Supper at Richard's Place

Richard's Place may be in Queens, New York, but Chef Richard Jones' recipes are rooted in his Southern boyhood. Influenced by his deacon and restaurateur father and later inspired by the ethnic fusion of New York, Chef Jones' New Southern cooking incorporates a broad range of cooking styles, including soul food, Cajun and Creole Cuisine, and the refined delicacies of the Old South. From grilled black-eyed-pea patties to potato salad, Southern fried chicken to collard greens, pecan catfish to crabmeat dumplings, Chef Jones has created a collection of authentic Southern recipes--some familiar, others updated and reconsidered to reflect both New York's diverse influences and the country's dietary trends--that is sure to delight to anyone, anywhere, with a taste for soulful food.