Make the caraway-chile crisp:.

Carrying on legacy and tradition is often a heavy burden to bear, but nothing lightens the load like getting the dish right and the approval of your loved ones.. MAKE:.Alexander Smalls' Carolina Fish, Shrimp, and Okra Stew with Black Rice.

But that feeling extends beyond blood, because when you can make a good pan or dish of red rice, it's like an entire nation all on its own approves.It gives you a level of confidence and pride that only the designated macaroni and cheese or pie makers at any family function would understand.But it's also special, because it's not just a dish that ties us to our pasts, but also carries into our futures—being able to go to my homegirls and talking about our recipes and having younger family members ask to learn how to make it, realizing that by making it through years of trial and error, I've begun to root myself into the ways of elders and aunties and grannies before me.

I'm a new generation brought into the fold.Red rice is a gift you have to be touched with to make, and a blessing for your soul if you ever get to taste it.. You can't have Amethyst's recipe, but these are a few places she recommends trying it:.

Charleston, South Carolina.

Chanel's Gullah Cuisine.Here are a few things we assessed:.

We paid attention to how easy each decanter felt to pour a full 750 ml bottle of wine into and noted any features that complicated or simplified this first process.. Aeration:.Then, we tasted the wine at 15-minute intervals for a full hour and determined how (and if) the wine evolved with time.. Pouring:.

We also paid close attention to any drips or spillage with each tasting and selected decanters that made wine easy to pour in a steady, consistent stream..In addition to tasting and noting how the wine evolved (or not), we also assessed the ease of use and care.