Cookout-Ready Cheesy Jalapeno CornbreadBy Eden HagosMemorial Day is the official start to summer in the US and that means it's cookout season! If you know, you know that cookouts are all about the side dishes, so if you're in charge of bringing one, you have to come correct. Luckily for you, this cheesy jalapeno cornbread is so good and so easy, so don't worry if this year you're asked to bring a side dish. Everyone will want a slice of this cornbread! For extra flavour, use Tillamook medium cheese and drizzle honey over the cornbread while it's still warm.
Seriously Good Vegan Fried ChickenBy Eden HagosThis vegan fried "chicken" is so good, I don't know if I'll ever go back to regular fried chicken. No joke. The key to the juiciness of these tenders are the oyster mushrooms - make sure that you're using that specific type to get the familiar crunch and bite that usually comes with fried chicken. You can mix up the spices of the batter however you want, but don't forget the pickle juice! It adds the tang and moisture that make this recipe so irresistible.
Coconut CheesecakeBy Briana RiddockThe first time I made a cheesecake was when I was in culinary school. We had to create a dessert for someone we care about and I knew my sister loved cheesecakes, so I made her one. After that, I started putting cheesecakes on my dinner party menus and making them for friends, so they're pretty much my staple dessert. My background is Jamaican, so I'm adding some coconut flavoring and coconut flakes to this classic cheesecake recipe to give a different taste to something very very familiar.
Creamy Raw Vegan CheesecakeBy Eden HagosI have a huge sweet tooth and am always experimenting in the kitchen to remix my favourite desserts. I made this raw vegan cheesecake for the first time for Earth Day and honestly, I was surprised at how good it is! The crust is made with walnuts and dates and the filling gets its richness from coconut cream. The best part about this recipe is that the flavour of the filling is completely customizable! Next time I'll add some coconut extract or some ribbons of mango curd to really kick it up a notch. Try it this weekend!
Upside-down Peach CobblerBy Eden HagosPeach cobbler is one of my all-time favourite desserts! It's fruity, sweet, and that spiced, golden crust gets me every time. This recipe is unique because the peach filling is poured on top of the batter which then bakes up to cover the peaches and bring the whole dessert together. If you can get your hands on Tillamook ice cream, I strongly recommend you enjoy a slice of this cobbler with a scoop of their Vanilla Bean or Peaches & Cream flavour. It's SO good.
Sweet Potato CornbreadBy Eden HagosCornbread is one of my favourite side dishes to bring to a family gathering or potluck. This delicious version is taken up a notch with the addition of sweet potato and spices. My favourite way to enjoy this decadent cornbread is with a glass of hot spiced Ethiopian tea before I dig into the main course. Try it and let me know what you think!
Chef Anthony Thomas’ DC Mumbo SauceBy BLACK FOODIEA staple condiment in Washington, DC, Mumbo sauce is a bright orange sauce that's famous for its sweet, spicy, and savoury flavour. It's extremely versatile and used on everything from chicken wings to fried rice. This is my take on the classic recipe. I love it poured over chicken tenders and fries. Try it tonight - you won't regret it.
Guinness Glazed-RibsBy BLACK FOODIEThese short ribs are braised with Guinness and then covered in a sticky-sweet Guinness-based BBQ sauce that leaves your taste buds tingling. Don't forget to top these ribs with pickled red onions and habaneros for an extra punch of tangy spice.
Kirbee’s Sweet Potato & Cream WaffleBy BLACK FOODIEFor the Sweet Potato edition of the BLACK FOODIE Battle, Kirbee whipped up a Sweet Potato Waffle that tastes just as amazing as it looks. Try her winning recipe for brunch this week!
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