Communities come together for various reasons: a devastating event, to raise money and a call for change. My idea for KwanzaaCulinarians.com honestly started when learning about a popular food show host demonstrating a Kwanzaa cake. It’s obnoxiously funny and insulting at the same time. However, it inspired a question: Are there any Kwanzaa recipes? Kwanzaa is about supporting and celebrating the African Diaspora. Everyone of African descent has a recipe representing his or her country, culture, language, religion, community, tribe and family. And, we should celebrate and honor our diverse heritage, in a respectable tradition. Read more
Potato pancakes or latkes are traditionally from Eastern and Northern Europe or served during the Jewish holiday, Hanukkah. Often, they’re fried in oil. In this recipe, these latkes are baked. Sweet potatoes are added for a unique twist, and cumin adds a smokey flavor. Of course, a touch of crushed red pepper is an optional spice.
It was truly an eventful week leading to the busiest busy day of them all. Perhaps, I overextend myself, but who can decline an invitation to Green & Black’s Organic Chocolate and Wine tasting? However, on the day of the event, another important project was due at 6:00 p.m. sharp. The day was double-booked, but the project was completed and delivered at 5:45 p.m. The tasting started at 6:00 p.m. For a brief moment, I considered not showing up, but after a busy week, I knew this was a treat that should not be missed. Read more
Celeriac isn’t a pretty vegetable. Its pale tan, knobby texture never sees the light of day until it’s pulled from the earth. It’s the root of celery, a base ingredient in most recipes, especially for soups. As expected, the root has a celery taste, but it’s mild with a dense texture. Its flavor is a quaint surprise, especially when paired with other root vegetables.
When I think of caviar, I used to think of sushi. Those tiny, neon orange, glossy balls encasing sticky white rice are more of a visual decoration. At least, that’s what it seems, because they barely have a taste. When Janelle of CorkChronicles.com and I attended a Caviar and Champagne event during the NYC Wine and Food festival, my opinion about caviar started to change. Read more