Kwanzaa

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

Here's how to get that deep caramelization and custardy interior.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

This easy recipe for Southern fried chicken is the only one you'll ever need. This is part of BA's Best, a collection of our essential recipes.