Chef Smalls shared a dish with humble beginnings to help celebrate Juneteenth. While soul food can mean different things to different people, the heart of the cuisine is rooted in flavors and ...

A pinch of red pepper flakes(If you want a little spice). Salt and black pepper to taste In a sauce pan sweat the shallots and garlic on medium/low heat until tender and soft. If they get a color on ...

Ducks braised with turnips is an old French dish. Marcelle's father, an avid duck hunter, often used wild mallards, but she suggests using domestic ducks for this recipe, which she adapted from Bon ...

Mastering the braising of meat is easy according to Cooking Creole's Marcelle Bienvenu. Braising meats is a favorite cooking method of mine, especially when heartier fare can be enjoyed during the ...

Woe is the story of the turnip. During the Middle Ages, when what you ate signaled your social class, nobles and ecclesiastics eschewed foodstuffs that grew in the ground. They favored foods plucked ...