Two-time James Beard nominee, chef Todd Richards recently came out with his first cookbook, Soul. Editor at large Andrew Knowlton talks with Todd about the importance of history in influencing his approach to food, including, of course, pimiento cheese. After that, we've got four recipes for updated takes on classic side dishes.

Get the recipes from this episode:

Romesco Pasta Salad with Basil and Parmesan

Charred Bean and Pea Salad

Spicy Kimchi Slaw

Wilted Greens in Tomato-Bacon Broth

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