Celebrated chef, James Beard Award-winning author, and culinary historian Michael W. Twitty released his latest cookbook this month — Recipes from the American South. To celebrate, we’re sharing three hearty, soulful recipes from the book, perfect for cozying up in the coming weeks: Michael’s chicken and dumplings, catfish stew, and red beans and rice. Dig in!
Chicken and Dumplings
This recipe calls for a whole chicken and homemade dumplings, but if you’ve never made chicken and dumplings at home … it’s SO much easier than you think. The hardest part is being patient while the chicken slow-simmers until it’s perfectly tender. Snag Michael’s recipe HERE.
Catfish Stew
Packed with chopped veggies, this tomato-based stew is satisfying but surprisingly light. Its hearty, comforting quality comes from two rich homemade seasoning blends, streaky bacon, and, of course, plenty of catfish. Learn to make it at home HERE.
Red Beans and Rice
“Prepared in the days when kitchens and laundries shared the same building, this was the set-it-and-forget-it dish of the antebellum work week,” says Michael. Inexpensive, easy to prepare, and undeniably comforting, red beans and rice is still a Southern favorite today. Get Michael’s recipe HERE.
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