“…We’ve created our own culinary universe…This is a universe where Aunt Jemima takes off her kerchief and sits down at the table, where Uncle Ben bows his head and blessed the food, and Rastus, the Cream of Wheat man, tells tall tales over a “taste” of whiskey. It’s the warmth of the kitchen tempered by the formality of the dining room and the love of a family that extends over generations and across bloodlines.”
Dr. Jessica B. Harris, The Welcome Table
Edna Lewis’ Smothered Rabbit
Known as “the Grande Dame of Southern Cooking,” Edna Lewis was a renowned American chef, teacher, and author. She is widely regarded as the person to put Southern cooking on the map in the 20th century, championing the use of fresh, in season ingredients. This classic recipe is from the book written by Miss Edna – The Taste of Country Cooking (1976).
Leah Chase’s Gumbo Z’Herbes
Known as the “Queen of Creole Cuisine”, Leah Chase was an American chef, author, television personality, and owner of the restaurant Dooky Chase in New Orleans, LA. Every year on Holy Thursday, (the Thursday before Easter), Chef Leah would cook up to 100 gallons of her Gumbo Z’Herbes which is made with nine different types of greens.
Mama Dip’s Rum Cake
Mildred Cotton Council aka Mama Dip was an American restaurateur and cookbook author. She was the founder and owner of Mama Dip’s restaurant, a traditional Southern country cooking restaurant in Chapel Hill, NC.
Recipes from B. Smith Cooks Southern Style
Barbara Elaine Smith, professionally known as B. Smith, was an American restaurateur, model, author, businesswoman, and television host. She authored three books focused on recipes and presentation. Check out two recipes from her third book, B. Smith Cooks Southern Style (2009).
Sorghum-Brined Chicken Roasted in Cabbage Leaves
Acclaimed culinary historian, author and “Afroculinaria” blogger Michael Twitty launched Colonial Williamsburg’s new Revolutionaries in Residence program in 2017. He was interviewed on PBS Newshour where he shared the history of Sorghum-Brined Chicken.
Black Eyed Peas Soup
Michael Twitty shares his personal journey and research on black-eyed peas. (Note: After clicking this recipe, scroll to the bottom of the page to see the recipe.)
African American Chefs Hall of Fame Recipes
The African American Chefs Hall of Fame is a recognition program that celebrates the living history of African American chefs and highlights those individuals whose extraordinary contributions have made American Cuisine, and use, possible.
Join Dr. Jessica B. Harris, an American culinary historian, college professor, cookbook author and journalist, as she shares the recipe for Chicken Yassa, a dish from the southern part of Senegal in West Africa.
Carla Hall Recipes
Carla Hall is an American chef, television personality and former model. She provides a contemporary spin on traditional recipes.
Marcus Samuelsson Recipes
Marcus Samuelsson is an Ethiopian-born Swedish-American celebrity chef, restaurateur and television personality. He is the head chef of Red Rooster in Harlem, New York. His recipes are a combination of European, African, and Southern American traditions.