Parade Magazine’s Community Table: A Globally-Inspired Southern Rice Pilaf and an Interview with Nicole Taylor of The Up South Cookbook

Nicole Taylor's The Southern Rice Pilaf from her "The Up South Cookbook"(Photo by ©Noah Fecks)

Nicole Taylor’s The Southern Rice Pilaf from her “The Up South Cookbook”(Photo by ©Noah Fecks)

Nicole Taylor’s The Up South Cookbook is a direct challenge to rethink the definition of Southern cuisine. As a proud southern belle in New York City, Taylor’s expanding knowledge of cultural food influences her to adapt traditional recipes. She also shares classic recipes seldom recognized outside their region, such as the Southern Rice Pilaf (see recipe below). Her recipes are globally diverse, but they’re undoubtedly Southern. In the following interview, Taylor discusses New Yorkers’ perception about Southern food and global influences.

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Well Wishes Needed

Cardamon Cake with Cashew Butter Frosting

August is our birthday month. It started off great. Jacinto remembered to wake up early the first Sunday of the month for us to attend church services, so we can stand together when the announcer ask for everyone born in August to stand up.

We dined at our favorite restaurant, The Cecil in Harlem. Danced to Lauren Hill and Lenny Kravtiz at AfroPunk Festival in the VIP section. Our birthdays are about two weeks apart, and when my birthday week occurred, it wasn’t a great start.

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Parade Magazine’s Community Table: A German Chocolate Cake Soulfully Revised for the Modern Cook by GrandBaby Cakes

Jocelyn Delk Adams German Chocolate Cake

Photo © Jocelyn Delk Adams

In the back of my mind, Jocelyn Delk Adams, author and founder of GrandBaby Cakes blog, is family. I’ve never personally talked with or met her, but we’ve communicated via email or social media on several occasions. Her messages are as sweet as her blog, which is full of comfort, down home, Southern desserts with a few savory dishes between the cake recipes.

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Got (a Question About Dairy) Milk?

Dairy Question Image

Did you read my story about the pros and cons of GMOs, which also features a recipe for a Strawberry Pecan Galette? The next story with features an interview with a dairy expert. Since traveling to California and Arkansas, I had the opportunity to learn about the science of food. The experience of visiting a dairy farm and talking to farmers were full of “ah-ha moments.” Part of the sponsorship agreement with is to do an interview based on any of the topics covered during the trips. Dairy Milk is my chosen topic.

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