Ingredients: 1 cup stone-ground grits 4 cups water ½ teaspoon salt 2 tablespoons butter Optional: ¼ cup whole milk (for creamier texture)

Ingredients 2 large bunches collard greens (about 2 lbs) 1 smoked ham hock or 1 or 2 cups chopped smoked ham 1 small onion (chopped) 2 or 3 cloves garlic (minced) 4 cups chicken broth (or water) 1 tablespoon olive oil ½ teaspoon salt (adjust to taste) ½ teaspoon black pepper ½ teaspoon red pepper flakes (optional) 1 tablespoon apple cider vinegar (optional, for brightness)

Ingredients: 1 whole chicken, cut into pieces 1 cup all-purpose flour 1 tsp salt ½ tsp black pepper ½ tsp paprika ½ cup milk ½ cup dry white wine ½ cup chicken broth 3 or 4 tbsp shortening or vegetable oil

Instructions: Soak beans overnight. Simmer beans with sausage and vegetables for 2 hours. Serve over steamed rice.

Ingredients 1 lb dried red beans 1 onion 1 bell pepper 1 smoked sausage (or ham bone) 2 cups rice Garlic, salt, pepper

Instruction: Soak beans overnight. Simmer beans with sausage and vegetables for 2 hours. Serve over steamed rice.

2 ¼ cups all-purpose flour 1 tsp baking soda ½ tsp salt ¾ cup butter (softened) ¾ cup white sugar ¾ cup brown sugar 2 eggs 2 tsp vanilla extract

Ingredients Cake: 2 ½ cups all-purpose flour 2 ½ tsp baking powder ½ tsp salt ¾ cup butter (softened) 1 ¾ cups sugar 3 eggs 1 tbsp vanilla extract 1 cup whole milk Frosting (Classic Buttercream): 1 cup butter (softened) 3–4 cups powdered sugar 2–3 tbsp milk s1 tsp vanilla