Author: Amethyst Ganaway

A staple of the Southern table, Hoppin’ John is famously eaten on New Year’s Day, but is just as good any other day as well. This version features tender and earthy field peas cooked with fluffy rice and rich and smoky ham hocks.

This classic Charleston side dish features thick and creamy corn grits lightly flavored with Cheddar cheese and chives, and made airy like a soufflé when baked with beaten egg whites.

A proper pot of grits should be smooth, creamy, and deeply flavorful. When made right, you won’t need more than a little salt and butter to finish them off.

Brined until plump and juicy, braised until meltingly tender, and covered in a rich gravy, these turkey wings have all the flavor of the holidays, and none of the dry boringness.

Chilly bears, a.k.a. flips, a.k.a. honeydrippers, a.k.a huckabucks, are a frozen treat that embodies the twinned culinary histories of frozen desserts in America and the traditional red drinks of the African-American diaspora.