kitchen to the world.
fresh Thai basil.Make the vinaigrette:.
Whisk together oil, vinegar, fish sauce, shallot, garlic, serrano chile, lime juice, sugar, ginger, salt, and black pepper in a small bowl until combined.Set aside.. Make the salad:.Arrange tomatoes, cucumber, and corn on a platter or shallow serving dish.
Scatter scallions over top, and drizzle with 1/4 cup vinaigrette.Top with basil, and garnish with flaky sea salt and black pepper.
Serve with remaining vinaigrette on the side..
magazine, June 2025.I use heritage chicken breeds and the results are stellar.Alexander Smalls' Carolina Fish, Shrimp, and Okra Stew with Black Rice.
But that feeling extends beyond blood, because when you can make a good pan or dish of red rice, it's like an entire nation all on its own approves.It gives you a level of confidence and pride that only the designated macaroni and cheese or pie makers at any family function would understand.
But it's also special, because it's not just a dish that ties us to our pasts, but also carries into our futures—being able to go to my homegirls and talking about our recipes and having younger family members ask to learn how to make it, realizing that by making it through years of trial and error, I've begun to root myself into the ways of elders and aunties and grannies before me.I'm a new generation brought into the fold.