





Lifestyle magazine for the local Black community
July 1, 2010 by Las Vegas Black Image Magazine
Filed under Feature, Food
My Big-Easy po’ boys are amazing, especially during the summer months. They’re light and simple to make, and great for lunch or dinner.
June 17, 2010 by Las Vegas Black Image Magazine
Filed under Food
Food for the Soul: Cornbread-Crushed Lamb Chops
Lamb chops are a great addition to a traditional summer menu. What better way to kick off summer cuisine on Father’s Day than by serving the man in your life lamb chops with a Southern spin? I like to prepare them crusted with cornbread, fresh rosemary and served with a side of potato salad. Let there be no doubt: These chops will earn brownie points for the ladies who make them.
April 28, 2010 by Las Vegas Black Image Magazine
Filed under Food
Everybody has a secret feel-good food. After fried chicken, mine is crab cakes. The twist on this rendition: the Maryland lump crab and sweet cornbread. The combined sweetness of the crab and cornbread makes for a unique down-home flavor. This recipe is great for a sandwich or served with chilled seedless watermelon.
March 6, 2010 by Las Vegas Black Image Magazine
Filed under Food
This amazing dish, which serves four, was inspired by the former chef/owner of Gadsby restaurant in Los Angeles.
January 5, 2010 by Las Vegas Black Image Magazine
Filed under Food
During the fall and winter holidays, beef short ribs are a great addition to the family table.
by Las Vegas Black Image Magazine
Filed under Food
Sweet potatoes are such a versatile starch and a regular on many folks’ table year-round. Growing up, we ate sweet potatoes candied, whipped and as a pie with vanilla ice cream. I love turning the sweet potato into a smooth, hearty dinner soup — especially during the cold winter months. In this dinner recipe, it’s the turkey smoked collard greens that set it off. I use smoked turkey drumsticks or wings to season the greens. After puréeing the soup until smooth, I pour it into a bowl and spoon in a large portion of greens and turkey right in the middle. Chef’s tip: Use the cooking liquid from the greens to purée the soup.