Collard greens and caviar is the range in which we live life and love food. Here you will find a range of human interest stories about food and the culture of food we live in featuring home cooks to food enthusiasts, and culinary experts. And these stories will be accompanied by simple and tasty recipes designed to "hit you in your comfort zone.” There will be other food related features from time to time not to mention recipes from “moi,” because after all – I'm a journalist who stirs a few pots every now and then and writes about it. So dive in. Cook fearless. Eat well.
Move over Mr. Potato Head. There’s a tastier tuber taking over this town.
Sweet potatoes are back with a sizzle. Whether fried or flambé they are rustling russets and leaving them spinning on the cutting board.
These beautiful on the inside, rustic on the outside potatoes are hallowed to me. They were the very first food my mom feed me when I was 6 months old. Mom said she would wrap a sweet potato in alumni foil and bake it in the oven until it was soft. Then she said she would scoop out the center, mix it with a little Pet Evaporated Milk and that was my din din. She said I loved it. Continue reading →
It was a day we not only celebrated him, it was a day he took off from his perceived duties and loafed around the house after he got back from church.
Father’s Day is always around the NBA Championship and dad relished his uninterrupted time in front of the television on his special day. It was like his “man cave” time and we let him have his moment. Continue reading →
The blend of over 20 spices and ingredients makes it one of the most versatile spice and seasoning products I have ever used. As a foodie, it opened up endless possibilities in making ordinary and mundane food something special. Continue reading →
For me a little spice wasn’t an option. It was a lifeline.
After a diagnosis of high blood pressure a few years ago, instead of getting mad, I got motivated. I had to cut back on salt, but doggonit I refused cut back on favor. Standing in front of my pantry – a repository of every spice known to womankind – and guided by determination, I began blending a little bit of this and some of everything else and voila! Continue reading →