Todd Richards

Doubling down on proteins in recipes shows sophistication and speaks to a hallmark of Soul cuisine—utilizing the entire animal. Chicken hearts are an underutilized part of the chicken. They provide an earthiness to dishes that allows fattier, delectable morsels of food to stand tall. You can find this same quality in mushrooms, but I think hearts are a fun way to explore new techniques.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavor, texture, aroma, and appearance to create a memorable experience.

Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying. This will keep for months in a cool, dry place or even longer in the freezer.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.