- Print Length: 224 Pages
- Publisher: Smithsonian Books
- Publication Date: October 23, 2018
- Language: English
- ISBN-10: 1588346404
- ISBN-13: 978-1588346407
- File Format: EPUB
The Scurlock family celebrating a birthday, 1915.
© 2018 by Smithsonian Institution. Recipes © 2018 by Smithsonian Institution and Restaurant Associates. Food photography © 2018 by Scott Suchman, Smithsonian Institution, and Restaurant Associates. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or information storage or retrieval system, without permission in writing from the publishers.
This book may be purchased for educational, business, or sales promotional use.
For information, please write: Special Markets Department, Smithsonian Books, P.O. Box 37012, MRC 513, Washington, DC 20013.
Headnotes and sidebars by Jessica B. Harris. Café menu development and recipes by Supervising Chef Albert G. Lukas (unless otherwise noted). Culinary Cousins recipes by Executive Chef Jerome Grant. Designed by Gary Tooth / Empire Design Studio. Food photography by Scott Suchman, with propping by Kristi Hunter. Food styling by Lisa Cherkasky, with assistance from Carolyn Robb. Objects and historical photographs from collections of the National Museum of African American History and Culture. Edited by Sharon Silva. Recipes edited by Merideth Tennant and Susan Stuck.
National Museum of African American History and Culture Director: Lonnie G. Bunch III. Cookbook Development Team: Kinshasha Holman Conwill, Jacquelyn D. Serwer, John Franklin. Content Specialist Advisors: Elaine Nichols, Joanne Hyppolite. Photo Research: Douglas Remley.
Restaurant Associates George Conomos, Vice President. Albert G. Lukas, Supervising Chef. Jerome Grant, Executive Chef.
Published by Smithsonian Books Director: Carolyn Gleason. Creative Director: Jody Billert. Senior Editor: Christina Wiginton. Editorial Assistant: Jaime Schwender. Editorial Consultant: Duke Johns.
Library of Congress Cataloging-in-Publication Data
Names: Lukas, Albert, 1968– author. | Harris, Jessica B., author.
Title: Sweet Home Café cookbook : a celebration of African American cooking / Albert Lukas and Jessica B. Harris, with contributions by Jerome Grant ; foreword by Lonnie G. Bunch III ; introduction by Jacquelyn Serwer.
Description: Washington, DC : Smithsonian Books, 2018. | Includes bibliographical references and index.
Identifiers: LCCN 2018016725 | ISBN 9781588346407 (hardcover)
Subjects: LCSH: African American cooking. | Cooking, American—Southern style. | Sweet Home Café. | LCGFT: Cookbooks.
Classification: LCC TX715.2.A47 L85 2018 | DDC 641.59/296073—dc23 LC record available at https://lccn.loc.gov/2018016725
Ebook ISBN 9781588346612
For permission to reproduce illustrations appearing in this book, please correspond directly with the owners of the works, as seen on this page. Smithsonian Books does not retain reproduction rights for these images individually, or maintain a file of addresses for sources.
Food photography by Scott Suchman, unless otherwise noted.
National Museum of African American History and Culture: Frontispiece: TA2014.306.5.3.1, Gift of the Scurlock family; this page: 2012.56.1.16, © Douglas Keister; this page: 2012.107.16, © Danny Lyon/Magnum Photos; this page: 2015.97.42; this page: 2014.82.2, Gift of Dr. Deborah L. Mack, © 2008 Southern Food & Beverage Museum; this page: 2015.37.3; this page: 2017.49.14, Gift of Pete Marovich, © Pete Marovich; this page: 2009.36.4, Gift of Brigitte Freed in memory of Leonard Freed, © Leonard Freed/Magnum; this page: 2015.50.1ab; this page: 2014.312.172, Gift of Oprah Winfrey; this page: 2011.155.172; this page: 2014.310.37, Generously donated by Bank of America Corporation, © Jeanne Moutoussamy-Ashe; this page: 2016.27.11, Gift of the Heilig Family Descendants; this page: 2014.150.5.25, © Estate of Lloyd W. Yearwood; this page: 2014.63.63.37; this page: 2014.37.36.6; this page: 2014.63.63.2ab; this page: 2011.15.262, Gift of Milton Williams Archives, © Milton Williams; this page: 2015.36.2; this page: 2013.197.7, © Dawoud Bey; this page: 2014.268ab, © Gustave Blache III; this page: 2011.15.217, Gift of Milton Williams Archives, © Milton Williams; this page: 2017.14.4, Gift of the Stokes/Washington Family; this page: 2014.210.2, Gift of Jessica B. Harris; this page: 2007.1.69.13.29.B, © Smithsonian National Museum of African American History and Culture; this page: 2017.49.16, Gift of Pete Marovich, © Pete Marovich; this page: 2013.225.1-.3, Gift of Deborah T. Salahu-Din; this page: 2012.149.5, © Pirkle Jones Foundation; this page: 2015.97.26.25; this page: TA2015.143.3.17, Gift of Jennifer Cain Bohrnstedt; this page: 2009.50.35ab, Gift of Charles L. Blockson; this page: 2011.165.25, Gift of Howard and Ellen Greenberg; this page: 2010.14; this page: 2015.97.26.28; this page: 2011.165.45, Gift of Howard and Ellen Greenberg, © The Aaron Siskind Foundation; this page: 2014.276.2.16, Gift of Graham Holdings Company, © Robert H. McNeill; this page: 2017.26.2, © The Aaron Siskind Foundation; this page: 2013.46.25.222; this page: 2013.39.7, Gift of the family of Becca Nu’Mani; this page: 2010.74.57, Gift of Joe Schwartz and Family, © Joe Schwartz; this page: 2012.141.41, © Jason Miccolo Johnson; this page: 2011.165.14, Gift of Howard and Ellen Greenberg; this page: 2014.150.5.32, © Estate of Lloyd W. Yearwood; this page: 2015.97.26.26.
Front cover (clockwise from bottom right): A feast featuring Baked Macaroni & Cheese, Yellow Corn Bread, Buttermilk Fried Chicken, Texas Caviar, Tomato-Watermelon Salad, and Dilly Green Beans.
Bourbon Pecan Pie
Baked Macaroni & Cheese
ABOUT THE SWEET HOME CAFÉ
SALADS AND SIDES
SOUPS AND STEWS
PICKLES, SNACKS, AND BREADS
SWEETS AND DRINKS
RECIPE LIST BY REGION
The Sweet Home Café offers a respite for visitors and also serves as an extension of the museum’s exhibitions. Graphic panels on the café walls explore the ways that African American cooking and food culture have shaped American food.
SWEET HOME CAFÉ
BY LONNIE G. BUNCH III
FOUNDING DIRECTOR, SMITHSONIAN NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE
I OFTEN THINK BACK to September 24, 2016, the day the National Museum of African American History and Culture was dedicated and opened for the American people. As I sat nervously on the stage with President and Mrs. Obama, President and Mrs. Bush, Chief Justice Roberts, Congressman John Lewis, and a dizzying array of dignitaries and celebrities, I remembered how we had worked to create a museum that would use the African American experience as the lens through which to understand what it means to be Americans. To achieve that goal, the museum had to serve and embrace everyone regardless of race. That is why I ended my remarks by saying, “Welcome home.” But what is a home without a space of welcome, a place to gather, a site to come together to debate, reflect, smile, and chat over good food? The Sweet Home Café, with its award-winning regional cuisine, warmly and wonderfully fulfills that dream.
Whenever I walk through the Sweet Home Café, I am so moved to see our visitors seated over a shared meal, discussing their experiences in the museum with people previously unknown to them; reflecting upon how this history and culture has shaped or enlightened them; and grappling with the questions and uncertainties that inform our world today. We designed the café to be a space for families and for conversation, where fine food allows visitors to come together, despite our contentious history, to find a shared past and to work for a common future.
Many of the recipes in this cookbook have been passed down through the generations, reflecting both the power of family and the centrality of food. My own life is ripe with memories of family discussions around the kitchen table, tasting one of my mother’s many recipe-driven meals. While some were forgettable (sorry, Mom), others—like her banana pudding rimmed with vanilla wafers—still stay with me nearly a half century later. These recipes tell us much about a people, about a culture. With every wonderful bite, we remember and we honor all of our ancestors.
I am honored to dedicate this cookbook to my mother, Montrose Boone Bunch, and to all those women who labored, who cooked, and whose efforts maintained our families.
Picnickers enjoy a sunny afternoon in a Lincoln, Nebraska, backyard. Photographer John Johnson recorded the vibrant African American community in Lincoln from 1910 to 1925.
BY JACQUELYN D. SERWER
CHIEF CURATOR, SMITHSONIAN NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE
FOOD, FAMILY, FRIENDS—they all go together. Our most memorable gatherings, from casual family dinners to formal holiday feasts, revolve around the restorative experience of a shared meal. Most of us seek out occasions whose centerpiece is good food, and many of us love to prepare food as much as—or even more than—we like to eat it.
The Sweet Home Café Cookbook, named for the restaurant at the National Museum of African American History and Culture and featuring many of the dishes served there, offers a rewarding and comforting collection of recipes that will satisfy both cooks and diners. It draws on our nation’s long culinary history and on the many significant contributions made to it by African Americans, both in public establishments as chefs and restaurateurs and in private homes as cooks and housekeepers, and it showcases the prominence of African American foodways in our national cuisine. In recent years, dishes that were once considered to be strictly black southern food—greens, grits, and shrimp gumbo are among the best-known examples—have become classics of American cuisine and are highlighted on menus across the country, and celebrated African American chefs and cooks, including Leah Chase, Edna Lewis, Barbara “B.” Smith, Patrick Clark, and Vertamae Smart-Grosvenor, are now recognized as having reshaped the national table as a whole.
The book reflects both the diasporic legacy of African Americans and the wide geographic reach of their foodways. Black cooking in America includes not only the culinary traditions of Africa and the Caribbean but also the influences of Native Americans, Europeans, Latinos, and contemporary immigrants from African countries and other nations around the world. All of these mingled elements have combined into a culinary heritage that is broad, deep, and continually evolving in surprising new ways. This collection reminds readers of the cleverness of black home cooks, who, with limited funds and often little access to a broad spectrum of ingredients, could nonetheless produce culinary masterpieces. That resourcefulness also calls to mind the contributions of enslaved black chefs such as Old Doll and Hercules, both of whom cooked for George Washington. Hercules accompanied President Washington to Philadelphia—at that time the temporary capital of the United States—and later managed to escape and free himself.
Student Nonviolent Coordinating Committee (SNCC) staff and supporters, including Taylor Washington, Ivanhoe Donaldson, Joyce Ladner, John Lewis, Judy Richardson, George Greene, and Seku Neblett, take a break from a conference to join a sit-in at a Toddle House restaurant.
Atlanta, Georgia. A Toddle House during a Sit-In, 1963; printed 1994. Photograph by Danny Lyon.
The legendary black eating establishments—both past and present—in urban centers around the country have also inspired the recipes in this book. Among them are Thomas Downing’s Oyster House, a celebrated nineteenth-century restaurant in New York City that, ironically, served only white patrons; Patillo’s Bar-B-Q in Beaumont, Texas, in operation since 1912; Sylvia’s Restaurant in Harlem, a popular eatery that opened in 1962; Jones Bar-B-Q Diner in Marianna, Arkansas, recognized as one of the oldest continuously operated black-owned restaurants in the South; and the Florida Avenue Grill in Washington, DC, which opened in 1944 and continues to flourish in its original Northwest DC neighborhood.
The constraints and challenges that African American cooks have faced throughout history—ranging from a lack of necessary ingredients for some to a lack of the basic freedom to break bread with family and friends for others—did not prevent them from crafting rich cooking traditions under a variety of circumstances. Urban black people adapted to the offerings of small neighborhood markets, bodegas, and grocery stores. Rural people, meanwhile, who often depended on the fruits, vegetables, and meats they could raise on the land, put together nutritious and flavorful dishes that took advantage of homegrown ingredients. Traditions varied across the country, and thus the recipes of both the Sweet Home Café and this book focus on four main geographic areas: the Agricultural South, the Creole Coast, the Northern States, and the Western Range.
Cooks and readers who want to learn more about the culinary customs that inspired the recipes in the Café and this book will find much to explore in the galleries of the National Museum of African American History and Culture itself. Exhibitions on the museum’s second floor, for example, focus on the Green Book, that indispensable handbook to eating establishments and lodging that guided African Americans traveling the American South during the era of segregation. They offer a reminder of the perils and challenges faced by black families whenever they journeyed away from home in the pre–civil rights era.
In the Segregation section of the museum’s history galleries, visitors will find the Greensboro Lunch Counter interactive, where a touch table offers information on this important episode in the civil rights struggle; keep exploring the gallery and you will see a stool from the lunch counter on display. Another evocation of the Greensboro protest can be found in the Sweet Home Café, where a large photo mural of the young civil rights activists greets visitors as they enter.
On the fourth floor, the Cultural Expressions exhibition highlights food traditions. Cherished pots, pans, and platters reflect the passing down of cooking tools through the generations, and the varied cookbooks on display document African American contributions to sharing and archiving their culinary inventions. Some of the images and artifacts from the civil rights era bring to mind the many southern families who, despite their modest circumstances, provided hearty meals for civil rights workers and student activists, and sometimes boarded them when they had no other safe place to stay.
Although this cookbook certainly connects to stories in the museum, it also offers a treasure trove of recipes that will appeal to every food lover, whether he or she is familiar with this foundational American cuisine or is new to traditional African American cooking. Compiled with the guidance of Sweet Home Café chefs Albert Lukas and Jerome Grant of Restaurant Associates and noted culinary historian Jessica B. Harris, who helped shape the Café concept, these recipes provide a wealth of ideas for both everyday family meals and special occasions. Favoring fresh, seasonal ingredients, the recipes translate the dishes of black family lore for the contemporary palate, adding easy-to-follow instructions for novice cooks and emphasizing preparations that rely on less sugar, salt, and fat. You’ll discover innovative ways to appreciate familiar ingredients and encounter intriguing new ones, such as cuts of meat overlooked by haute cuisine. You’ll even find recipes that reflect current shifts in African American cooking, like vegan dishes and reduced prep time, as well as special menus for holiday get-togethers, such as Christmas, New Year’s, and Juneteenth. Helpful tips on preparation and presentation round out the book’s offerings.
Most of all, the Sweet Home Café Cookbook is intended to recall and celebrate a family’s happiest memories, because heritage and nostalgia play central roles in African American cooking. These recipes highlight the joys of good, hearty food and the pleasures of continuing traditions that have always been at the foundation of African American family life. You’ll find the book entertaining even if you only read the recipes, but you’ll discover it is most satisfying when you prepare the dishes and enjoy the results. With these recipes in hand, you can create memorable meals for everyone who sits at your table.
Savor this book, bask in the appreciation of your family and friends, and relish the rewards of making delicious food for the people you love.
Victor Green’s Green Book provided African Americans traveling in the United States during the era of segregation with lists of friendly eating establishments and lodging.
Feature: Creole Coast
Sweet Pea Tendril Salad
Field Green Salad
Baby Kale Salad
Pickled Gulf Shrimp
Stewed Tomatoes & Okra
Kale Sprouts with Sorghum & Benne
Slow-Cooked Collards & Potlikker
Stewed Black-Eyed Peas
Mixed Greens with Baby Turnips
Fried Green Tomatoes
Ginger & Brown Sugar Candied Sweet Potatoes
Yankee Baked Beans
Baked Macaroni & Cheese
Carolina Gold Rice Pilaf
Rice & Pigeon Peas
Louis Armstrong’s Red Beans & Rice
A collection of traditional New Orleans recipes, many of which were served at a dinner accompanying one of Louis Armstrong’s final public performances on January 29, 1971.
Postcard of a pineapple and banana vendor in Florida, 1912.
Gullah man farming lettuce, St. Helena Island, SC, 2004-14. Photograph by Pete Marovich.
STEWED TOMATOES & OKRA
PICKLED GULF SHRIMP
In this coastal area, which runs from Charleston to New Orleans and includes parts of South Carolina, Georgia, Florida, Alabama, Mississippi, and Louisiana, local foodways traditionally mixed and mingled with those of Europe, Africa, and the Caribbean as well as with those of Native Americans through extended contacts within the Atlantic world. In the more remote areas of the region, such as the Sea Islands that run from Georgia to north Florida, food was defined by people who retained close culinary ties to their African motherlands.
The Creole Coast is a rice-eating world, where a love of rice and a deep knowledge of its cultivation have led to a unique style of cooking that celebrates the grain in pilafs (called purloos in South Carolina) such as Hoppin’ John, red rice, and Louisiana’s jambalaya. In South Carolina the task system used in cultivating rice, in which each slave was assigned a daily job to finish and then was free to do as he or she wished, meant that some of the enslaved had time to grow their own foods. Occasionally they sold them in the region’s towns, and their street cries created a distinctive soundscape that was acknowledged by writers and musicians alike.
In twentieth-century New Orleans, Lena Richard, in one of the region’s many firsts, went from caterer and cooking school instructor to cookbook author to television star in 1949, becoming the first African American to host a cooking show on television.
Two decades later, author and culinary anthropologist Vertamae Smart-Grosvenor penned Vibration Cooking, or the Travel Notes of a Geechee Girl, and single-handedly rehabilitated the word Geechee, revalorizing it in the context of the culture’s links to Africa.
The diversity of the people of the Creole Coast is reflected especially in the region’s rich gumbos, which range from the roux-free versions of Charleston to the mahogany roux–thickened Cajun stews of Louisiana. Gumbo recipes even vary from household to household, with no absolute guidelines other than those of the family grandmother. These lively kitchens of coastal living also make abundant use of both local seafood and the culinary traditions of France, Spain, and the rice-growing areas of West Africa, all of which contribute to this region’s place among the country’s most storied cuisines.
SHRIMP & GRITS
A full-service vendor in Dryades Street. New Orleans • USA, 1965. Photograph by Leonard Freed.
A traditional sweetgrass basket used to store rice; made by Mary A. Jackson. Charleston, South Carolina, 2014.
DUCK & CRAWFISH GUMBO
6 to 8
THIS SALAD COMBINES TWO favorites of the summer garden. For an especially attractive plate, use a selection of height-of-the-season heirloom tomatoes in various colors with juicy red and/or yellow watermelon.
This is a great summer salad that combines crisp, sweet, juicy watermelon with the season’s most flavorful tomatoes. If yellow watermelons such as ‘Moon and Stars’ or ‘Yellow Buttercup’ are available, try mixing them with red melons.
6 mixed vine-ripened heirloom tomatoes (such as Brandywine, Cherokee Purple, or German Green)
2½ pounds seedless watermelon
½ cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 teaspoon fine sea salt
Freshly ground black pepper
1 pinch Espelette pepper or cayenne pepper
½ cup Vidalia or other sweet onion, thinly sliced
¼ cup fresh flat-leaf parsley, coarsely chopped
Core the tomatoes and cut into wedges.
Cut the green skin off the watermelon, trimming away the white rind and exposing the flesh. Cut the flesh into large dice.
In a large salad bowl, whisk the olive oil, vinegar, salt, black pepper to taste, and the Espelette pepper until a light emulsion forms. Add the watermelon, tomatoes, and onion and toss well. Add the parsley, taste and adjust the seasoning with salt and pepper, and toss again before serving.
CONTINENTAL UNITED STATES
4 to 6
UNTIL RECENTLY, PEA TENDRILS (also called pea shoots), the small, young leaves, stems, and vines of the snow pea plant, were difficult to find. Now they are more widely available, putting this delightfully toothsome salad more easily within reach. Dress the salad lightly to enjoy more fully its crisp yet delicate texture and subtle pea flavor.
This salad is light on the dressing and heavy on the crunch. Crisp, lightly dressed vegetables make it a versatile complement for many entrées.
1 teaspoon sherry vinegar
¼ teaspoon Dijon mustard
1 pinch sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound sweet pea tendrils, washed and dried, thick stems discarded
2 carrots, peeled and shaved into thin ribbons with a mandoline or horizontal vegetable peeler
6 radishes (such as French breakfast or icicle), thinly sliced
½ Vidalia or other sweet onion, thinly sliced
In a small bowl, combine the vinegar, mustard, salt, and pepper to taste. Slowly whisk in the olive oil until a light emulsion has formed.
In a large serving bowl, combine the tendrils, carrots, radishes, and onion. Drizzle in just enough of the vinaigrette to lightly coat the vegetables and tendrils, and serve.
Field Green Salad
FIELD GREEN SALAD
CONTINENTAL UNITED STATES
4 to 6
A MIX OF SALAD GREENS—young lettuces, other baby greens, and herbs—is called mesclun in the Provençal dialect of southern France. Look for a blend made up of the smallest, most tender leaves whether shopping at a farmer’s market or a supermarket. When adding the vinaigrette, use a light, even hand; every leaf should just glisten.
If you cannot locate spiced pecans, make the Sea Salt–Spiced Cocktail Nuts using only pecans. The Café uses heirloom tomatoes, but if they are unavailable you can substitute grape, teardrop, or plum tomatoes.
¼ teaspoon Dijon mustard
⅛ teaspoon kosher salt
1 teaspoon minced shallot
⅛ cup cider vinegar
½ cup pecan oil, almond, peanut oil, or extra-virgin olive oil
1 pound local seasonal field greens, washed and dried
1 cup baby heirloom tomatoes, halved
1 large European cucumber, peeled and thinly sliced
1 carrot, peeled and shaved into thin ribbons with a mandoline or horizontal vegetable peeler
Freshly ground black pepper
¾ cup spiced pecans
In a small bowl, combine the mustard, salt, shallot, and vinegar. Slowly whisk in the oil until a light emulsion has formed.
In a large bowl, toss the greens with the tomatoes, cucumber, and carrot. Drizzle the dressing over the greens and gently toss to fully coat the salad. Season with pepper to taste. Transfer to a serving bowl, top with the pecans, and serve immediately.
CONTINENTAL UNITED STATES
4 to 6
IN AFRICAN AMERICAN HOUSEHOLDS, kale has traditionally been cooked long and low, with a piece of seasoning meat. Today, it is just as likely to turn up in a great-tasting salad like this one.
Buy the freshest kale you can find, then rinse the leaves carefully to rid them of any grit and trim off any blemishes. If you are starting with fresh or frozen black-eyed peas and cooking them, add 30 minutes to the recipe’s total time. If you are using canned peas, the time remains the same. Here, a rich buttermilk dressing, used sparingly to keep the kale in the spotlight, pulls together all of the tastes of the salad.
1 cup cubed corn bread, in ½-inch cubes
¾ cup buttermilk, preferably full fat
2 tablespoons mayonnaise, preferably Duke’s
1 teaspoon Dijon mustard
1 teaspoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 scallion, white and light green parts, thinly sliced
¼ cup snipped fresh chives
1 small garlic clove, chopped into a paste
½ teaspoon kosher salt
Freshly ground black pepper
1 cup toasted corn kernels
1 teaspoon extra-virgin olive oil
1 pound baby kale
½ cup cooked black-eyed peas, preferably from fresh or frozen, not canned
1 cup cherry or grape tomatoes, halved
TO MAKE THE CROUTONS
Preheat the oven to 275°F. Spread the corn bread on a baking sheet and bake until lightly golden and crisp, about 20 minutes. Let cool completely.
TO MAKE THE BUTTERMILK DRESSING
Combine all the ingredients in a small bowl and whisk until well blended. If not using immediately, transfer to an airtight container and refrigerate for up to 3 days.
TO MAKE THE SALAD
Heat a medium cast-iron skillet over high heat. Add the olive oil and corn and cook, stirring, until the kernels are fragrant and begin to char, about 2 minutes. Transfer to a plate to cool.
Combine the kale, cooled corn, black-eyed peas, and tomatoes in a large bowl. Add enough of the dressing to lightly coat the kale and other vegetables and toss to coat evenly. Transfer to a serving bowl, garnish with the croutons, and serve.
6 to 8
A NATIVE OF GUYANA, SOUTH America, Dionne Alleyne is one of Sweet Home Café’s senior cooks and has been a key member of the culinary team since the opening. When she was asked to create a classic southern-style potato salad, she combined her culinary passion and skill in this version, which has been a winner at the Café since it first appeared on the menu.
2 pounds Yukon Gold potatoes, uniform in size, unpeeled
3 teaspoons kosher salt, divided
¼ cup yellow onion, finely diced
¼ cup cider vinegar
2 tablespoons sugar
¾ cup mayonnaise, preferably Duke’s
3 tablespoons yellow mustard
¼ cup sweet pickle relish
½ cup celery, finely diced
¼ cup fresh flat-leaf parsley, finely chopped
¼ cup scallions, white and light green parts, thinly sliced
Freshly ground black pepper
Put the potatoes and 2 teaspoons of the salt into a large pot and cover with cold water. Bring to a boil and then reduce to a simmer and cook the potatoes until tender, about 25 minutes (test by inserting the tip of a paring knife into a potato; it should be tender but still firm). Drain the potatoes and let cool in a single layer to room temperature.
Once the potatoes have cooled, carefully peel off the skins and cut the potatoes into medium dice.
Put the onion into a small strainer and rinse briefly under cold water. Pat dry on a paper towel.
In a large bowl, combine the vinegar, sugar, and remaining 1 teaspoon salt and whisk until the sugar and salt are dissolved. Then add the mayonnaise, mustard, and relish, whisking until well blended.
Add the potatoes, celery, onion, parsley, and scallions to the mayonnaise and gently mix. Refrigerate for at least 2 hours prior to serving. Once the salad is fully chilled, check the seasoning and adjust with salt and pepper to taste.
A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture’s Sweet Home Café
Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café’s bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture.
With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin’ John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal–and often overlooked–role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.