Edna Lewis trained Peacock’s palate to detect the metallic undertones that commercial baking powders can impart, and he's never looked back.

This shrimp’s gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning.

Think of the best sweet-potato pie you’ve ever eaten and then take away the crust so you can revel solely in its silky goodness.

Homemade mayonnaise has a silkiness, an elegance, that you won’t find in any commercial preparation.

The cliché, in this case, turns out to be true: Biscuits benefit from TLC.

“Grits love salt,” says Peacock, and his creamy-white grits demonstrate that it’s not saltiness he’s after, just perfectly balanced seasoning.

This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day.

You'll return again and again to this recipe since it can be assembled in advance and delivers serious flavor.

They were a startling couple. But even today, nearly two years after Edna Lewis's death, Scott Peacock says that she still makes him the man—and the chef—that he is....

Surrounded by mementos of a richly lived life, unassuming culinary powerhouse Edna Lewis talks to Chang-Rae Lee about political activism, running a restaurant, and strawberry shortcake....