These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony’s stewed chicken and dumplings from the magazine’s first food editor, Freda DeKnight This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet The dish tastes just the same and reflects Ms
Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century One was her rose petal pudding, which was beloved by Ebony staffers and readers alike Although its origin story is unclear, it’s likely that Ms