Todd Richards

Todd Richards spices up his family recipe for this Southern favorite (often enjoyed on New Year's Day) with harissa for extra heat. Richards makes the traditional ham hock is optional so that vegetarians can enjoy the dish as well, and adds smoked paprika and cumin to deliver a similar savory depth. Turnips become soft and tender after a quick braise, adding body to the dish.
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Collard Greens Ramen
Rating: Unrated
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Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka-mein he had as a child, Richards’ soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl. You can find it at Asian groceries, Whole Foods, and amazon.com. As Richards puts it, each ham-hock-enriched, noodle-laced bowl is a hearty thank you to his past—with a strong Southern accent.
Strawberry-Rum Coolers
Rating: Unrated
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The joyful laughter that comes from sitting around the BBQ pit, under the sun, wiping your brow, sipping a refreshing drink is all about the love of food, family and friends, and reverence for the cook. It’s hard not to be dutiful to the person cooking for you, “Is there anything you need?” When I’m the one wearing the cook’s hat, I want something cold, boozy, and delicious. And delicious is what this drink is. It’s the kind of drink that upon first sip seems to stop the sun’s rays in their tracks and makes the breeze feel somehow cooler. That’s called refreshment. Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
My mother made catfish on Fridays as part of her weekly rotation of dishes. I was always amazed by the crispiness of her fish. She let it sit in cornmeal for about 5 minutes—a technique I use today. Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.