Recipe Reconstruction: Collard Green Melt

The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt


African Peanut Soup

I think my mother introduced me to the African Peanut Soup at the Brushmark Restaurant at the Memphis Brooks Museum of Art. Since my first exposure to peanut soup, I’ve tried many variations which include yams or sweet potatoes. The soup shares a history with the slave trade here in North America making it a notable contribution of African American cuisine. While I enjoy versions … Continue reading African Peanut Soup

Grandma Favazza’s Sugo

I can’t claim rights to this Italian gravy recipe inherited through Paul’s family. I never met his Grandmother Mary Favazza, but her cooking heritage lives on. I made a few adjustments to the recipe. She was fond of Contadina crushed tomatoes, but I prefer the added flavor of fire-roasted tomatoes. Ingredients: 3 tbsp olive oil (1 + 2, divided) 1 Onion, chopped fine 1 Carrot, chopped fine 4 … Continue reading Grandma Favazza’s Sugo