He had a smile that could light up a room.

Make the caraway-chile crisp:.Pulse shallots, garlic, and salt in a food processor until finely chopped, about 12 pulses.

Transfer to a wide pot, and add oil.Cook, whisking often, over medium-low until shallots and garlic turn golden brown and bubbles in oil become smaller, about 11 minutes.Turn off heat; add Aleppo pepper, sugar, cumin, caraway, coriander, Urfa biber, guajillo chile, and ají panca chile to pot, and stir to combine.

Let stand 10 minutes..Carefully transfer shallot-garlic mixture to a blender, and process until peppers and seeds are roughly the same size, about 15 seconds.

(Do not process too long, or you will lose the texture.)

Let cool in blender until mixture is room temperature, about 1 hour.. Make the cabbage marinade:.It's a very simple dish without a lot of added seasonings or ingredients, and also very complex and difficult to make.

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.