Soul good: 6 recipes that celebrate soul food | Food and cooking

Soul Food

Smothered Pork Chops with mashed potatoes.

Photo by Colter Peterson, [email protected]

1½ teaspoons onion powder

1½ teaspoons garlic powder

½ teaspoon cayenne pepper

1 teaspoon seasoning salt

½ teaspoon fresh cracked black pepper

2 teaspoons plus 2 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 large onion, thinly sliced

1 teaspoon fresh chopped thyme, or ¼ teaspoon dried thyme

¾ cup buttermilk or heavy cream

Chopped fresh flat-leaf parsley, for garnish

1. Pat the pork chops dry with paper towels to remove any moisture. Season with onion powder, garlic powder, cayenne, seasoning salt, pepper and 2 teaspoons of the olive oil.

2. Dredge each chop in the flour; shake off the excess and keep the remaining flour.

3. Heat the remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a skillet or pan over medium heat. When hot, fry the pork chops in a

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20 fish and seafood recipes perfect for Lent (or any time) | Food and cooking

The Royale Fish Tacos

The chefs at The Royale bread fat catfish filets with seasoned crushed tortilla chips, pan fry, then bake them to a crispy finish. Wrapped in a tortilla with a dollop of chipotle mayonnaise, shredded green cabbage, and pico de gallo, the tacos are served with black bean and corn salad. 

2 (8-ounce) catfish fillets

5 cups round restaurant-style tortilla chips, loosely packed

½ teaspoon ground black pepper

2 tablespoons extra virgin olive oil

¼ cup plus 2 tablespoons vegetable oil

8 (6-inch) flour or corn tortillas

8 to 12 tablespoons chipotle aioli, store bought or homemade

1 cup shredded green cabbage

1 ½ cups pico de gallo, store bought or homemade

Notes: If you don’t have buttermilk on hand, place 1 tablespoon plus 1 ½ teaspoons lemon juice or white vinegar in a 2-cup measuring cup. Fill with milk to the 1 ½ cup line and let stand

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Chef Sunny Anderson Dishes On Her Easy-To-Follow Cooking Style

Sunny Anderson doesn’t have your typical chef credentials. A self-taught cook, the Food Network star began whipping up dishes while living abroad as an Air Force member and later, while working as a hip-hop radio DJ. 

Whether it’s spicy Southern classics or comfort food bites, her recipes rely on ingredients you typically already have in your pantry. This time of year, that means Superbowl snacks of “dippable stuff” like chips and pretzels, she says, with “guacamole being a must!” 

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You’ve been a host on Food Network for over ten years now. What’s your greatest memory? 
It always goes back to the first time, when I was a guest on Emeril Live in 2005. I was a caterer in NYC, and he was using one of my recipes, and I didn’t know if I would get to cook with him or just sit at that little side

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