About Jessica B. Harris

Jessica B. Harris

Jessica B. Harris is an award-winning journalist and culinary historian who has written extensively about African culture in the Americas. Her work has been featured in Food & Wine and The New Yorker, among other publications, and she was recently inducted into the James Beard Foundation’s prestigious Who’s Who of Food and Beverage in America. She also holds a Ph.D. from New York University and is an English professor at Queens College, CUNY. Harris is the author of a dozen cookbooks documenting the foods and foodways of the African Diaspora, including The Welcome Table and High on the Hog.

Stuffed Quahogs

For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

  • Quick Glance
  • 50 M
  • 1 H, 20 M
  • 0

Corn Relish

Corn relish can take on all manner of guises. This one gets gussied up with onions, bell peppers, cider vinegar, sugar, and celery seed.

  • Quick Glance
  • 25 M
  • 45 M
  • 0

Orange and Radish Salad

A simple, surprising indication of just how lovely and intriguing the entire repertoire of traditional Moroccan salads can be.

  • Quick Glance
  • 15 M
  • 45 M
  • 0

Braised Celery Root

Celery root, or celeriac, is a relative of the familiar green celery stalks in the supermarket. Braise this root vegetable for a new Fall flavor.

  • Quick Glance
  • 35 M
  • 1 H, 30 M
  • 0
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