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Tanya Holland stops by and shows us how to make delicious soul food!
Cornmeal Waffles with Apple Cider Syrup
Makes 8 large waffles and 1½ to 2 cups syrup
1 (¼-ounce) package active dry yeast
¾ cup warm water
3 cups whole milk
1 cup cornmeal
2 cups all-purpose flour
1½ tsp. kosher salt
1½ tsp. sugar
¾ cup (1½ sticks) melted butter
½ tsp. baking soda
Vegetable oil for greasing waffle iron
1½ cups brown sugar
1½ tsp. apple cider vinegar
2 cups apple cider
2 cinnamon sticks
2 Tbsp. butter
Active time: 50 minutes
Total time: 50 minutes, plus rising overnight
To make waffles: In a small bowl, stir together yeast and water and let stand until foamy, about 10 minutes.
In a large bowl, whisk together eggs and milk. In a medium bowl, sift together cornmeal, flour, salt, and sugar.
Add yeast mixture to eggs and milk. Whisk in dry ingredients, then butter. Cover bowl and refrigerate overnight.
Stir baking soda into waffle batter. Preheat waffle iron and brush lightly with vegetable oil.
Cook waffles until golden and cooked through, about 3 minutes.
Keep finished waffles warm in an oven in one layer to stay crisp.
To make syrup: Combine all syrup ingredients in a medium saucepan.
Bring to a boil and reduce until liquid coats the back of a spoon, 10 to 15 minutes. (If not using right away, refrigerate syrup in an airtight container for up to 1 month.)
To serve, spoon warm syrup over waffles and eat immediately.
Buttermilk Fried Chicken
Makes 4 to 6 servings
1 Tbsp. dried tarragon
1 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. plus 2 tsp. kosher salt, divided
1 Tbsp. plus 1 tsp. ground black pepper, divided
2 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. cayenne pepper
1 (3½-pound) chicken, cut into 8 pieces
2 Tbsp. fresh minced parsley
1 cup buttermilk
1½ cups all-purpose flour
Vegetable oil for frying
Active time: 30 minutes Total time: 30 minutes, plus marinating overnight
In a small bowl, mix together tarragon, paprika, onion powder, 2 tsp. salt, 1 tsp. black pepper, garlic powder, oregano, thyme, and cayenne pepper.
Place chicken in a large bowl and sprinkle with spice mixture and parsley, tossing to coat.
Pour buttermilk over chicken. Cover and refrigerate overnight.
Remove chicken from marinade. In a large bowl, combine flour, remaining 1 Tbsp. salt, and remaining 1 Tbsp. black pepper.
Dredge chicken pieces in seasoned flour.
Pour oil into a large pot to a depth of 3" and heat over medium-high heat until a thermometer reads 350°.
Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally and adjusting heat to keep oil at 350°, until cooked through, 12 to 15 minutes.
Remove chicken to a rack and allow to rest 5 minutes before serving. Serve with cornmeal waffles with apple cider syrup.
Brown Sugar Kitchen Collard Greens
Makes 6 servings
4 pounds collard greens, cleaned and large stems removed*
2 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper
¼ cup water
1 teaspoon cider vinegar
Freshly ground black pepper
Wash greens and set aside.
Heat 1 tablespoon olive oil over medium heat in a large pot.
Add garlic and crushed red pepper, and cook over medium heat, stirring occasionally, until garlic is softened but not brown, about one minute.
Add collard greens and coat with garlic mixture.
Add water and stir collard greens as they wilt.
Place lid on pot and reduce heat to a simmer
As greens wilt, stir in vinegar and remaining extra virgin olive oil.
Season to taste with salt and pepper.
*Prepare collard greens by stacking the leaves and rolling them and slicing into thin strips. (This technique is called chiffonade.)
The B-Side cocktail
(For one cocktail)
1.5 oz Buffalo Trace Bourbon
.5 oz Vida Mezcal
.25 oz Gran Classico
.75 oz lemon juice
2 dashes each, Angostura & Burlesque Bitters
.75 oz vanilla syrup
SHAKEN and UP in a COCKTAIL (chilled Martini glass)
Vanilla Syrup (makes 2 quarts)
2 quarts water
2 quarts granulated sugar
6 vanilla beans, scraped (add all beans and seeds)
Bring to a boil; once sugar dissolves, simmer for 30 minutes.