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Making Southern Soul Food With Chef Millie Peartree | NYT Cooking

Get the Caramelized Banana Pudding recipe: https://nyti.ms/2wOxVWq
Make Millie’s Southern Macaroni and Cheese: https://nyti.ms/2TlS3qA

The Bronx-born chef Millie Peartree is making collard greens, fried catfish and banana pudding — all while sharing stories of her restaurant closure, her time in the South and what it means to cook soul food.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

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