Chicken Stew with Potatoes and Olives

Morocco’s sweet and savory fragrances of olives, tender meat, dried fruit and rich spices is swirling around American cuisine. As a North African country bordering the Mediterranean, it has for thousands of years imported Asian, European and Arabic flavors into its own rich culinary history. As an elegant and colorful cuisine, it’s a welcome addition to the forever expanding American palate. Caroline Hofberg’s cookbook, Morocco on a Plate, showcases various bread, vegetarian, meat and dessert recipes for curious minds who wish to explore Moroccan cuisine.

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Creamy Orange . Photo by © 2013 by Julie Morris
Creamy Orange. Photo by ©2013 by Julie Morris

For most people making smoothies, it’s throw in forgotten fruit at the bottom of a refrigerator into a blender with water, yogurt or milk. As time goes on, kale or spinach is added for more nutrients. Smoothies are healthy and fun drinks, and if you’re trying to break out of the banana, berry and/or spinach smoothie mix, Julie Morris’ “Superfood Smoothie,” will not only inspire better tasting smoothies, but it’s a chance to learn how to turn a smoothie into a nutritional powerhouse.  Read more

Bryant Terry’s Smashed Potatoes, Peas and Corn with Chile-Garlic Oil

A national leader for creating southern soul food with seasonal, farm-fresh ingredients, Bryant Terry uses farm fresh ingredients while honoring the cultural heritage of the African diaspora, encouraging individuals and families to buy whole foods to improve their physical and spiritual health. In the words of Alice Waters, “Bryant Terry knows that good food should be an everyday right and not a privilege.”

Terry is the author of two previously published cookbooks: The Inspired Vegan and Vegan Soul Kitchen. In his new cookbook, Afro-Vegan, he gives American southern soul food a fresh remix, with cultural influences from Africa and the Caribbean and a vegan spin. Terry introduces new flavors and provides musical soundtracks, inspiring books, and films connected to each recipe. Along the way, he traces the history of traditional southern recipes while providing relevant cultural information.

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Taking a Stroll Down Southern Lane: Buttermilk Biscuits

Buttermilk Biscuits

Could it be the magnolia trees that have recently unfurl its beauty? Perhaps its the exciting anticipation of the arrival of a “new” cookbook, The Taste of Country Cooking, originally published in 1976 by Edna Lewis. This play, Fences, by August Wilson brings nostalgic feelings for those Southern dishes. Remember those big breakfasts made in an instant from scratch? Those giant buttery biscuits. A trip down 95 South is in the plans. For old time sake, can we use a real map instead of MapQuest? Pack a picnic basket. Seal mason jars of pickled vegetables. Please hold the salt on the stinky and sweet cantaloupe. As the imagination runs wild with memories of running barefoot through fresh grass. And, a car whizzes by and a siren wails to wake up into a reality of the pavement to walk on toward hopeful progress. The memory of taste. Oh, the taste, can’t take that dream away. A dish of dreams shall come true strolling down southern lane. Read more

Edna Lewis, Chef and Cookbook Author
Edna Lewis, Chef and Cookbook Author

“…so yes this is a love poem of the highest order because the next best cook in the world, my grandmother being the best, just had a birthday and all the asparagus and wild greens and quail and tomatoes on the vines and little peas in spring and half runners in early summer and all the wonderful musty things that come from the ground said EDNA LEWIS is have a birthday and all of us who love all of you who love food wish her a happy birthday because we who are really smart know that chefs make the best lovers…………….especially when they serve it with oysters on the half shell.”

Read the whole poem: “The Only True Lovers are Chefs or Happy Birthday, Edna Lewis,” Love Poems by Nikki Giovanni