These 9 Tanya Holland Recipes Represent a New Soul Food for the West

These light, crisp, nubbly-textured waffles, by themselves or with fried chicken, are a mainstay on the menu at Holland’s Brown Sugar Kitchen.

Whether you’re cooking over charcoal or gas, you want to infuse this brisket with smoke from wood chunks. “That’s what gives it the depth of flavor,” says Holland.

If you’re making that brisket, you need this hot sauce, too. Its sweetness complements the smoke of the meat, while a punch of horseradish stands up to it.

Holland typically puts cream and butter in her smoked sweet potatoes (often called yams), but to make them kosher, she uses coconut butter instead.

Meltingly tender, these mustard greens get a little snap from a drizzle of cider vinegar and a good quantity of spring onions.

Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. 

Haroseth recipes vary widely, depending on region; this one leans toward the Mediterranean, with its dates and warm spices.

Buy smaller shanks if you can find them (3 lbs. or so each); when crosscut, they make an ideal single serving size.

Pecans put a Southern spin on this classic Passover cake, which will rise as it bakes, then sink rather dramatically in the center. Don’t worry—just trim the top with a large serrated knife and save the pieces for snacks.