Gluten Free

When I was in Trinidad, Winnie Lee Lum showed me how to make this superb dish, which beautifully demonstrates the convergence of Chinese and Trinidadian cooking traditions. Of course, the taste was extraordinary because Lee Lum only cooks with fresh local shrimp that her husband, Tony, purchases for her. Before cooking, she rinses the shrimp in lime juice, a Trinidadian cooking practice said to remove the "fishy" taste. She prefers the Chinese custom of cooking the shrimp in the shell to protect the shrimp's succulence and flavor. Rather than rice wine, Lee Lum insists on using dark Jamaican-style rum; according to her, white rum is too harsh for cooking. This is one of the easiest dishes to stir-fry, and it is guaranteed to satisfy.

Iceburg and watercress get stir-fried with just a little bit of flavorful sausage in this lightning-fast weeknight dinner.

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.

Skip the bacon if you like and substitute 2 tablespoons melted butter instead.

The foundation of this elegant soup? Peanut butter. Make your own by grinding dry-roasted peanuts in a food processor while you roast the garlic. You can use any mild-flavored honey to sweeten the whipped cream garnish, or go Southern with a spoonful of tupelo honey.

Chef Kevin Roberts transforms humble cauliflower into a dead ringer for shrimp cocktail with a brief poach in cleverly seasoned water and a dunk in cocktail sauce. "It's something my mom used to make for us," he explains. "As kids, we went to the lake a lot, and she would throw this down as a snack. It's also a great party option for vegetarians and people with shellfish allergies."

Pickled red onion adds crunch and punch. Serve with crudités.

Transform sweet potatoes into caramelized beauties by cooking them with rice wine and honey. Serve them alongside roast duck or pork chops.

Southern cooks use their chile-infused vinegar to add a tart, floral kick to dishes like chicken or greens. You can also use it to wake up salad dressings. Customize it by adding bourbon or fruit liqueur and using your favorite chiles.

A little of this Chinese-style spiced salt goes a long way. Serve it in small bowls for dipping, or sprinkle it over fried chicken.

Serve this simple compote with yogurt for breakfast, or spoon it over ice cream for dessert.

You'll need to start these pickles a day ahead, so plan accordingly.

Try sorghum syrup in place of honey to make these simple glazed carrots. Lee's preferred brand is Kentucky Pure Cane Sweet Sorghum, available at bourbonbarrelfoods.com.

Black-eyed peas are said to bring luck in the new year, but you're going to want to eat this dressed-up version of the Southern classic for more than just luck.

This dish flips conventional Southern cookery on its head. Rather than cooking greens nito submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.

Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.

A colorful array of garnishes offer a fresh contrast to this bold, smoky chicken soup from Nashville's Mas Tacos Por Favor.

Chopped walnuts nicely complement the rich walnut oil in the dressing.

Tie 3 rosemary sprigs together with kitchen twine and use as a brush to slather this fragrant honey over everything from biscuits to chicken.

A bit of salty country ham goes a long way in this quick greens sauté.