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16 Black Chefs Changing Food in America | The New York Times

When Ashleigh Shanti, 29, journeyed across the country on a six-month sabbatical last year, she decided that her next step as a chef needed to fulfill a critical desire: cooking food that celebrated her heritage as a black woman from the South and rebuffed assumptions about what that food could be. For hummus, she replaced chickpeas with black-eyed peas, and instead of tahini, used fermented benne seeds, an African staple. Her cabbage pancake played on okonomiyaki, a traditional Japanese dish. Her buttermilk cornbread soup paid tribute to her grandmother, who would put leftover crumbs of cornbread into buttermilk and drink […]

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A local’s guide to Baltimore | The Washington Post

By Lisa Snowden-McCray + Photos by Andrew Mangum, The Washington Post eople from Baltimore can be cagey about the way outsiders see their city. That’s the kind of thing that happens when you live in close proximity to your more moneyed, fancier cousin, Washington, D.C., or when you’re faced with the real tragedy of crime (or just hounded about the fictional world of “The Wire”). But this city is much more than that. Baltimore is a place that has always drawn people from all over — look around and you’ll see important contributions from African Americans, Asian Americans, German Americans, […]

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23 Black Chefs You Should Know About | Shoppe Black

Shoppe Black , Shoppe Black the number of Black chefs is increasing, there’s still plenty of progress to be made in terms of representation in the culinary industry. We’d like to take a moment to shout out some chefs who are doing their thing nationally and internationally, paving the way for the next generation of culinary masters. Chef Loïc Dablé Chef Loïc Dablé ,owner of Cafe Dapper, has been called the creator of “Afrofusion” – an ingenious mix of African and Western flavors. Chef Nina Gross Chef Nina Gross has taken what she has learned along the years and added […]

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Meet the Bakers Who Are Changing Their Communities for the Better—One Slice at a Time | Food & Wine Pies are more than just dessert: They are an exercise in evenhandedness, meant by design to be sliced and shared with loved ones.

Pies are more than just dessert: They are an exercise in evenhandedness, meant by design to be sliced and shared with loved ones.

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A Loving Tribute to a True Southern Food Legend | Southern Living "Her cookbooks mentored me quietly, passionately. I am not certain which I relished more: her recipes for delicious country cooking or her storytelling."

“Her cookbooks mentored me quietly, passionately. I am not certain which I relished more: her recipes for delicious country cooking or her storytelling.”

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What Happens When Marcus Samuelsson Takes Harlem to London? | The New York Times Having already established restaurants in Bermuda and in Sweden, Mr. Samuelsson opened the eponymous Marcus late last year at MGM National Harbor, a casino in Maryland outside Washington, D.C., and anticipation is high for Marcus B & P set to open any day now in downtown Newark.

Having already established restaurants in Bermuda and in Sweden, Mr. Samuelsson opened the eponymous Marcus late last year at MGM National Harbor, a casino in Maryland outside Washington, D.C., and anticipation is high for Marcus B & P set to open any day now in downtown Newark.

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Marcus Samuelsson on Why He’s Finally Releasing a Red Rooster Cookbook and What Makes Harlem Great

Chef Marcus Samuelsson’s restaurant, Red Rooster, is a Harlem staple. Ranked as a favorite culinary destination of New Yorkers (see for yourself on Yelp with the restaurant’s diverse 5-star reviews) and Washingtonians—both famous (President Obama) and not so famous (this writer)—Red Rooster is pretty much a crowd favorite of diners across the United States.

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