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
This warming dish remains a constant in African American cuisine Comforting and indulgent, it follows a formula that was familiar to Ebony’s audience Published in 1962, the original recipe from the food editor Freda DeKnight called for a 4 1/2- to 5-pound stewing hen which, she wrote, could take 2 to 3 1/2 hours to cook “depending on the age and quality of the bird.” Today, smaller, fresh young chickens are readily available in most supermarkets, so the meat becomes tender much more quickly, making it easier to dig into this one-bowl meal even faster.
Though there are many versions of king cake the pastry eaten from Twelfth Night through Mardi Gras many New Orleanians trace their best memories back to their local bakery Such is the case for the Creole chef and New Orleans native Dominick Lee His recipe was inspired by childhood memories of king cakes with apple filling served in the city’s Gentilly neighborhood
For many African Americans, seafood gumbo is an essential part of New Year’s celebrations This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family’s southern roots Mr