New recipes

Where to Celebrate Christmas in Seattle

Where to Celebrate Christmas in Seattle

With downtown decked out in twinkling lights and the ground speckled white from the recent snow, Seattle is dressed up in holiday cheer. 'Tis the season to savor Seattle's culinary scene, and here’s our guide to the best it has to offer this Christmas:

Anchovies & Olives
Each year, Italian seafood gem Anchovies & Olives hosts Festa dei Sette Pesci, their Feast of the Seven Fishes. Dive into chef Kyl Hasselbauer’s oceanic fare: fried baby octopus with chile and mint; linguini with uni butter, and steamed clams with guanciale. In Southern Italian Christmas Eve custom, we Seattleites get to savor the tradition one day early on Tuesday, December 23. The family-style feast will be served from 5 to 11 p.m., and is $75 per person, with an optional wine pairing for $35. Reservations are highly recommended.

ART Restaurant
If you’re dreaming of a chocolate Christmas, head to ART Restaurant in the Four Seasons for their fourth-annual Chocolate Holiday Buffet, brimming with tempting treats from the pastry team. Past delights have included chocolate peppermint cake, milk chocolate pudding shots, and chocolate cheesecake pops. It will be available Sundays, December 14 and 21 from 3 to 5 p.m. Adults: $25; children under age 12: $12.

Georgian Room
Treat yourself after holiday shopping with a sumptuous tea at the Georgian Room in the Fairmont Olympic Hotel. Their traditional afternoon tea of tiny sandwiches, fresh-baked scones, and homemade pastries gets the holiday treatment with gingerbread houses, twinkling garlands, and a towering Christmas tree. Served Monday to Saturday 12 to 2:30 p.m. and on Sunday from 12 to 3 p.m. Adults $65; children ages 4 to 12 $25. Reservations welcome.

Lark
Be one of the first to ring in the holiday at Lark’s new digs. Just a snowball away from the original locale, chef John Sundstrom’s soaring space is a lovely setting for his seasonal, Pacific Northwest fare. For Christmas Eve, choose from Kusshi oysters with green apple; Wagyu streak with smoked potatoes and Brussels sprouts, and pear tarte tatin with Calvados caramel. The three-course prix fixe is $65 per guest and will be served from 5 to 8 p.m. Reservations encouraged.

Salish Lodge
Salish gives the gift of a holiday getaway just a quick drive away. On Christmas Day, Snoqualmie’s luxury resort is offering a Pacific Northwest-themed menu: locally foraged mushroom soup; roasted Dungeness crab, and pan-seared salmon with local oysters. Salish’s dining room overlooks Snoqualmie Falls — a special setting perfect for Christmas cheer. Served 4 to 9 p.m.; adults $100, kids ages 6 to 12 $30; and children ages 5 and under are free. Reservations required.

Tulio Ristorante
Come see why Travel and Leisure picked Tulio as one of the best holiday restaurants across the U.S. This Italian stalwart at the Hotel Vintage gets decked out in festive decorations, and chef Walter Pisano celebrates his Italian roots with a Feast of Seven Fishes on Christmas Eve. Taste tuna carpaccio with Ligurian olives and preserved lemon, scallop risotto, and baccala insalata (salt cod salad). The à la carte menu, available from 5 to 10 p.m., allows guests to feast as little or as big as they wish.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Celebrate African-American Culture With Recipes, Essays

Every year new books appear on cooking for Kwanzaa, the celebration of African-American culture and family that occurs each December between Christmas and New Year's Day.

This year is no exception. New on bookstore shelves are "A Kwanzaa Keepsake," by Jessica B. Harris (Simon & Schuster, $22) and "A Kwanzaa Celebration," by Angela Shelf Medearis (Penguin Books, $17.95).

Both can help families build Kwanzaa traditions. Started in 1966 by Maulana Karenga, now a California State University educator, Kwanzaa continues to draw new participants.

Foods play a key role in the observance. Some families prepare a special dinner every night of Kwanzaa week, while others celebrate with a single feast.

Harris supplies recipes and more. She discusses the seven principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith - one for each day of the week.

Her book also offers menus, suggests Kwanzaa family projects and ceremonies, presents short biographies of famous or influential individuals of African descent and provides several blank pages for recording a family's history and family recipes.

The book's recipes are mostly those traditional with Africans who have settled in various lands: the U.S., the Caribbean, Brazil and Africa itself. A sampling: Senegalese Chicken Yassa, from Africa Home-Style Collards with Spicy Vinegar, out of the American South and Red Snapper Fillets in Creole Court Bouillon, arising from Louisiana's Creole culture.

Like Harris, Medearis supplies recipes from countries where Africans have settled and developed culinary traditions. The names often indicate their roots: West Indian Corn Pone, New Orleans Catfish, Moroccan Honey Chicken. In some cases, though, a recipe's Kwanzaa connection is not clear.

Medearis includes many quotes from well-known black Americans, her own essays on each of the Kwanzaa principles and information on Kwanzaa symbols and ceremonies.

Either of these books could help enrich a family's Kwanzaa celebration. Recipes from them appear on XX..

Additional Kwanzaa books can be found in bookstores and libraries. Also, a booklet is available for anyone seeking healthy versions of traditional African-American dishes. It's "Down Home Healthy Cookin' ," from the National Institute of Health.

Some of the booklet's recipes were contributed by Johnny Rivers, who for 25 years was corporate executive chef for Walt Disney World and received America's Top Black Chef Award in 1994.

To order the booklet, call the Cancer Information Service, (800) 422-6237.


Watch the video: Τα Πιο Μαγικά Χριστούγεννα! (December 2021).