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FOOD IS CULTURE AND CULTURE IS EVERYTHING
RECIPE OF THE WEEK
chef bren hererra takes us around the world with flavors from the mediterranEan, france and india
Pan Seared Branzino with Champagne Beurre Blanc and Truffle Foam with Roasted Fennel
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CHAMPAGNE BEURRE
PAN SEARED BRANZINO
ROASTED FENNEL
HERE'S A TASTE
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CHAMPAGNE BEURRE BLANC IS A FRENCH BUTTER SAUCE MADE OF CHAMPAGNE (OR SPARKLING WINE), SHALLOTS, VINEGAR AND BUTTER
BRANZINO IS A MEDITERRANEAN WHITE FISH THAT IS POPULAR FOR ITS MILD, SWEET FLAVOR
FENNEL IS ACTUALLY A FLAVORFUL HERB THAT IS EATEN AS A VEGETABLE. 60% OF FENNEL COMES FROM INDIA
CHICAGO BORN AND MISSISSIPPI RAISED JERNARD WELLS DRAWS INSPIRATION FROM HIS SOUTHERN ROOTS AND WORLWIDE EXPERIENCES. READ MORE ABOUT CHEF JERNARD HERE
"SOUL FOOD IS AMERICAN CUISINE" CHEF JERNARD
BREN HERRERA WAS BORN IN CUBA AND LOVES TO INCORPORATE HER LATIN HERITAGE ALONG WITH INFLUENCES FROM HER TRAVELS AROUND THE WORLD. READ MORE ABOUT CHEF BREN HERE
RAISED IN NYC, JJ JOHNSON FUSES HIS AFRO PUERTO RICAN ROOTS WITH FLAVORS FROM WEST AFRICA, ASIA AND THE AMERICAS. READ MORE ABOUT CHEF JJ HERE
CELEBRITY MOM EVELYN BRAXTON WEARS MANY HATS, BUT SHE DEFINITELY LETS US KNOW THAT SHE CAN ALSO HOLD IT DOWN IN THE KITCHEN. READ MORE ABOUT MS E HERE
AWARD WINNING SINGER/ TV STAR TAMAR BRAXTON HAS MADE HER MARK IN THE ENTERTAINMENT INDUSTRY. NOW SHE WANTS TO DO THE SAME IN THE KITCHEN! READ MORE ABOUT TAMAR HERE
FIND YOUR FLAVOR
Step-by-step guides to dishes that celebrate heritage, spice, and souL
NEW SOUL KITCHEN WITH CHEF JERNARD
COOKING SESSIONS WITH TAMAR AND MS E.
JUST EATS WITH CHEF JJ
CULTURE KITCHEN WITH BREN HERRERA
NEW SOUL KITCHEN RECIPES
COOKING SESSIONS RECIPES
JUST EATS RECIPES
CULTURE KITCHEN RECIPES
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CHEF BREN
Bren Herrera is an award-winning celebrity chef, TV host, producer, cookbook author, and cultural storyteller whose work sits at the intersection of food, heritage, and community impact. A proud Afro-Caribbean woman of Cuban and Jamaican descent, Bren has built a dynamic career spanning nearly two decades in television, culinary arts, and public speaking. Multilingual and globally inspired, Bren has traveled to more than 37 countries, using food as her lens to explore culture, connection, and identity. These international experiences deeply inform her culinary approach, which blends global technique with the soulful, layered flavors of the diaspora. She is the host and producer of Culture Kitchen on CLEO TV/TV One, where she brings global flavors and deeply personal narratives to life, celebrating the richness of the diaspora through food. Her work has been featured on major national platforms including The Today Show, Good Morning America, the Food Network, the Hallmark Channel, among many other others, and she has collaborated with some of the world’s most renowned chefs. Beyond the screen, Bren is the founder of the Bren Herrera Foundation, a501(c)(3) nonprofit dedicated to serving underserved and marginalized communities in Washington, DC and beyond. Through its signature program, Bren + Friends Serve DC, the foundation has provided over 12,000 chef-prepared meals to individuals experiencing food insecurity—delivered with dignity, care, and human connection. The foundation continues to expand its impact through year-round programming, including youth culinary education, community outreach initiatives, and large-scale service events. A graduate of the University of Virginia with a background in corporate law, Bren brings both strategic insight and creative vision to her work as a media personality, entrepreneur, and community leader. Whether in the kitchen, on camera, or in the community, she is driven by a mission to uplift culture, empower people, and create meaningful, lasting impact. Bren was born in Havana, Cuba and raised in Washington D.C.
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QUOTE FROM BREN ABOUT HER PHILOSOPHY ON COOKING AND FOOD
Chef JJ Johnson is a James Beard Award–winning chef, TV personality, author, and cultural tastemaker known for redefining Afro-Latino and global Black cuisines through a contemporary lens. Most recently, he was named to the TIME 2026 Closers list, a prestigious honor recognizing 18 extraordinary Black leaders working to close the racial equity gap and create a more just future. Celebrated for his boundary-pushing approach to food of the African diaspora, JJ is the founder of FIELDTRIP, a community-rooted rice bowl shop that champions rice as a global heritage grain. FIELDTRIP has expanded across New York City, including one coming soon to JFK airport, as well as internationally, with a location at Atlantis Paradise Island in the Bahamas. He is also the founder of The Cookout, an event celebrating Black culture, food, music, and community. JJ’s culinary voice has reached millions on television, including as host of Cleo TV’s “Just Eats with Chef JJ”. He’s appeared on Max’s “Selena + Chef,” Netflix’s “Street Food,” and the Food Network, among others, and is frequently called upon to speak at the intersection of food, culture, and equity. A classically trained chef, JJ sharpened his skills in New York City kitchens and abroad in Ghana, India and more. His cuisine celebrates the vibrant complexity of the African diaspora, while embracing sustainability, local sourcing, and food justice. JJ is also a founding partner in Wonder, Marc Lore’s delivery-first food platform, where he continues to innovate at scale. JJ’s debut cookbook, Between Harlem and Heaven, co-authored with Alexander Smalls and Veronica Chambers, won the James Beard Award for Best American Cookbook. In 2023, he released his second book, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, which was named one of the New York Times "Best Cookbooks of 2023.” A passionate advocate for equity in the food system, JJ works with organizations such as Rethink Food, using his platform to address hunger, promote sustainability, and support mentorship. His leadership has earned him accolades from the James Beard Foundation, Esquire (Best New Restaurant, FIELDTRIP, and The Cecil), the National Restaurant Association Power List, Eater’s New Guard, Forbes 30 Under 30, and Zagat’s 30 Under 30.
QUOTE FROM JJ ABOUT HIS PHILOSOPHY ON COOKING AND FOOD
Chef Jernard Wells is an award-winning celebrity chef, bestselling cookbook author of Southern Inspired, dynamic television host of Savor the City on TV One, New Soul Kitchen, and New Soul Kitchen Remix, known for bringing bold Southern flavors on Cleo TV, heartfelt storytelling, and vibrant culture to audiences nationwide. Celebrated as “The Chef of Love,” he has built a powerful brand rooted in food, family, and community, while also serving as the visionary restaurateur behind Cornbread and Butter by Chef Jernard Wells, where elevated Southern cuisine meets warm hospitality and unforgettable dining experiences.
QUOTE FROM JERNARD ABOUT HIS PHILOSOPHY ON COOKING AND FOOD
Smoked Manhattan Old Fashion
Recipe Courtesy of Bren Herrera
Ingredients: A smoking device, whiskey 4 oz whiskey (bourbon or rye) 1 oz. sweet vermouth 2 dashes of walnut bitters oak chips (follow instructions according to smoker) cherry chips (follow instructions according to smoker) large cube or cubes of ice (block of ice that fits into a whisky glass)
Place your large ice blocks into the rock’s glasses. In a separate mixing glass, combine the whisky and sweet vermouth. Stir with separate ice for about 15–20 seconds until well-chilled. Strain the mixture into your rocks glass over the large ice block. Place your store-bought smoker (smoking hat or lid) directly on top of the glass. Fill the smoker's chamber with wood chips. Ignite them using a torch until they begin to ember and release smoke into the glass. Let the smoke sit inside the glass for 20–30 seconds to coat the surface of the drink and the ice. Remove the smoker lid to allow excess smoke to dissipate and enjoy immediately while the aroma and taste are at their freshest.
Cut three wheels of lemon into bite-sized pieces. Cut two additional wheels of lemon and set aside for garnish. Add the honey, simple syrup, lemon juice, and crushed ice to a shaker and shake until the shaker gets icy cold. Pour the mixture into a glass ¾ of the way full, then top each glass with 1 cup of ginger beer. Garnish with a lemon wheel and a sprig of thyme.
Ginger Beer Honey Lemon Mocktail
Recipe Courtesy of Jernard Wells
Ingredients: 1 small lemon sliced 1 16oz ginger beer 4 oz. fresh lemon juice 4 oz. simple syrup 2 oz. honey 2 cups crushed ice 2 sprigs fresh thyme
Place all ingredients in a shaker and shake until the shaker feels frosty and cold. Pour the drink into glasses and garnish with a slice of Granny Smith apples.
Green Orchard Blossom
Ingredients: 1 cup crushed ice 3 oz. sour apple liquor 6 oz. vodka 1/2 tbs simple syrup 1 oz. fresh lemon juice 2 thin slices of Granny Smith apple 2 5 0z. coupe or martini glasses
Yields 1-2 servings
Place a martini or coupe glasses in the freezer for 15 minutes before starting. Fill a cocktail shaker halfway with large ice cubes. Pour the vodka, both liqueurs, and the pineapple juice into the shaker. Seal the shaker and shake hard for 10–15 seconds. Use a fine-mesh strainer to pour the mixture into your chilled glasses. Garnish: edible flowers and pineapples (optional)
Bren's French Martini
Ingredients: 4 oz. vodka 4 oz pineapple juice (fresh or pressed creates the best foam) 1 oz. blackberry liqueur 1 oz. rspberry liqueur edible flowers and sliced pineapple for garnish
Make sure all ingredients are chilled. Using 2 champagne glasses. Pour equal amounts of mango juice, grenadine, and rum into a chilled glass. Give it a quick stir to make sure all ingredients are mixed. Pour in the champagne and serve.
Rum Mango Mimosa
Ingredients: 4 oz mango juice (chilled) 2 tbs grenadine (chilled) 3 oz of rum (chilled) 4 oz of Champagne (chilled)
Mango Mimosa
Ingredients: 1 scoop mango sorbet per flute (store-bought or homemade) 4–5 oz chilled Champagne (brut/ extra brut since sorbet is sweet) edible flowers, a fresh mint sprig, or a thin slice of fresh mango (optional for garnish)
Recipe Courtesy of JJ Johnson
Yields 1 serving
Place a champagne flute in the freezer for 10–15 minutes before serving to keep the sorbet from melting too quickly. Place one large or two small scoops of mango sorbet into the bottom of the chilled flute. Slowly pour the chilled champagne over the sorbet. The mixture will foam up as the bubbles react with the sorbet, so pour slowly. Add an edible flower, a sprig of fresh mint, or a mango slice to the rim. Serve immediately with a stirrer so guests can mix the sorbet as it melts.
Fill a cocktail shaker with ice. Add the reposado tequila, cream of coconut, lime juice, and triple sec. Secure the lid and shake vigorously for 15–20 seconds until the mixture is well- chilled and creamy. Fill your glasses with fresh ice and strain the margarita into them. Top with a lime wedge and a sprinkle of extra coconut if desired.
Coconut Margarita
Ingredients: 4 oz Reposado tequila 2 oz cream of coconut (such as Coco Lopez) 2 oz fresh lime juice 1 oz triple sec ice as needed toasted shredded coconut and lime wedges (optional for garnish)
Recipe Courtesy of Jeff Mourneau
Carrot Cake Pancakes with Sweet Cream Cheese Glaze
Ingredients for Pancakes: 1½ cups all-purpose flour 2 tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger ¼ tsp salt 1 cup buttermilk 2 large eggs 3 tbsp brown sugar 2 tbsp melted butter 1 tsp vanilla extract ¾ cup grated carrots (about 1 large carrot) Optional: ½ cup chopped walnuts or pecans
Ingredients for Cream Cheese Glaze: 4 oz cream cheese, softened 2 tbsp milk 1 tbsp maple syrup, or powdered sugar to taste ½ tsp vanilla extract
Method: 1. In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. 2. In a separate, smaller bowl, whisk the buttermilk, eggs, brown sugar, melted butter, and vanilla extract until smooth. 3. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should still have some lumps. Fold in the grated carrots and chopped nuts. 4. Heat a nonstick skillet or griddle over medium heat. Add butter to grease the surface. Pour ¼ cup of batter per pancake onto the heated surface. Cook for 2 to 3 minutes, or until the edges are set and bubbles appear on top. Flip and cook for another 1 to 2 minutes, until golden brown. 5. Whisk the softened cream cheese in a medium bowl until smooth. Add the milk, maple syrup, and vanilla extract and whisk until the mixture is smooth and runny. Stack the warm pancakes on a plate. Drizzle generously with the cream cheese glaze and top with extra nuts if desired
Collard Green and Turkey Bacon Frittata
Ingredients: 8 large eggs ½ cup milk (whole or 2%) ½ cup shredded sharp cheddar (or Monterey Jack) ½ cup Parmesan cheese (optional, for richness) 4 slices turkey bacon, chopped 2 cups collard greens, stemmed and chopped (about 4–5 leaves) 1 small onion, diced 2 cloves garlic, minced 2 tbsp olive oil (or butter) ½ tsp smoked paprika ½ tsp black pepper ½ tsp salt (adjust to taste) Pinch of red pepper flakes (optional, for a little heat)
Method: 1. Preheat oven: Heat to 375°F. 2. In a 10-inch oven-safe skillet (cast iron works best), cook chopped turkey bacon over medium heat until lightly crisp. Remove and set aside. 3. Sauté vegetables in the same skillet. Add olive oil, Sauté onion until soft (3–4 minutes). Add garlic and collard greens, cooking until wilted and tender (5–6 minutes). Season with smoked paprika, salt, pepper, and red pepper flakes if using. 4. In a medium-sized bowl, whisk eggs, milk, cheddar, and half the Parmesan. Next, begin to assemble the frittata. Add turkey bacon back to the skillet with collards. Pour the egg mixture evenly over. 5. Gently stir to distribute filling. Sprinkle remaining Parmesan on top. Transfer the skillet to the oven and bake for 18–22 minutes, until the eggs are set and the top is golden. Let cool 5 minutes before slicing. Slice into wedges and serve warm.
YIELDS 2-3 SERVINGS
YIELDS 6-8 SERVINGS
Chicken Cheeseburger Egg Rolls
Ingredients: Olive oil 1 small yellow onion, minced 1 pound ground chicken Kosher salt Black Pepper ½ cup of shredded cheddar cheese ¼ cup shredded provolone cheese ¼ cup diced bread and butter pickles 8-10 egg roll wrappers 1 egg white Vegetable oil for frying Sliced scallions for garnish
Method: 1. Coat a large skillet with olive oil and heat over medium-high heat until hot. Add the onions and sweat until translucent and soft, about 2-3 minutes. 2. Add the ground chicken and, using your spoon, break up the meat as it begins to cook in the pan. Season with salt and pepper as desired. Build those flavors! 3. Add all the cheeses and pickles, then stir them into the ground chicken mixture. Once the chicken has cooked and the cheese has melted, take it off the heat, transfer it into a large bowl or heat-proof container, and allow it to cool slightly. You can place it in the refrigerator to chill further until ready to use. 4. Once the mixture has cooled enough to handle, spoon no more than 2 tablespoons into the center of the eggroll. Brush the outer edges with egg wash (egg white and a little bit of water whisked together). 5. Begin by folding one edge of the corner to the opposite end to form a triangle. Take the two remaining corners and pull each to the center. The final stage should be a tuck-and-roll to form the eggroll shape. Continue with the remaining filling and egg rolls. 6. Heat a heavy-bottomed pot over medium-high heat with enough oil for deep-frying. Once it reaches 350, gently place a few in the egg rolls at a time. Fry until golden brown and crispy. 7. Transfer to a paper-towel-lined plate or sheet tray fitted with a cooling rack to cool slightly. In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. 8. In the meantime, make the Chili Mayo Dipping Sauce. Mix all the ingredients in a medium bowl. Serve the egg rolls with Chili Mayo Dipping Sauce and a garnish of scallions!
Soul Rolls
Ingredients: 1–2 tablespoons olive oil 1 small yellow onion, minced 1 smoked turkey leg, finely diced 1 can of collard greens, or you can make your own fresh collard greens 1 can of yams seasoned to taste Kosher salt (to taste) Cracked black pepper (to taste) 1 large egg white 1 tablespoon water 8–10 egg roll wrappers, Vegetable oil, for frying Sliced scallions, for garnish Mac and cheese already prepared (homemade, store-bought, or boxed)
Method: For Fresh Collard Greens: 1. Collard greens are finely sliced and sautéed with onions, peppers, garlic, and diced turkey in olive oil in a skillet for 10-15 minutes, until tender. Assemble the Soul Rolls 1. Make an egg wash by whisking the egg white and water in a small bowl. 2. Once all your ingredients have cooled enough to handle, lay one egg roll wrapper on a work surface with one corner pointing toward you. 3. Spoon about 1 tbsp of the collards and turkey mixture, 1 tbsp of the mac and cheese, and 1 tbsp of the yams into the center of one egg roll wrapper. (Don’t use more—overfilling makes them hard to roll!) 4. Brush the outer edges of the wrapper with some egg wash. 5. Fold in the side corners, then roll the wrapper tightly toward the top corner. Dip your finger in the beaten egg and use it to moisten the top corner of the wrapper to seal it securely. 6. Repeat with the remaining ingredients until all the wrappers are filled. Fry the Soul Rolls 1. Heat 2–3 inches of frying oil in a deep skillet or pot to 350°F. 2. Carefully place 2–3 soul rolls at a time into the hot oil. 3. Fry for 3–4 minutes, or until golden brown and crispy, turning them once to cook evenly. 4. Remove the fried rolls and drain on a plate lined with paper towels. Let cool slightly before serving with your desired dipping sauce.
Ingredients for Chili Mayo Dipping Sauce: ½ cup chili sauce ½ cup mayo Juice from 1 small lime
Ingredients for Fresh Collard Greens: 1 onion diced 1 bell pepper, diced 3-4 cloves of garlic, minced 2 tbs olive oil ½ cup chicken stock
NEW SOUL KITCHEN SIDES AND STARTERS RECIPES BY JERNARD WELLS
Kicked Up Salmon Bites
Ingredients: For Salmon Bites 1 lb. skinless salmon fillet, cut into 1-inch cubes 1 tbsp olive oil 2 tsp Berbere spice blend (Ethiopian chili-spice mix) ½ tsp smoked paprika ½ tsp garlic powder ½ tsp kosher salt ½ tsp black pepper 1 qt of vegetable oil for frying
Ingredients for Dipping Sauce: 2 tbsp honey 1 tbsp lemon juice Pinch of Berbere spice
Method: 1. Pat salmon cubes dry with paper towels. Toss gently with olive oil, Berbere spice, smoked paprika, garlic powder, salt, and pepper. Let marinate 15–20 minutes. 2. In a shallow dish, whisk together cornmeal, flour, corn starch, and extra Berbere spice. 3. Heat ½ inch of oil in a cast-iron skillet or heavy pan to 350°F. Lightly dredge each salmon cube in the cornmeal mixture, shaking off excess. 4. Fry in small batches 2–3 minutes per side, until golden brown and crisp, or when the salmon is just cooked through. 5. Remove with a slotted spoon and drain on a paper towel–lined plate. 6. Arrange salmon bites on a platter. Drizzle lightly with honey-lemon Berbere sauce or serve on the side for dipping. Garnish with fresh parsley, cilantro, or microgreens.
Sauteed Butternut Squash
Ingredients: 1 medium butternut squash (about 2 lbs.) 3 tbsp butter 2 tbsp brown sugar (adjust to taste) 1–2 tsp Cajun seasoning Salt and black pepper, to taste
Method: 1. Peel the squash using a vegetable peeler or paring knife. Cut it in half lengthwise and use a spoon to scoop out the seeds and stringy pulp. Dice the squash into 1-inch cubes. 2. Melt the butter in a large skillet or frying pan over medium-high heat. Add the diced butternut squash to the pan and stir to coat. 3. Sauté the squash for 15–20 minutes, stirring occasionally, until it is fork-tender and begins to caramelize and brown on the edges. 4. Reduce the heat to low. Add the brown sugar, Cajun seasoning, salt, and black pepper. Stir well to combine, ensuring every piece of squash is coated. 5. Continue to cook for another 2–3 minutes, allowing the brown sugar to dissolve and the flavors to meld. Taste and adjust seasonings as needed, adding more brown sugar for sweetness or Cajun seasoning for heat. 6. Transfer the sautéed butternut squash to a serving dish and serve warm.
YIELDS 4-6 SERVINGS
Ingredients for Dredge: ½ cup fine yellow cornmeal ¼ cup all-purpose flour ½ tsp corn starch (for extra crispness) ½ tsp Berbere spice (to season the crust)
She Crab Soup
Ingredients for Garnish: Fresh chives or parsley, chopped
Method: 1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the grated onion, celery, and minced garlic, and sauté for 4–5 minutes until the vegetables are soft and translucent. 2. Sprinkle the flour over the vegetables and stir continuously to form a smooth paste, or roux. Cook for 2–3 minutes to eliminate the raw flour taste, but do not let it brown. 3. Gradually whisk in the half-and-half and heavy cream, ensuring no lumps form. Next, whisk in the seafood broth until smooth. 4. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in white wine, Worcestershire sauce, hot sauce (if using), and nutmeg. 5. Let the soup simmer for at least 30 minutes, or until it has thickened to your desired consistency. Be careful not to let it come to a full boil. 6. Gently fold in the lump crab meat, being careful not to break it up. Simmer for an additional 5 minutes, or just until the crab is heated through. 7. Taste the soup and season with salt and white pepper as needed. 8. Ladle the hot soup into individual bowls. Garnish with paprika or parsley.
YIELDS 2-4 SERVINGS
Green Beans
Ingredients: 8 slices of hickory-smoked bacon, fried and cut into 1-inch pieces 1 lb. fresh green beans 4 cloves of garlic, minced 1 large shallot, diced ½ tbs olive oil ½ cup chicken stock ½ tsp Cajun seasoning Salt to taste Pepper to taste
Method: 1. Place a medium sauté pan over medium heat and coat with olive oil. Add the garlic, shallots, and bacon, and cook down for approximately two minutes. 2. Add the green beans, chicken stock, salt, pepper to taste, and the Cajun seasoning. Allow the green beans to cook down for approximately five minutes, until tender, and serve.
YIELDS 3-4 SERVINGS
Ingredients: 4 tbsp unsalted butter 1 medium yellow onion, finely chopped 1 stalk celery, finely chopped 2 cloves garlic, minced 5 tbsp. all-purpose flour 2 cups half-and-half 2 cups pint heavy cream 1 cup seafood broth 1 cup white wine 1 lb. lump crab meat 2 tsp Worcestershire sauce 1 tsp hot pepper sauce A dash of nutmeg Salt and white pepper to taste 1 tsp Paprika
Roasted Thai Chili Cauliflower
Ingredients: 1 large head of cauliflower 2 - 3 tbs of olive oil 1 cup of Thai chili sauce ½ tbs of Cajun spice ½ tbs of garlic powder
Method: 1. Preheat oven to 475 degrees. 2. In a small bowl, combine the Thai chili sauce, Cajun spice, and garlic powder and mix well. 3. Place the whole head of cauliflower in a large Dutch oven or oven-safe pot. Coat the head of cauliflower with olive oil. 4. Using a basting brush, coat the cauliflower until it’s completely covered with the Tai Chili sauce. Place the Dutch oven in the oven with the lid on at 475 degrees for 25 minutes. remove allowed to call and serve.
Colorful Confetti Corn
Ingredients: 1 tbsp olive oil 2 tbsp butter ½ cup red onion, chopped ½ cup red bell pepper, diced ½ cup green bell pepper, diced 3 cloves garlic, minced 4 cups corn (fresh or frozen) Salt and pepper, to taste Optional garnish: fresh herbs like basil, chives, or parsley
Method: 1. In a large skillet, heat the olive oil over medium heat until warm. 2. Add the chopped red onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, or until the peppers are tender and the onion is translucent. 3. Stir in the minced garlic and cook for another minute until fragrant. 4. Add the butter to the skillet and allow it to melt completely. 5. Stir in the corn kernels. If using frozen corn, cook until heated through. For fresh corn, cook for about 5 to 7 minutes, stirring occasionally, until the kernels are tender but not mushy. 6. Season the mixture generously with salt and pepper to taste. 7. Remove from the heat and stir in any desired fresh herbs just before serving.
Southern Butter Beans
Ingredients: 1 large head of cauliflower 1 lb. fresh, frozen, or dried large butter beans 6 cups chicken broth 1 medium onion, chopped 3 cloves garlic, minced 1 smoked ham hock (or 4 oz smoked turkey wings/neck, or 4 slices bacon) 1 bay leaf 1 tsp salt (adjust to taste) ½ tsp black pepper ½ tsp smoked paprika (optional) 1 tbsp butter (optional, for richness) Fresh parsley or green onions, for garnish
Method: Optional: Rinse and soak overnight, or quick soak by boiling for 2 minutes, then resting for 1 hour. Drain before cooking. 1. In a large Dutch oven or heavy pot, add beans, chicken broth, onion, garlic, ham hock, bay leaf, salt, and pepper. 2. Bring to a boil, then reduce to low heat. Cover and simmer 1 to 1 ½ hours (for fresh/frozen beans, 45 minutes), stirring occasionally, until beans are tender and creamy. 3. Remove the ham hock; shred the meat and return it to the pot. Stir in butter for extra creaminess. Adjust seasoning with more salt and pepper if needed. 4. Ladle into bowls and garnish with parsley or green onions. Serve with hot cornbread, biscuits, or over white rice.
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Mac & Cheese topped with Crispy Pork Belly
Ingredients: 1 pound elbow pasta 1 cup sliced andouille sausage ½ cup unsalted butter plus 2 tablespoons ½ cup all-purpose flour 2 cups half and half 2 cups heavy cream Kosher salt Cracked black pepper 1 tablespoon smoked paprika ½ teaspoon freshly grated nutmeg 3 cups grated smoked Gouda cheese 2 cups grated smoked cheddar cheese, divided 1 cup grated gruyere cheese, divided 1-½ pounds cooked Pork Belly ¼ cup plain breadcrumbs
Method: 1. Preheat oven to 350 degrees 2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside. 3. In a deep pot or large Dutch oven, add andouille sausage and sauté for 5 minutes. Add ½ cup of butter and, once melted, add the flour. 4. Cook and continue stirring so the flour does not burn. Make sure all flour is incorporated in the melted butter. Add in the heavy cream, half & half, and stir the sauce. It should now start to thicken up. 5. Season with salt and pepper as desired, smoked Paprika, and nutmeg. 6. Fold in all the cheese and pasta and stir well to combine. 7. Add the cooked pork belly and pour the mac and cheese into a casserole dish and place back in the oven for about 30 minutes or until golden brown. 8. Heat a medium sauté pan over medium heat and melt 2 tablespoons of butter. Add in the breadcrumb and sauté over medium heat until lightly golden. Sprinkle on top of the mac and cheese and serve.
Chicken Fried Steak with Smothered Creamy Gravy
Ingredients for Steak: 4 6 oz pieces of cube steaks (about ½–¾ inch thick) 1 ½ cups all-purpose flour 2 tsp salt 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika (optional) 2 large eggs ½ cup buttermilk (or whole milk) 2 cups vegetable oil (for frying) For Creamy Gravy: 4 tbsp pan drippings (from frying) 4 tbsp all-purpose flour 2 ½ cups whole milk (warm) ½ tsp salt ½ tsp black pepper (more to taste)
Method: 1. Wash the steak and pat it dry with paper towels. In a shallow dish, mix flour with salt, pepper, garlic powder, onion powder, and paprika. In another bowl, whisk together eggs and buttermilk. 2. Dip each steak into seasoned flour, then into the egg mixture, then back into the flour. Press flour firmly into the meat for a thick crust. Place on a sheet pan to rest 10 minutes (helps coating stick) 3. Next, Heat ½ inch of oil in a large cast-iron skillet to 350°F. Fry steaks one or two at a time, 3–4 minutes per side, until golden brown. Drain on paper towels. Keep warm in a 200°F oven if needed. 4. Carefully drain the skillet, reserving about 4 tbsp of drippings. Whisk in the flour and cook for 1–2 minutes, until golden. Slowly whisk in warm milk, stirring constantly to prevent lumps. Simmer until thickened (about 5 minutes). Season with salt and black pepper. 5.Spoon creamy gravy over crispy chicken-fried steak. Serve with mashed potatoes, green beans, or biscuits for a full Southern plate.
Coconut Crusted Red Snapper with Mango Salsa
Ingredients: 4 Red Snapper fillets (6–8 oz each, skin off) 1 cup all-purpose flour 2 teaspoons Cajun seasoning (plus more to taste) 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon salt (to taste) ½ teaspoon black pepper (to taste) 1 cup milk ¾ cup of coconut rum 1 cup shredded sweetened coconut 1 cup panko breadcrumbs Vegetable or coconut oil for frying
Ingredients for Mango Salsa: 1 ripe mango, diced small ½ red bell pepper, diced ½ small red onion, finely chopped 1 jalapeño, seeded and minced 2 tablespoons chopped cilantro Juice of 1 lime 1 teaspoon honey or agave syrup Salt and black pepper to taste
Method: For Mango Salsa: In a small bowl, combine all salsa ingredients. Toss gently and chill for at least 10 minutes to allow all flavors to incorporate. For Coconut Crusted Red Snapper: 1. Season the fish with the dry spices (Cajun seasoning, garlic powder, and smoked paprika) and set aside. 2. Prepare the Dredge. In one bowl, mix the flour, coconut flakes, and breadcrumbs, followed by all the dry spices. Cajun seasoning, garlic powder, paprika, and mix evenly. 3. In a second bowl, pour the milk or buttermilk and rum 4. Dip the snapper into the coconut rum and milk mixture, then immediately place the snapper into the dry dredge and make sure the fish is nicely coated. 5. Place a medium Dutch oven filled halfway with vegetable oil over medium-high heat. Once the oil is hot, place each piece of fish into the pot and cook for 4-5 minutes until golden brown. 6. Remove from the oil, then place the fish on a sheet tray with a rack or paper towels to drain the excess oil. 7. Plate each snapper fillet over a bed of mixed greens. Spoon mango salsa over the top and finish with a drizzle of honey-lime glaze or a sprinkle of toasted coconut for garnish.
Pork Tenderloin Stuffed with Spinach and Cream Cheese
Ingredients: For Pork Tenderloin: 2 pork tenderloins (about 1 ½ lbs. each) 6 oz cream cheese (softened) 1 cup fresh spinach (sautéed until wilted, squeezed dry, and chopped) ½ cup mozzarella or provolone cheese (shredded, optional for extra melt) 2 cloves garlic (minced) 1 tsp salt ½ tsp black pepper 1 tsp smoked paprika 1 tsp Cajun seasoning (or chili powder for a kick) 2 tbsp olive oil
For Bourbon Apple Sauce: 1 cup apple juice (unsweetened) ½ cup bourbon 2 tbsp brown sugar (or honey) 1 tbsp Dijon mustard 1 tbsp apple cider vinegar 1 tsp cinnamon 1 tsp fresh thyme (or ½ tsp dried) 2 tbsp butter (to finish sauce) Pinch of salt & pepper
Method: 1. Prep the Pork Tenderloin: Butterfly each pork tenderloin by slicing lengthwise down the center, stopping about ¾ of the way through. Open it like a book and pound lightly to an even thickness. Season inside and out with salt, pepper, smoked paprika, and Cajun seasoning. 2. Make the Filling: In a bowl, mix softened cream cheese, chopped spinach, shredded cheese, and garlic until smooth. Spread the mixture evenly down the center of each tenderloin. 3. Next, roll the tenderloin tightly around the filling. Secure the tenderloin with kitchen twine or toothpicks. 4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear tenderloins on all sides until golden-brown (about 2–3 minutes per side). Transfer the skillet to a 375°F oven and roast for about 20–25 minutes, depending on thickness 5. Remove, then cover loosely with foil, and let rest 10 minutes before slicing. For Bourbon Apple Sauce: 1. In a saucepan, combine apple juice, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, thyme, salt, and pepper. 2. Bring to a boil, then reduce the heat and simmer 10–12 minutes until the sauce reduces by about half and thickens slightly. 3. Stir in butter for a silky finish. Slice pork tenderloin into medallions, spoon bourbon apple sauce over top. Garnish with fresh thyme sprigs or apple slices.
Gullah Geechee-Style Shrimp and Grits
Ingredients: 3 cups water 2 cups half-and-half 1 cup coarsely ground grits ½ tsp salt ½ tsp Cajun seasoning 1 cup shredded sharp Cheddar cheese (more cheese for serving) 2 lbs. uncooked extra-large shrimp, peeled and deveined 1 medium lemon, juiced 1 pinch cayenne pepper (to taste) 1 lb. andouille sausage, sliced 5 slices of bacon 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 cup onion, chopped 2 tsp minced garlic ¾ cup unsalted butter ¼ cup all-purpose flour 1 cup chicken broth 1 tbsp Worcestershire sauce Chopped scallions and parsley for garnish
Method: 1. Bring water and salt to a boil, then whisk in grits and half-and-half. Reduce the heat and simmer for 15-20 minutes until thickened. Keep warm. Tip: Just before serving, stir in the Cheddar cheese until melted. 2. Marinate the shrimp in lemon juice and cayenne pepper. 3. Brown the sausage in a large skillet, then set it aside. 4. Cook the bacon in the same skillet until crisp. Remove bacon but leave drippings. 5. Sauté bell peppers, onion, and garlic in the bacon drippings until the onion is translucent. 6. Make a golden-brown roux by melting butter and whisking in flour in a separate saucepan. 7. Stir the cooked sausage and marinated shrimp into the skillet with the vegetables. Pour the roux over the mixture and combine. 8. Add chicken broth, Worcestershire sauce, and crumbled bacon to the skillet. Cook until the sauce thickens and the shrimp are cooked, about 8 minutes. Spoon cheesy grits onto plates, top with the shrimp and sausage mixture. Garnish with chopped green onions or fresh parsley.
Georgia Peach Salad With Seared Scallops
Ingredients for Salad: 2 cups romaine lettuce, chopped 2 cups iceberg lettuce, chopped 1 cup tender collard greens, thinly sliced (lightly blanched or raw if young leaves) 2 fresh peaches, halved & grilled until lightly charred, then sliced 1 cup bell peppers, thinly sliced (red, yellow, or orange) 1 cucumber, thinly sliced ½ cup red onion, thinly sliced 1 cup corn kernels (grilled or roasted for smokiness) 1 cup black-eyed peas, cooked & seasoned ½ cup radishes, thinly sliced ½ cup Georgia candied pecans 1 lb. of fresh seared bay scallops 1 cup cherry tomatoes, halved ½ cup sharp cheddar cheese, shredded or crumbled
For Dressing (Peach & Honey Apple Cider): 1 ripe peach, peeled & diced (or ½ cup peach purée) 2 tbsp honey ¼ cup apple cider vinegar ½ cup olive oil 1 tsp Dijon mustard 1 tsp lemon juice Salt & cracked black pepper, to taste For Seared Scallops: 1 lb. of bay scallops 1 tbs olive oil ½ tbs Cajun spice Kosher salt to taste Black pepper to taste
Method for Salad: 1. In a large salad bowl, layer romaine, iceberg, and collard greens. 2. Arrange grilled peaches, bell peppers, cucumber, red onion, corn, black-eyed peas, radish, candied pecans, and cherry tomatoes over the greens. 3. Sprinkle with shredded cheddar cheese. For Seared Scallops: 1. Place a large non-stick skillet coated with olive oil over medium heat, place the seasoned scallops into the pan, and cook for 3-4 minutes. 2. Remove from the pan and allow to cool, and top each serving of salad with the scallops. Method for Salad Dressing: 1. In a blender or food processor, combine peach, honey, apple cider vinegar, Dijon mustard, and lemon juice. 2. Slowly stream in olive oil until emulsified and creamy. 3. Season with salt and pepper to taste. Chill until ready to serve.
Method: 1. Bring water and salt to a boil, then whisk in grits and half-and-half. Reduce the heat and simmer for 15-20 minutes until thickened. Keep warm. Tip: Just before serving, stir in the Cheddar cheese until melted. 2. Marinate the shrimp in lemon juice and cayenne pepper. 3. Brown the sausage in a large skillet, then set it aside. 4. Cook the bacon in the same skillet until crisp. Remove bacon but leave drippings. 5. Sauté bell peppers, onion, and garlic in the bacon drippings until the onion is translucent. 6. Make a golden-brown roux by melting butter and whisking in flour in a separate saucepan. 7. Stir the cooked sausage and marinated shrimp into the skillet with the vegetables. Pour the roux over the mixture and combine. 8. Add chicken broth, Worcestershire sauce, and crumbled bacon to the skillet. Cook until the sauce thickens and the shrimp are cooked, about 8 minutes. Spoon cheesy grits onto plates, top with the shrimp and sausage mixture. Garnish with chopped green onions or fresh parsley
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Basil, Mozzarella Tomato Salad with Homemade Balsamic Vinaigrette
Linguine with Lamb & Beef Meatballs with Fresh Tomato Sauce
Pork Tenderloin Stuffed w/ Spinach & Cream Cheese Filling
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B’s Oxtails Mac & Cheese
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Pan Seared Branzino with Champagne Beurre Blanc & Truffle Foam with Roasted Fennel
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Fried Plantains & Garlic Citrus Dipping Sauce
Truffle + Thyme Risotto with Poached Lobster
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Cheese-Stuffed Baked Plantain Balls with Garlic, Honey, Lemon Dipping Sauce
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Heirloom Carrots With Honey Butter Sauce
Ingredients: 1 lb. of heirloom carrots (rainbow carrots) 1 stick of butter 2 cups of honey 3-4 cloves of minced garlic ½ tbs cumin ¼ tsp white pepper ¼ tsp ground cloves 2 sprigs of thyme
Method: 1. Preheat the oven to 375 degrees 2. Place a skillet over medium high heat, add the butter and allow to melt down. Next, add the garlic and mix until well combined. Now add the white pepper, cumin, honey, and ground cloves, and mix well. Allow the mixture to reduce down until it thickens. Add salt and pepper to taste, and the fresh thyme, and mix well, and set aside. 3. Place your carrots on a baking sheet and coat with the honey butter sauce. Reserve about a quarter of a cup of the sauce for the carrots when they are done. 5. Place carrots in the oven at 375 degrees for 20 minutes. When done, remove from the oven and drizzle with the remaining honey butter sauce. Serve and enjoy
Coconut Lime Kokoda With Pineapple and Chili Oil
Fried Plantains With Garlic Citrus Dipping Sauce
Ingredients for Fried Plantains: 2 large plantains, peeled and sliced into ½ inch rounds 2 tbsp of coconut sugar 1 quart of canola oil
Method for Fried Plantains: 1. Fill a deep fryer or Dutch oven with canola oil, then place it over medium-high heat. 2. Place plantains in the hot oil and reduce the heat to medium and cook for 5 minutes on each side (how many minutes) until they are golden brown. 3. Remove plantains from the oil with a slotted spoon and place on a plate lined with a paper towel to absorb the excess oil. Sprinkle with coconut sugar and drizzle on the chimichurri sauce. Serve alongside the fish and steamed cabbage or eat as an appetizer. Method for Garlic Citrus Dipping Sauce: 1. Combine all the above ingredients in a sauté pan and whisk until all ingredients are evenly mixed. Allow to cook down for 10 – 15 minutes until it thickens. 2. Using a spoon or a whisk, briskly stir all the ingredients until they are evenly incorporated. 3. When done, transfer the dipping sauce into a smaller bowl and serve with the fried plantains, or drizzle the sauce over hot plantains.
Ingredients: 6 slices thick-cut applewood-smoked bacon, cut into ½-inch pieces 1 tbsp extra-virgin olive oil 1½ lb. fresh Brussels sprouts, trimmed and halved lengthwise ½ lb. baby Yukon gold potatoes, quartered (roughly the same size as sprouts) 1 small shallot, thinly sliced 2 cloves garlic, minced 2 tbsp unsalted butter 1 cup low-sodium chicken stock 1 tsp pure maple syrup (or drizzle to taste) 1 tsp fresh thyme leaves (plus more for garnish) Sea salt and freshly cracked black pepper, to taste ½ tsp smoked paprika (optional, but deepens the flavor) 1 tbsp sherry vinegar or lemon juice (for finishing)
Method: 1. In a large skillet over medium heat, add bacon and cook until crisp and golden, about 5–6 minutes. Transfer bacon to a plate with a slotted spoon, leaving about 1 tbsp of fat in the pot. 2. Add olive oil to the pot along with shallots and garlic. Sauté 1–2 minutes until fragrant and lightly golden. Deglaze with a splash of stock, scraping up the dredging from the bottom. Add the vegetables: Toss in the Brussels sprouts and potatoes. Season lightly with salt, black pepper, and smoked paprika. Stir for 2–3 minutes until the edges begin to caramelize. 3. In the same pot, add the butter, remaining stock, maple syrup, and thyme, mix well, and cover with a lid for 7-8 minutes 4. Return bacon to the skillet and stir gently to coat everything in that buttery, smoky glaze. Add a drizzle of sherry vinegar or lemon juice to balance the richness.
Ingredients for Garlic Citrus Dipping Sauce: 1 Stick of butter 6 cloves of garlic, minced ¼ cup of honey ½ cup of fresh Orange Juice ⅛ tsp nutmeg
CULTURE KITCHEN SIDES AND STARTERS RECIPES BY BREN HERRERA
Pumpkin Coconut Curry Soup
Ingredients: 1 ½ tbsp cold-pressed peanut oil (or substitute with virgin coconut oil) 1 medium yellow onion, finely diced 4 garlic cloves, thinly sliced 3 whole cloves, lightly crushed 1 ½ tsp ground cumin 2 ½ tsp curry powder (Madras) 4 cups rich homemade chicken stock or vegetable stock 2 cups full-fat coconut milk 2 ½ cups roasted pumpkin purée (fresh roasted preferred) 2 tbsp raw cane sugar or coconut sugar 1 tbsp minced fresh ginger 1 ½ tsp sea salt, plus more to taste 6 fresh mint leaves (or 2 tsp finely grated lime zest) 1 Thai bird chili, slit open (optional, for a gentle heat) 1 tbsp fresh lime juice, for balance (optional) To Finish & Garnish: ¼ cup toasted shaved coconut ¼ cup toasted pumpkin seeds (pepitas) Drizzle of coconut cream Fresh mint leaves or microgreens Few drops of chili oil (optional, for contrast)
Method: 1. Heat the peanut oil in a large pot over medium heat. Add onion and garlic; cook until translucent and fragrant but not browned, about 3 minutes. Add the crushed cloves, cumin, and curry powder; stir continuously for 1 minute to activate the spices. 2. Pour in the coconut milk and pumpkin purée. Stir in sugar, ginger, lime leaves, and salt. If using chili, add now. Bring to a simmer, scraping any bits from the bottom. And cook for high for 6-8 minutes. 3. Mix until smooth. Remove any visible lime leaves and cloves. Add lime juice. Using an immersion blender, purée until perfectly smooth and velvety, about 2 minutes. For an ultra-fine finish, strain through a fine mesh sieve. Adjust seasoning to taste. To Finish & Garnish: ¼ cup toasted shaved coconut ¼ cup toasted pumpkin seeds (pepitas) Drizzle of coconut cream Fresh mint leaves or microgreens Few drops of chili oil (optional, for contrast)
Cheese-Stuffed Baked Plantain Balls
Ingredients: 3 very ripe sweet plantains 2 Tbsp salted butter 1 Tbsp olive oil 4 large garlic cloves, finely grated or mashed to a paste ⅛ tsp freshly grated nutmeg ¼ tsp allspice ½ tsp smoked paprika 1½ tsp kosher salt (to taste) pinch of black pepper 6–8 oz smoked gouda (or mozzarella) Ingredients for Garlic Honey, Lemon Dipping Sauce: ½ tbsp Vinegar 3 tbs of fresh squeezed lemon juice 3-4 minced Garlic cloves 4 tbs Honey 2 tbs chopped Parsley Salt to taste Pepper to taste
Method: 1. Roast the Plantains. Preheat oven to 400°F. Roast plantains (whole, in their peels) for 25– 30 minutes until caramelized and collapsing. Let cool slightly, then peel and mash until smooth. 2. Build the Aromatic Mash. In a small skillet, warm butter + oil over medium-low. Add the garlic paste and cook gently for 20–30 seconds (do not brown). Stir in onion powder, cumin, nutmeg, allspice, paprika, salt, pepper — just until fragrant. Fold this garlic-spice mixture into the mashed plantain until smooth and cohesive. 3. Scoop a golf-ball-sized portion of mash into your palm. Press a well in the center and tuck in a cube of cheese. Wrap and smooth into a ball, sealing edges well. To bake, arrange balls on a parchment-lined sheet pan. Lightly brush tops with olive oil or butter. 4. Bake 15–18 minutes at 400°F, until lightly blistered and golden. Method for Garlic, Honey and Lemon Dipping Sauce: Using a small bowl or container, add the lemon juice, vinegar, and honey, and mix well. Add minced garlic and chopped parsley. Stir until all ingredients are combined. Add salt and pepper to taste and stir again. Transfer the dipping sauce into a smaller bowl and serve with the plantain balls. For Garnish: Olive oil or butter for brushing A little coarse salt & chopped parsley or cilantro (optional)
Ingredients: 1 lb. fresh white fish cut into ½-inch cubes (snapper, mahi mahi, or halibut) ¾ cup fresh lime juice ¼ cup sparkling wine or Champagne (optional) 1 tsp sea salt ½ small red chili, thinly sliced (optional) 1 cup cold coconut cream (not the milk, the thick part) 1 small shallot, finely minced 1 tbsp fresh ginger, grated 1 tbsp cilantro, finely chopped 1 tsp brown sugar or honey Zest of 1 lime
Ingredients for Pineapple Garnish: 1 cup fresh pineapple, diced small 1 tsp lime juice 1 tsp honey or agave syrup Ingredients for Chili Oil: 3 tbsp neutral oil (like grapeseed or avocado) 1 small red chili, thinly sliced 1 clove garlic, smashed
Method: 1. In a glass bowl, toss the fish with lime juice and salt. Cover and refrigerate for 20–25 minutes, stirring once halfway. The fish should look opaque and slightly firm. 2. In a separate bowl, whisk together coconut cream, shallot, ginger, cilantro, brown sugar, lime zest, and a pinch of salt until smooth and fragrant. 3. Next, drain most of the lime juice from the fish, keeping just a tablespoon for tang. Add the coconut sauce and toss gently to coat. Chill until ready to serve. 4. For the pineapple garnish, in a small bowl, mix the pineapple, lime juice, and honey. Let it sit while you finish everything else — it’ll create a natural tropical syrup. 5. In a small pan, gently heat oil with sliced chili and garlic for 2–3 minutes, until fragrant but not burnt. Remove from heat, strain, and cool. To assemble: Spoon the coconut fish into shallow bowls. Add a small spoonful of pineapple over the top and drizzle with chili oil. Finish with a few cilantro leaves or thin slices of red onion for color. Serve chilled, ideally in coconut shells or small glass bowls. Pair with crispy plantain chips or cassava chips for dipping.
NEW SOUL KITCHEN MAIN DISH RECIPES BY JERNARD WELLS
