Jubilee by Toni Tipton-Martin Brown Sugar Kitchen by Tanya Holland Son of a Southern Chef by Lazarus Lynch Black Girl Baking by Jerrelle Guy Grandbaby Cakes by Jocelyn Delk Adams The Dooky Chase Cookbook by Leah Chase Black Food by Bryant Terry Princess Pamela’s Soul Food Cookbook by Pamela Strobel (a favorite) The Taste of…
Read More Cookbooks By Black Chefs And AuthorsNote: read through the entire recipe before you start. Measure all of your ingredients and lay them out. Have your liquids, including eggs, at room temperature. You can use a stand mixer (my preference), hand mixer, food processor, or a potato masher, depending on how patient you are and how strong your arms are. Don’t…
Read More Sweet Potato TartMolly Allen To make these viral blueberry cookies, I started with a recipe from Justine Snacks. This cookie recipe uses blueberries as the star, replacing the egg. They’re fluffy with the slightest crunch and great flavor—and you’d never know they’re vegan. Just be sure to use vegan butter, sugar, and white chocolate morsels! (You can also use…
Read More Famous Blueberry CookiesEasy to assemble Vegetarian Enchiladas For One! Seasoned vegetables and black beans are sandwiched between corn tortillas and cheese. The ingredients are layered, casserole style in a small baking dish. Topped with salsa and cheese, this wonderful single-serving meal can be ready in under 30 minutes. Prep Time: 10 mins Cook Time: 15 mins Calories: 462kcal Author: Joanie Zisk…
Read More Vegetarian Enchiladas For OneSimple Mojito Ingredients 5 mint leaves, more for garnish 2 ounces white rum 1 ounce fresh lime juice ½ ounce simple syrup Ice Club soda or sparkling water Lime slices or sugar cane, for garnish Instructions Lightly muddle the mint in the bottom of a cocktail shaker until aromatic. Add the rum, lime juice, simple syrup, a handful of ice, and shake. Strain into…
Read More MojitosIngredients 2 1/4 cups (280g) all-purpose flour (spoon & leveled if not weighed) 1 teaspoon (6g) baking soda 1 1/2 teaspoons (11g) cornstarch 1/2 (3g) teaspoon salt 3/4 cup (1.5 sticks or 170g) unsalted butter, browned & cooled 5 minutes* 3/4 cup (150g) packed dark brown sugar 3/4 cup (150g) granulated sugar 1 large egg + 1 egg yolk, at room temperature 2 teaspoons pure vanilla extract or vanilla paste 2 cups (360g) blend of…
Read More Best Chocolate Chip CookiesSift together 2 cups flour, 1 cup sugar, 2 heaping teaspoons baking powder, a tiny pinch of salt, and 2 tiny pinches of baking soda. Set aside. In a microwave-safe bowl or measuring cup, melt 1 stick of unsalted butter. Add 1 cup of milk, 1 large or extra-large egg, and 1 teaspoon vanilla paste…
Read More Today’s Blueberry MuffinsIngredients 3/4 cup water 2/3 cup white wine or cider vinegar 2 teaspoons sugar 1 teaspoon kosher salt 1 medium red onion, thinly sliced pickling spice or black peppercorns Directions 1. In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar;…
Read More Pickled Red Onionsby Christian Dashiell 5.23.2022 Ingredients: 1 large red bell pepper 2 tablespoons canola oil 2½ teaspoons Diamond Crystal kosher salt 1¼ teaspoons freshly ground black pepper 1 bunch baby carrots, tops trimmed (real baby carrots, not the carrot scraps typically sold as baby carrots) 1 medium yellow squash, quartered lengthwise and then halved crosswise 1…
Read More Rodney Scott’s Grilled Vegetable SaladIn Ethiopia, the Spices Make the Meal At community mills in Addis Ababa, whole spices are hauled to community mills by the sackful. Blends differ by the household, but the resulting berbere forms the basis of countless Ethiopian stews, including a dish called zilzil tibs. Our quicker version, Ethiopian-Style Sautéed Beef, Onion and Chilies, generously coats…
Read More Spices Make the Meal