Provençal-Inspired Roast Chicken with Sweet Potatoes

Provincial-Inspired Roast Chicken

Lavender isn’t traditionally an African ingredient (at far as I know). The best is grown in France, where it’s mixed in an Herbs de Provence blend of thyme, savory, rosemary and other herbs. It also nicely pairs with sweet potatoes, a starchy root vegetable, in which African slaves who were brought to the Americans, found to be similar to their native yams. Serve this dish with Broccoli and Freekeh Pilaf or Brazilian/Stir-Fry Style Collard Greens.

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Cornbread Chili Pot Pie with Oregano Corn

Cornbread Chili Pot Pie with Oregano Corn

A season or two ago, Cornbread Chili Pot Pie was made with Oregano Corn as a side dish. Every time I tried to schedule it for publication, another recipe with an immediate seasonal ingredient became a priority. Slowly, it became a forgotten recipe, but it’s a lovely dish. When late autumn arrived, I looked at the recipe, and scheduled it for Superbowl season. Such a hearty recipe is better for extremely cold weather. How was I to know about this year’s unusually mild winter season? Read more

Arroz con Pollo served with a Green Salad

Arroz con Pollo served with a Green Salad

Arroz con Pollo with a Green Salad
Arroz con Pollo with a Green Salad

Next to Southern dishes, Mexican cuisine is my other comfort food. When my boyfriend and I started dating, I mentioned to him I wanted Spanish food. Instead, we ate at a Puerto Rican restaurant, New York City style. I was a bit confused, because I wanted enchiladas, tacos or a dish made with corn tortillas topped with a mole sauce. It doesn’t take long to realize, his other comfort food are Dominican or Puerto Rican cuisine. When he says, “Baby, I’m bringing home Spanish food. Did you want a plate?” Now I know what to expect.
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