Welcome to Harlem
by Veronica Chambers
Cumin, Coriander Seeds, and Pink Peppercorns: A Caribbean Childhood
by JJ Johnson
Grilled “Watermelon Garden” Salad with Lime Mango Dressing and Cornbread Croutons
Collard Green Salad with Coconut Dressing
Daikon Radish Salad with Crispy Shallots, Walnuts, and Asian Pear Dressing
Roasted Beet Salad with Apples, Figs, and Citrus Dressing
Delicata Squash Salad with Yuzu Buttermilk Dressing
Grilled Ahi Tuna with Noodle Salad and Yuzu Turmeric Dressing
Flavors upon Flavors upon Flavors
by JJ Johnson
Cinnamon-Scented Fried Guinea Hen
Grilled Chicken Thighs with Adobo Sauce
Dibi Short Ribs with Peanut Puree
Feijoada with Black Beans and Spicy Lamb Sausage
Chicken Liver Toast with Asian Pear and Bird’s-Eye Chile Jam
High Harlem and the Bamboo Inn
Roasted Market Fish: Whole Snapper
Salt-Crusted Salmon with Collard Green Salsa Verde
Spicy Prawns in Piri Piri Sauce
Curry-Crusted Cod with Hominy Stew
Crispy Soft-Shell Crab with Avocado
The Afro-Asian Flavor Profile: Where the Africa Diaspora Meets the Silk Road
by Alexander Smalls
King Mushrooms with Harissa Vinaigrette, Roasted Carrots, Carrot Curry Puree, and Cipollini Onions
Tofu Gnocchi with Black Garlic Crema and Scallions
Black Bottom Bean Cake with Papaya Salsa
Udon Noodles with Edamame and West African Peanut Sauce
Spiked Rosemary Macaroni and Cheese Pie with Caramelized Shallots
Roti with Black-Eyed Pea Hummus, Eggplant Puree, and Carrot Curry Puree
Jollof Rice and Beans with Tomato Sauce
Roasted Japanese Eggplant with Pecan Bread Crumbs
Roasted Cipollini Onions in Coconut Yassa
Apple Cider-Glazed Brussels Sprouts
Poached Pears in an African Nectar Tea Broth
Red Hot Sauce, Yellow Hot Sauce
by JJ Johnson
Bourbon Apricot Dried Fruit Compote
Welcome to Harlem: A Jumping Cultural Conversation
with Alexander, JJ, & Veronica