Greens are a direct part of African-Amercans' African heritage. Dishes using leafy greens abound in the cooking of the African Atlantic world. They turn up as a couve in Brazil, as a callaloo in the Caribbean, as sauce feuilles in French-speaking West Africa, and simply as greens in the southern United States. The African-American twist with greens is in the manner of cooking. We cook 'em long and slow —down to the proverbial "low gravy"— (but then again that was the way all vegetables were cooked in much of the past). The real innovation is in the eating: We savor not only the greens but also their cooking liquid or "pot likker," a rich source of vitamins and iron.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.