Parade Magazine’s Community Table: Celebrate Kwanzaa with Senegalese Chicken Thighs with Red Palm and Coconut Rice by Pierre Thiam

Chicken Thighs with Red Palm and Coconut Rice from "Senegal: Modern Senegalese Recipes from the Source to the Bow"l by Pierre Thiam with Jennifer Sit
Chicken Thighs with Red Palm and Coconut Rice from “Senegal: Modern Senegalese Recipes from the Source to the Bowl” by Pierre Thiam with Jennifer Sit. Photo Credit: © Evan Sung.

I first learned of Kwanzaa after graduating from college, when a Nigerian-American friend invited me over to her family’s dinner to celebrate the occasion. Years later, I would celebrate Kwanzaa in my home and use it as an opportunity to explore cuisines from the African diaspora: Caribbean, South American and Southeast Asian while contemplating on one of the daily principles. This year, our Kwanzaa could be influenced by Senegal because of the beauty of Pierre Thiam’s cookbook, From Senegal: Modern Senegalese Recipes from the Source to the Bowl.

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Parade Magazine’s Community Table: Holiday Entertaining Made Easy with JeanMarie Brownson’s Chorizo and Seafood Stew

Jean Marie Brownson's Chorizo and Seafood Stew (Photo © Bill Hogan, courtesy of the Chicago Tribune and Agate Publishing.)
Jean Marie Brownson’s Chorizo and Seafood Stew (Photo © Bill Hogan, courtesy of the Chicago Tribune and Agate Publishing.)

Between all the exciting holiday parties is the option to entertain yourself at home. Open a bottle of wine. Read a book that has been collecting dust since it was gifted last year. And, make a fancy or simple dinner. The inspiration? JeanMarie Brownson’s Dinner at Home cookbook.

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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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