. Serve warm with butter and orange marmelade. 7. Bake with soul. Eat with pleasure!  Photo by Lazarus Lynch  Photo by Lazarus Lynch Ingredients
Beer Chili 2 tablespoons extra-virgin olive oil 1.5 pounds ground beef 1 large yellow onion, chopped 1 red bell pepper, seeded, and chopped 1 green bell pepper, seeded, and chopped 1 jalapeño, chopped (seeds removed, optional) 2 cloves garlic, minced 1 (15.5-ounce) can red kidney beans 1 (15.5-ounce) can black beans 1 to 2 cups beer (your favorite) 1 (28-ounce) can crushed tomatoes 1 tablespoon chili powder 1/2 tablespoon paprika 1 teaspoon dried oregano (rubbed in between fingers to release flavor) 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/4 teaspoon cinnamon 1 tablespoon freshly chopped parsley Kosher salt Crushed red chili flakes Seeded Hamburger Buns, toasted. Cheese Sauce 1 cup shredded extra sharp cheddar cheese 1/2 teaspoon corn starch 1/4 teaspoon ground mustard Pinch of cayenne pepper or splash of hot sauce 1 (12-ounce) can evaporated milk Toppings Crispy Potatoes, see notes Fried Jalapeños, see notes Directions 1. Heat 1 tablespoon olive oil in a large stock pot over medium-high heat. Add ground beef, season with salt, and cook, stirring occasionally with a wooden spoon, until meat is thoroughly cooked, about 10 minutes. Transfer cooked beef to a bowl and set aside. 2. Add remaining oil and sauté onions, red and green bell peppers, jalapeño, and garlic until fragrant and translucent, about 10 minutes. Season with salt and crushed red pepper flakes. 3. Add cooked beef back to the pot. Add red kidney and black beans; stir to combine. Stir in beer and crushed tomatoes. Season with chili powder, paprika, dried oregano, cayenne pepper, cumin, and cinnamon. Cover pot and cook over medium-low heat until chili is thickened, about 1 hour and 30 minutes. Fold in parsley, taste and adjust seasoning with more spices or salt. 4. For the cheese sauce, add cheese cornstarch, ground mustard, and cayenne pepper to large bowl; toss to combine. Transfer to a saucepan. Add evaporated milk and bring to a bubble over low heat, whisking constantly until cheese has melted and sauce is smooth. Add more milk to thin the sauce. 5. Assemble burgers and serve immediately: bottom bun, crispy potatoes, chili, cheese sauce, fried jalapeños, top bun. 6. Cook with soul. Eat with pleasure! Notes 1. Cook cheese sauce right before assembling burgers to avoid a cold and clumpy sauce. Reconstitute sauce with more milk over low heat to thin. 2. For Crispy Potatoes: Add 2 cups chopped potatoes to a large pot and cover with cold water, a splash of vinegar, and lots of salt. Bring to a boil and cook until potatoes are fork tender. Drain potatoes completely in colander. Cover colander with a kitchen towel to release additional water in potatoes. Let stand for 2 minutes. Sauté potatoes in a cast-iron skillet with 1 tablespoon oil. Season potatoes with paprika, chili powder, salt, and freshly ground black pepper, to taste. Cook until potatoes are crisp, about 10 minutes. 3. For Fried Jalapeños: Remove stems and slice peppers into 1/2-inch thick pieces. In a bowl, combine 1 egg with 1/2 cup buttermilk; season with salt. In a separate bowl, combine 1/2 cup all-purpose flour with 1/2 cup cornmeal; season with salt and paprika. Pour 1 to 2-inches deep canola oil in a cast-iron skillet and heat over medium-high heat. Dredge peppers in egg mixture, then in the cornmeal flour mixture, and fry in oil until golden brown on both sides, turning occasionally. Carefully remove jalapeños from oil and drain on a paper towel. Season with salt and serve immediately.  Ingredients
½ cup granulated sugar 1 tablespoon cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon ground allspice ½ teaspoon ground ginger ½ teaspoon cayenne pepper Pinch of fine sea salt 1 large egg white 2 ½ cups mixed nuts (whatever you like) Directions Preheat oven to 250 degrees Fahrenheit. In a small bowl, mix together sugar, cinnamon, nutmeg, allspice, ginger, cayenne, salt. Set aside. Beat egg white until white and foamy. Mix ¼ cup sugar mixture into egg whites except the pecans. Fold pecans into egg mixture and pour in a single layer onto an ungreased baking pan. Bake pecans in oven for 45 minutes. Let nuts cool on baking sheet for at least 1 hour. Serve in small bags as a gift or in a bowl or mason jar and sprinkle remaining sugar mixture on pecans. Cook with soul. Eat with pleasure!  Serves 4 to 6
Ingredients 2 cups heavy cream 1 cup whole milk 5 large egg yolks 2/3 cups granulated sugar Pinch of fine salt 1/4 teaspoon freshly ground nutmeg 1 teaspoon pure vanilla extract 2 tablespoons bourbon (such as Maker's Mark) More nutmeg for garnish (optional) Directions 1. In a saucepan over medium heat, bring cream and milk to a very gentle simmer. Shut off heat. In a bowl, whisk together egg yolks and sugar. Slowly whisk hot cream mixture into egg yolk mixture; add salt. Return mixture to saucepan and stir over low heat until mixture thickens, about 4 to 5 minutes. 2. Shut off heat and strain liquid into a bowl and stir in nutmeg. Cover with plastic wrap and refrigerate until cold, about 4 hours. 3. Stir in vanilla and bourbon. Serve in glasses and garnish with more freshly grated nutmeg. 4. Cook with soul. Eat with pleasure! |
SON OF A SOUTHERN CHEF LLC © COPYRIGHT 2019. ALL RIGHTS RESERVED.
PHOTOGRAPHY BY ANISHA SISODIA @ANISHASPICE
PHOTOGRAPHY BY ANISHA SISODIA @ANISHASPICE
