Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor.

February is Black History Month, a time to reflect on the contributions Black Americans have made and continue to make to this nation. While these contributions are too myriad to name, they include a ...

From homemade Kool-Aid to smoked turkey necks, Chef Omar Tate has made a career for himself pulling from jazz, hip-hop, and literature to create dishes that give snapshots of Black life in America.

Instructions: Rinse and pat the turkey dry. Remove giblets and neck if included. Rub the turkey inside and out with olive oil or melted butter. Combine the salt, pepper, smoked paprika, garlic powder, ...

Thinly sliced kale can be served as a salad. The acid in the vinaigrette dressing softens the leaves. Collards can be braised, boiled, steamed and eaten raw, or added to soups, stews and salads. Some ...

Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill Butterball® Electric Fryer with oil to the MAX line; heat to 375° F.

Slowly add 2 cups of the turkey broth to the gravy, whisking constantly. Let it come to a simmer and cook until it begins to ...

As Thanksgiving approaches, Mack from 3Be Meats joined us to talk turkey and ham for the holidays. “I brought a half ham in ...