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Matthew Raiford's mess o' greens
Recipes

Mess o’ Greens

Lots of thought and precision goes into properly making greens. This recipe does not pull them too soon, nor lets them turn soupy and mushy.

Roasted rosemary shrimp cooking in the oven
Recipes

Roasted Rosemary Shrimp with Arugula and Lemon

Roasted rosemary shrimp with arugula is an essential dish on Matthew Raiford's Kwanzaa menu, but the meal is easy enough for weeknights.

Tia Raiford holding a platter of berbere spiced ribs
Recipes

Berbere Spiced Ribs

A homemade blend of seasoning coats short ribs in a warming medley of spice flavors that we crave during the holiday season.

Shrimp Creole
Recipes

Effie’s Shrimp Creole

Matthew Raiford's shrimp creole is a traditional Geechee dish from mainland Georgia. This recipe has been handed down through his family.

A bowl of reezy-peezy served over brown rice
Recipes

Reezy-Peezy (Sea Island Red Peas)

This dish, called Reezy-Peezy, is enjoyed year-round and tt’s hearty enough to serve as a main dish or over a bowl of Jupiter brown rice.

brown sugar molasses cake feat
Recipes

Effie’s Brown Sugar Molasses Pound Cake

A combination of brown sugar and molasses gives this molasses pound cake a rich amber color and a deep caramel flavor.

Three Lebkuchen from Hachland Hill Inn
Recipes

Lebkuchen (Delicious German Cakes)

Lebkuchen are tender spice cakes (their name translates to roughly to "ginger cakes" or "ginger cookies") and a delicious German tradition.

Recipes

Smoke-Braised Lamb with Roasted Vegetables and Goat’s Milk Brie

Chef Wallace’s roots shine in his recipe. This Mississippi-inspired dish is comprised of smoked-braised lamb, sweet potatoes, carrots, soy harissa, curried cauliflower, and goat's milk brie.

Stacks of Moravian cookies and tins for the holidays
Recipes

Traditional Moravian Cookies

This simple but sophisticated cookie is a worldwide wonder for its incredibly rich—some even say intense—flavors and yet is so incredibly thin.