'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.    ------------------------------------------   SUBSCRIBE: https://bit.ly/2MrEFxh  INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng  About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).' 

Tags: how to , kitchen , Cooking , Recipe , Recipes , how-to , new york times , soul food , the Bronx , Cooks , NYT , macaroni and cheese , catfish , fish fry , collard greens , nytimes , new york times cooking , nyt cooking , banana pudding , millie peartree , caramelized banana pudding

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