These black chefs find fun in their own cooking by cooking delicious dishes for their families. From James Beard Award winners to farm to table, the following chefs delivered some of their favorite dishes during the holidays. Each side, main course, dessert and drink are simple to make and easy to share with people around, even if you are the only one.

All recipes and descriptions are provided by the chef.

2 bunches of kale or kale

1/4 teaspoon crushed red pepper flakes

Remove the honey from the refrigerator and bring it to room temperature.

Preheat the oven to 400°F.

Wash and dry fresh produce.

Peel carrots; halve horizontally, then halve lengthwise. Transfer to a saucepan. Drizzle with olive oil and season with salt and pepper; toss the coat. Arranged into a uniform layer.

Bake for 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Peel the ginger; chop it to get 2 teaspoons (you may have extra).

Roughly chop parsley leaves and stems.

Make the syrup and finish the carrot

Once the carrots are roasted for about 25 minutes, in a small pot (or pan), mix the chopped ginger, raisins, honey (knead the package before opening), a pinch of salt and 1/4 cup of water. Cook on medium-high heat, stirring often, for 4 to 5 minutes, or until it thickens and becomes syrupy.

Transfer to a large bowl. Add the roasted carrots immediately; toss the coat. Taste, then season with salt and pepper as needed.

Garnish the finished carrot with chopped pistachios and chopped parsley.

Put the dried mushrooms in a large bowl; add 3 cups of hot water and set aside to at least add moisture

Wash and dry fresh produce.

Cut the onion in half, peel and slice into thin slices.

Cut fresh mushrooms into thin slices.

Separate the kale or kale leaves from the stem; discard the stem and roughly chop the leaves.

Keep the liquid and drain the rehydrated mushrooms. Transfer to cutting board; roughly chop.

In a large pot, heat 2 tablespoons of olive oil over medium-high heat until hot.

Add sliced ​​onion, mushroom slices and as much red pepper slices as possible, depending on how spicy you like the dish; season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes, or until slightly softened.

Add chopped rehydrated mushrooms, reserved liquid, chopped kale or kale and soy sauce. Cover the pot and cook without stirring for 8 to 10 minutes, or until the vegetables are wilted.

Open the lid and continue cooking, stirring occasionally for 18 to 20 minutes, or until the vegetables are soft and the liquid volume is reduced by half.

Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper as needed. enjoy!

From Marisa: "I like traditional black-eyed peas. They are a must-have for New Year's Day. There are so many people who are plant-based these days, and I am often asked to provide a vegetarian version, so it is here! This meatless option is in Stewed in a rich vegetable broth and seasoned with plenty of onions and thyme."

You can find the recipe here.

4 large eggs, room temperature

2 teaspoons butter, room temperature

1 teaspoon coarse salt, or to taste

1 pinch chili in yours

1 teaspoon sage, roughly chopped or to taste

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the sweet potatoes on a baking sheet, pierce them with the tip of a knife and bake them until very soft, about 20-25 minutes.

Let the sweet potatoes cool slightly until it is safe to handle. While hot, cut the potatoes in half, scoop them into a bowl, and mash until slightly smooth. Add butter and stir until melted.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius), then generously coat four 5-ounce ramekins with pan spray or oil.

Separate the egg whites and egg yolks into 2 mixing bowls.

Pour 1 cup of mashed sweet potatoes into the egg yolk bowl. Add brown sugar, 1 teaspoon granulated sugar, heavy cream, salt, chili and chopped sage. Stir until smooth.

Use a clean whisk to beat the egg whites until frothy. Add a pinch of salt and 1 teaspoon of sugar and stir until soft peaks.

Transfer 1/2 of the egg whites to the sweet potato mixture. Fold gently with a spatula until most of the egg whites. Add the remaining egg whites and 1/2 tablespoon of pomegranate seeds to the mixture, fold gently, turn the bowl and scrape the sides, until most of the egg whites are mixed; some streaks should still be visible.

Gently scoop the sweet potato mixture into the ramekins. Place them evenly on the baking tray, and lightly place 1/2 tablespoon of pomegranate seeds on each ramekins.

Bake until fully expanded and browned, about 15 minutes. Decorate with sage. Demould or install in small molds.

Finely chopped peel of 1 orange

Finely chopped peel of 1 lemon

1 teaspoon freshly ground black pepper

1 lemon, sliced ​​(the one you like is perfect, see above)

1 cup plain Greek yogurt or plain coconut yogurt

₁/4 cup chopped fresh flat leaf parsley

1 Persian cucumber, peeled and diced (about ₁/2 cups)

Preheat the oven to 375°F. Use half of the olive oil to lightly grease a shallow baking pan, then drain the salmon into the pan. Drizzle the remaining oil on top of the salmon.

In a small bowl, combine orange and lemon zest, garlic, paprika, sea salt, black pepper, and cinnamon.

Once combined, dab the salmon on both sides.

Put lemon slices on the salmon (they add flavor and prevent the spices from burning), then bake without a lid for about 20 minutes.

When grilling salmon, make the sauce: Put all the sauce ingredients in a small bowl and stir well. Taste and season with salt as needed.

Serve salmon steak with about 1/4 cup herb sauce per serving

1 head garlic, cut in half

1/2 cup honey or date syrup

Rosemary sprigs and pomegranate decoration

Pat the chicken dry with paper towels

Rub the outside of the chicken with 2 tablespoons of butter

Place 4 tablespoons of butter under the skin (breast) and massage

Season the chicken with salt and pepper (in the cavity and on the skin)

Fill the cavity with garlic and 6 sprigs of rosemary

Put the chicken in the preheated 400° oven for about 30-35 minutes

In a small saucepan, stir together the molasses, honey, 2 tablespoons of butter, and a pinch of salt over low heat until all the ingredients are thoroughly combined. Turn off the heater and close the lid.

Remove the chicken from the oven, brush with pastry, and glaze the chicken with half of the molasses mixture.

Return the chicken to the oven and bake for another 15-20 minutes

Remove from the oven and glaze with the remaining half of the molasses mixture. Remove garlic and rosemary from the cavity

Place the chicken on the cutting board and let it sit for about 20 minutes before carving

Garnish with fresh cut pomegranate and fresh rosemary spring

CLT (cute tips for chefs)

Add a sprig of rosemary and 1 mashed garlic clove to the glaze to increase the flavor

Take the chicken out of the refrigerator one hour before cooking to bring it to room temperature

Pure molasses will be suitable for this recipe. To replace the acidity of the pomegranate molasses, add half a lemon or orange juice to the glaze

Preparation time: 35 minutes Cooking time: Approximately 4 hours Total time: 4.5 hours

Ingredients 2 pounds short ribs, prepared from the butcher 1⁄4 cup olive oil plus 3 tablespoons 2 cups of dry red wine (Pinot Noir or Merlot) 1 quart of veal broth 3 sticks of cinnamon sticks 3 bay leaves 3 oranges, Quarterly 1 bunch of thyme, 1 bunch of parsley, 1 jalapeno, chopped seeds

Preheat the oven to 325 degrees Fahrenheit.

Heat a large Dutch oven on medium heat and add 3 tablespoons of olive oil. Once the oil starts to shimmer, add the ribs in a single layer and season with salt and pepper. Fry the meat until light brown on all sides, turning with long tongs, about 2 minutes on each side. Transfer the meat to the plate.

Glaze the pot with red wine, making sure to use a wooden spoon to remove the brown snack from the bottom of the pot. Put the ribs back in the pot and turn the heat to medium. Add the veal broth, 3 cups of water, cinnamon sticks, bay leaves, oranges, thyme, parsley and jalapenos. Season with pepper. Cook for 2-3 hours.

About an hour before cooking, take the roast out of the refrigerator and bring it to room temperature.

Spread canola oil on the upper ribs, then season with salt and pepper.

Heat the cast iron skillet to medium-high heat.

A hot. Put the ribs with the fat side up in the pot and cook for 3-4 minutes. Repeat for all three sides except the fat cap. Depending on the size/shape of the main rib, you may need to use barbecue tongs to keep it upright while roasting the sides to brown.

Remove from the pot and set aside.

Leave the gravy in the pot, turn the heat to medium, and add the olive oil and butter. Once the butter has melted, add the herbs and garlic. Cook for about a minute, stirring occasionally. Scoop the contents into a bowl.

Place the ribs on the grill with the oil side up. Brush all sides of the ribs with egg white, then rub/pat the whole body with herbs and garlic.

Place the main rib on the middle shelf of the oven. Cook for 30 minutes, then rotate so that the side facing the back of the oven is now facing the front.

Cook for another 45 minutes, then spin again to check the temperature. For a medium rare internal temperature of 120 means that it is time to remove the roast from the oven and continue cooking while resting.

Once the internal temperature reaches 120º, check it every 15 minutes or so and remove the roast from the oven. For medium, stay in the oven until the internal temperature reaches 125º-130º. Put it on the cutting board and let it stand for about 20 minutes. Cut into desired thickness and enjoy.

This is a medium-flavored ABV cocktail designed for easy and responsible *blink* drinking.

0.50 oz fig syrup (recipe below)

Mix dehydrated figs with hot water. Let stand for 24 hours or until the figs return to their original shape.

In a pot, bring the figs and water to a boil. Add sugar and spices, and heat until the sugar is completely dissolved. Remove from heat source. Cool to room temperature and tighten.