An­ces­tors.

Albuquerque Journal - Parade - - Front Page -

Richards, chef-owner of Richards’ South­ern Fried in At­lanta, grew up eat­ing this cat­fish ev­ery week. He shares the recipe—and his mom’s tech­nique for moist but­ter­milk-brined fish and per­fect crisp coating—in his new cook­book, Soul. You’ll want to add it your fam­ily’s lineup too.

TO THE CUI­SINE OF MY FAM­ILY AND

THESE ARE THE

OF MY PEO­PLE. THIS IS MY

ABOUT MY

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