Unsweetened cocoa powder can transform savory dishes. Its luxurious richness adds depth to proteins, like the catfish in this recipe from Nicole A. Taylor, featured in Bryant Terry’s book Black Food.

The beauty of fish cakes is that the recipe offers a tasty way to use leftover or less desirable fish. These are made with catfish fillets from the freezer. (Photo by G. Andrew Boyd, NOLA.com | The ...