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Welcome 5772! Happy Rosh Hoshanah
So Ya’ll Know I’m Jewish right? No really, I’m Jewish…. You may remember this article from last year’s Washington Post about cooking with my friends/family the Jaffe’s of North Potomac, Maryland:...
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In Case You Missed It: Louisiana Eats With Poppy Tooker
I had the wonderful opportunity to be interviewed by New Orleans food maven, Poppy Tooker on her nationally recognized NPR program, Louisiana Eats. I talk about my background in Judaism and how that...
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Simple and Cheap: Collard and Fish Pepper Spaghetti
In The Garden The ingredients are classic to a lot of cuisines, but leafy greens, hot pepper, sesame and peanuts are African Diaspora favorites. This is a great recipe for Kwanzaa or any time! The...
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Interesting Recipe of the Week: Rufus Estes Fried Chicken, Squash Flower...
“FRIED CHICKEN—Cut up two chickens. Put a quarter of a pound of butter, mixed with a spoonful of flour, into a saucepan with pepper, salt, little vinegar, parsley, green onions, carrots and turnips,...
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Get It While You Can: Collard Flower Vinegar
So right now I’m at a food studies workshop at Indiana University/Bloomington, hanging out with a lot of the great food studies academics of our time, and on my first scholar in residence visit!...
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How to Make Kush, the Original Cornbread Stuffing | MUNCHIES
https://munchies.vice.com/recipes/cornbread-kush Follow this link for a recipe for kush, an irreplaceable African American contribution to Thanksgiving.
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