Food For the Soul – Cornbread-Crushed Lamb Chops

Food for the Soul: Cornbread-Crushed Lamb Chops
Lamb chops are a great addition to a traditional summer menu. What better way to kick off summer cuisine on Father’s Day than by serving the man in your life lamb chops with a Southern spin? I like to prepare them crusted with cornbread, fresh rosemary and served with a side of potato salad. Let there be no doubt: These chops will earn brownie points for the ladies who make them.

FOOD FOR THE SOUL – Crispy Crab Cakes

Everybody has a secret feel-good food. After fried chicken, mine is crab cakes. The twist on this rendition: the Maryland lump crab and sweet cornbread. The combined sweetness of the crab and cornbread makes for a unique down-home flavor. This recipe is great for a sandwich or served with chilled seedless watermelon.

FOOD FOR THE SOUL – Sautéed Striped Sea Bass

This amazing dish, which serves four, was inspired by the former chef/owner of Gadsby restaurant in Los Angeles.

FOOD FOR THE SOUL – MOLASSES BRAISED BEEF SHORT RIBS

During the fall and winter holidays, beef short ribs are a great addition to the family table.

FOOD FOR THE SOUL: King Crab Gumbo

RECIPE by CHEF JEFF HENDERSON Seafood gumbo was always a favorite for my family during the fall and winter holidays. No matter what other traditional fare was available, this New Orleans soup, with saltine crackers, always made its way to the table. When I was a kid growing up in Los Angeles, my grandfather bought […]

FOOD FOR THE SOUL: Salad

Outside the kitchen window was a large avocado tree with a swing attached that my grandfather built for all the grandchildren. One of the most amazing dishes that came from his kitchen was fried chicken — seasoned to perfection, crispy, and served with homemade potatoes cut into wedges and fried with the skin on. He […]

FOOD FOR THE SOUL – SWEET POTATO SOUP

Sweet potatoes are such a versatile starch and a regular on many folks’ table year-round. Growing up, we ate sweet potatoes candied, whipped and as a pie with vanilla ice cream. I love turning the sweet potato into a smooth, hearty dinner soup — especially during the cold winter months. In this dinner recipe, it’s the turkey smoked collard greens that set it off. I use smoked turkey drumsticks or wings to season the greens. After puréeing the soup until smooth, I pour it into a bowl and spoon in a large portion of greens and turkey right in the middle. Chef’s tip: Use the cooking liquid from the greens to purée the soup.

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