Recipes By Korsha Wilson
26 recipes found
Fungi
A staple on dinner tables in the Virgin Islands, this filling, earthy side dish goes well with fish or any stewed protein. In St. Thomas, you can find it accompanying tender stewed snapper or butter-braised conch, acting as a sponge for luscious sauces. Here, chef Julius Jackson, author of “My Modern Caribbean Kitchen” (Page Street Publishing, 2018) and native Virgin Islander, offers a simple, traditional version. This dish isn’t an exact science; some people like it so thick it stands up on its own, while others prefer it thinner, with runny lines of butter. Find which way works best for you by tasting and tweaking as needed. Chilled leftover fungi can be cut into squares and pan-fried in a bit of oil until golden, making a great base for scrambled or poached eggs with bacon on the side.
Gumbo Z’Herbes With Crab and Prawns
The chef Tanya Holland’s mother grew up in Shreveport, La., and made a version of gumbo that features lots of hearty greens, so Ms. Holland came up with this version for her newest cookbook, “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, 2022). It’s a blend of her mother’s recipe and a bit of inspiration from the famous Creole chef Leah Chase. Here, the sauce is a vibrant green thanks to a purée of spinach and kale, giving it an earthy lightness and California flavor that perfectly complements fresh seafood. If you can’t find Dungeness crab, use blue crab or Jonah crab in its place.