The best of ESSENCE. magazine's food pages and African-American cuisine
For more than two decades, millions of men and women across the country have relied on ESSENCE magazine to cater to their taste for great food. Now, Jonell Nash, former food editor for ESSENCE, brings together in one definitive volume the best recipes, cooking tips, nutritional information, food folklore, and stunning color photographs from the food pages of the magazine.
Rooted in tradition, with bits of history and culture, ESSENCE BRINGS YOU GREAT COOKING culls more than 300 recipes that answer the needs of a new era of health-consciousness, hectic schedules, and renewed appreciation of African-American and home cooking. Included are classics such as Chicken and Dumplings, Baked Red Snapper, and Braised Cabbage, as welt as unique contemporary dishes such as Fruited Duck Salad and Orange-Blossom Grits. There are wonderful options for all kinds of diets with recipes that excite meat-eaters and vegetarians alike, from Creole Okra and Tomatoes and Ali's Vegetable Curry to Sweet Pepper and Crabmeat Quiche. This easy-to-follow book guides you through the preparation of a weekday meal as well as elegant recipes perfect for formal and informal entertaining.
"synopsis" may belong to another edition of this title.
Jonell Nash, food editor for Essence since 1983, was previously a test-kitchen home economist for Woman's Day. She was also associate food and home decorating editor for Co-Ed and Forecast, a trade magazine for home economics teachers. She lives in New York City.Excerpt. © Reprinted by permission. All rights reserved.:
Island Codfish and Peppers
Makes 8 servings
This codfish dish can be cooked ahead of time to ease same-day party preparation anxiety.
1 pound salted codfish, boneless and skin-less
1 tablespoon lemon juice
2 tablespoons vegetable oil
1/2 cup (l stick) butter or margarine
2 medium-size onions, peeled, sliced cross-wise into rings
1 large red bell pepper, seeded, cut into thin strips
1 large green bell pepper, seeded, cut into thin strips
2 medium-size tomatoes, cut into wedges
1/2 teaspoon ground black pepper
Break or cut fish into large chunks; place in large bowl with lemon juice and enough water to cover. Soak overnight, changing water at least twice (to help remove excess salt). Drain fish; discard water. In Dutch oven, cover fish with 1 quart water; simmer over medium heat 30 minutes. Transfer fish to colander; rinse fish with cold water. Flake into small pieces; set aside. In Dutch oven, heat oil and butter; add onions and bell peppers. Saute about 5 minutes. Stir in tomatoes and black pepper; cook 2 additional minutes. Add fish; gently stir to combine. Cover and cook about 10 minutes or until fish is heated through. If more sauce is desired, add small amount of water and stir until blended.
37 g protein
16 g fat
7 g carbohydrate
518 mg sodium
117 mg cholesterol
Roast Chicken with Garden Vegetables
Makes 6 servings
1 3-pound roasting chicken
1 tablespoon fresh parsley or 1 teaspoon dried parsley
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon ground sage
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
2 ribs celery, cut into large pieces
5 sprigs fresh parsley
1 tablespoon vegetable oil
3 white potatoes, peeled, halved
3 large carrots, scraped, cut into chunks
2 cups brussels sprouts, stems trimmed
2 cups baby pattypan squash
3/4 cup dry white wine
Remove giblets and neck from inside bird; rinse in cold water, wrap and refrigerate or freeze for later use. Remove any visible fat from cavity and folds of chicken. Rinse bird with cold running water; drain well and blot dry with paper towels. Mix chopped parsley, thyme, sage, salt (if desired), and pepper; rub mixture inside body cavity and over outside. If time permits, cover and refrigerate 12 hours or overnight. Heat oven to 325 F. Lift wings up toward neck, then fold them under back of bird to lock in place and balance. Tie drumsticks and tail together with string. Brush bird with oil. Place chicken, breast side up, on rack in open roasting pan or casserole dish. Place cooking thermometer in breast. Roast, uncovered, 1 hour: baste occasionally with pan drippings. Meanwhile, in 3-quart saucepan over high heat, bring potatoes and water to cover to boil. Reduce heat to medium-low, cover and simmer 10 minutes; drain well. Using bulb baster or long-handled spoon, remove all visible fat from roasting pan. Arrange potatoes, carrots, sprouts, and squash around chicken; pour wine over vegetables and bird. Roast, basting occasionally, 40 to 60 additional minutes or until chicken is done, vegetables are tender and potatoes are browned. Poultry is done when thermometer inserted before cooking reads 180 to 185 F. To test manually, protect your hand with paper towel, then gently move chicken leg up and down; it will move freely when bird is done. Transfer chicken and vegetables to platter. Skim all visible fat from drippings, spoon remaining juices over chicken and vegetables.
36 g protein
19 g fat
30 g carbohydrate
499 mg sodium
106 mg cholesterol
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Book Description Harper Paperbacks, 2001. Paperback. Book Condition: New. Bookseller Inventory # P110060958138
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