With the release of The Contemporary African Kitchen, Alexander Smalls continues his legacy of storytelling, celebrating the rich culinary traditions of the African Diaspora. The cookbook highlights recipes from leading African chefs while delving into the cultural significance of these dishes. Through its pages, Smalls invites readers to connect with the history, flavors, and personal stories that make African cuisine a global treasure.

For Thanksgiving brunch, think outside of the box.  Brunch calls for an affair that’s a little less traditional.  Update your Thanksgiving table with a mix of modern and rustic details.  Vintage-inspired chairs, cutting boards used as chargers and plates, and galvanized buckets as candleholders, can all add to the beauty of your harvest table. Use bright pops of color for a festive tabletop display.  Start with linens and florals to make a colorful statement.  Layer brightly hued napkins with fall floral arrangements to add to the colorful mix of your table arrangement.

Family is at the heart of the story. For Jocelyn Delk Adams, founder of Grandbaby Cakes, family is where everything begins. The food blogger, turned cookbook author, turned television personality, was once just a little girl absorbing all of the knowledge and love there was to be found in a family kitchen. From the beginning, Jocelyn’s baking, with it’s focus on sweet treats and fond memories, has centered on the influence of a central character: her grandmother, “Big Mama.”

The smell of eucalyptus, roast chicken and citrus creates a fragrant mix in the kitchen as Chef Rashad Frazier puts together the perfect holiday meal. As the setting for this feast, the chef’s table is set with a mix of golden flatware, painted goblets and taper candles.  For some, creating a magical holiday meal starts days or even weeks in advance, but Chef Frazier has the process down to a science. As he describes it, “a dazzling roast, spectacular sides and amazing cocktails,” are all anyone needs to make a big impact during the holidays. It’s a simple menu, focused on classic dishes with a few moments of culinary style added in for good measure. But as the room fills with the scent of roast chicken and its supporting cast of side dishes, it’s getting hard to argue with the virtues of the chef’s minimalist approach.