About 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. @drjessicabharris

Red plate of six stuffed quahogs clams stuffed with breadcrumbs, chopped clams, parsley, Old Bay Seasoning

Stuffed Quahogs

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