Yes, I had my “luck in the new year” black-eyed peas Jan. 2. And? I had them, they were delicious and I feel lucky!
A very Happy New Year again to you and yours. I wish you all of the health, wealth and good food you can stand. Cheers!
A Shake Shack does not open without collaborating with local makers, artists and organizations. From the inside out, the new Harlem location is no exception.
I remember my first Shake Shack burger back in the day in Madison Square Park. So often passing it by as a tourist trap, one day I decided to stand in that line.
There is much to celebrate in Harlem this month.
The renowned and revered culinary establishment, The James Beard Foundation (@beardfoundation), recently had its first CBD-infused dinner and I was there for all of it!
December is here! (And where exactly did the year go?)
You know how I feel about my local restaurants, eateries and hot spots. I love their dedication to what they do, why they do it and how it contributes to our growing dynamic foodscape.
A very happy Thanksgiving to all of my readers today. I am thankful for you, your comments and emails and the opportunity to write about what I love on a weekly basis.
We are just two weeks away from Thanksgiving, which it is the perfect time to let our annual fool-proof turkey recipe help set the table for a fruitful holiday.
Less the weather, last week was an epic food week for me beginning always with cooking for my clients. It is so much fun doing what I love and knowing I am helping people to feed their families, big and ...
Whoa! The New York African Restaurant Week has already begun! We have until Oct. 21 to visit more than 20 restaurants providing a prix fixe menu plus cooking classes,
Harlem Park to Park continues to expand their annual Harlem Harvest Festival to great success. This year’s festival was no exception.
Last week I ventured out of Harlem to the NoMad district to get my literature, history and cocktail on.
I continue to celebrate my experience at Specialty Food Association Summer Fancy Food Show, mostly because of all the great products I am still enjoying, but also all of the food makers with whom I remain in contact.