Joe Kindred

Potlikker, as it’s called in the South, is the savory, starchy liquid left over after cooking beans or greens. Here, chef Joe Kindred whisks the über-flavorful liquid into a vinaigrette, but you can also use it in soups and pasta sauces, or thicken it with butter and drizzle over fish. Slideshow: More Bean Salad Recipes 
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Chef Joe Kindred of Kindred restaurant in Davidson, North Carolina, lets watermelon sit in a savory marinade for 30 minutes to draw out the juices from the fruit and intensify its flavor. Slideshow: More Watermelon Recipes