Kwanzaa Culinarians 2014: Cacao Benne Cookies

Cacao Benne Cookies

Make a pot of tea or coffee, light a candle, grab a comfortable seat, and plate a few cacao benne (pronounced benny) cookies. How was your year? Since the time I’ve learned 14 isn’t my favorite number, I’ve cautiously waited for the year of 2014. It’s a painfully honest number. And, when the clock turned 2014 in the midnight hour on January first, I said a silent prayer. God help us. And, as I’ve imaged, this year is a roller coaster of emotions. Russia. Israeli-Palestinian conflict. Ebola in West Africa. Mike Brown and other victims of the police. Family members passing. By the time summer arrived, my stomach was jumping to the tune of “War” sung by The Temptations. Since the beginning of human relationships, I’m sure there’s a country or region involved in war somewhere around the globe. Perhaps, due to my sensitivity to 14, this year’s wars and conflicts deeply troubled me. It’s 2014 communicating, “War… What is it good for?… absolutely nothing…”

Read more

FlanboyantEats.com’s Hispanic Heritage Month Series: Ecuadorian-Inspired Chicken Stew with Cilantro and Green Pea Rice

Ecuadorian-Inspired Chicken Stew

African-American Southern dishes are my soul and Latin-American cuisine is my heart. I grew up with the guacamole, tortilla chips, salt-rimmed margaritas, rice and beans, refried beans, tacos, tamales and more. However, as I learn more about authentic Latin-American food, my excitement is similar to a kid discovering an adult menu of larger and more flavorful dishes and ingredients.

When Bren of FlanboyantEats.com invited me to share a recipe representing a Latin-American country in her annual Hispanic Heritage Month series, I was cautious. Demonstrating another culture’s gastronomic pleasures—especially when I love Latin-american cuisine—is intimidating. Since there was leftover hominy corn from another recipe, I chose Ecuador because of its pozole stews. Learning more about Ecuadorian cuisine, achiote paste aroused my curiosity.

Read more

The Modern Travelers’ Green Zine’s Philly-Inspired Root Beer & Pretzel Float

Philly Root Beer & Pretzel Float by Nicole Taylor

Looking to escape your corner of the world, for a historic city whose bells toll the sound of freedom? Philadelphia is not just famous for the Liberty Bell and being America’s first capital. It’s also an historic culinary bastion for African-American chefs becoming successful entrepreneurs. After all, Philly is where George Washington’s favorite slave, Hercules, escaped as Washington was preparing to return to Mt. Vernon. And, despite Washington’s best efforts to recapture him, the city of Brotherly Love never returned Hercules.
Read more

Fall in Love with Pineapple Pizza

Pineapple and Duck Prosciutto Pizza

A whole pineapple was thoughtlessly purchased without a clue of what to do with it. Although, it’s a bit complicated to chop up, it’s a juicy snack or a nice garnish for a rum drink. Chunks of it always sweeten a mean, green stir-fry. When it’s pureed, it sweetens most dessert (try it in Hummingbird Cake with Mascarpone Frosting). After some thought, I decided to challenge myself by making a savory pineapple pizza.

Read more

Never Forget these Pecan Bars

Pecan Bars

Potato Chips, fruity and hard candies, twirly sugar sticks, chewy caramels, salty pretzels and raw nuts were not my childhood friends. Among the most offending taste were raw nuts. The taste of peanuts are what I image wood to taste like, but I love peanut butter. And, I will never understand people’s obsession with salted sunflower seeds as they spit speckled shells onto subway train floors. Then there’s the pecans. They’re a different nut.

Read more