Latest Posts

  • Mushroom rice—stuffed cabbage

    The mushroom rice in this recipe is inspired by djon-djon, a classic Haitian rice dish made with a rare black mushroom found in the mountainous region of northern Haiti. I serve the rolls with sauce piquant, a classic Creole sauce, and onion-thyme cream to tone down the heat and uplift the overall dish. Ingredients sauce […]

  • Sautéed cabbage and roasted potatoes

    The initial inspiration for this recipe was atakilt, a hearty Ethiopian dish of slow-cooked potatoes, cabbage, and carrots. Here I roast cubes of potatoes until just crisp so they remain firm and hold up while being sautéed with the cabbage. Rather than adding cut carrots to the mix, I smear a carrot puree onto the […]

  • Memphis coleslaw

    I can get down with vinaigrette-coated slaws, but this creamy version speaks to my soul. It evokes some of my fondest childhood memories and goes perfectly on my Cornmeal-Fried Oyster Mushroom Po’Boy . This is the coleslaw that I grew up eating. It is the coleslaw that my dad made most “fish fry” Fridays at […]

  • Pikliz

    A few years back at one of MoAD’s galas, the museum auctioned off a private dinner curated by me. To make the meal, I hired my buddy Isaiah Martinez—a super-talented Afro-Caribbean chef now working in Eugene, Oregon. I had my friend Jaynelle—owner of Pietisserie—make pies for dessert, and I brought on the homie DJ Max […]