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10 Cookbooks We Love by Black Authors

Explore our favorite cookbooks by Black authors! These books are bursting with delicious inspiration, featuring tasty vegan dishes, Southern soul…

A Couple Cooks – Recipes worth repeating.

Explore our favorite cookbooks by Black authors! These books are bursting with delicious inspiration, featuring tasty vegan dishes, Southern soul food classics, and more.

Cookbooks by Black authors

Black authors and chefs have long been at the forefront of the culinary scene, sharing stories and recipes that celebrate the African diaspora and Black American experience. Today, we’re diving into 10 cookbooks by Black authors that we absolutely adore! Each one is full of delicious culinary inspiration, from Southern soul food classics to innovative vegan delights. As cookbook authors, we love supporting fellow authors: and we heartily recommend each one of these books which we personally own and love!

PS We’re lucky enough to have personal relationships with some of these wonderful humans. Please buy a book, give them a follow, and send them some love and support!

Everyday Grand by Jocelyn Delk Adams

A joyous cookbook full of gratitude, positivity, and 80+ Southern-inspired comfort food recipes from Jocelyn Delk Adams, the culinary sweetheart and blogger behind Grandbaby Cakes. Get it here.

Supper with Love by Michelle Braxton

The debut cookbook of beloved Southern Instagrammer and food blogger Michelle Braxton of Supper with Michelle. It’s filled with delectable comfort food recipes that are plant-forward and pescatarian, easy-to-prepare and flexible, made with wholesome and seasonal ingredients, all shared in her signature warm and welcoming style. Get it here.

Sweet Potato Soul by Jenné Claiborne

Jenné Claiborne’s first cookbook, Sweet Potato Soul, offers 100 vegan soul food recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Get it here.

Bountiful Cooking by Agatha Achindu

Nutritionist and wellness entrepreneur Agatha Achindu celebrates her family’s culinary philosophies with 100 recipes packed with life-giving nutrients. Not only are these recipes healthy, but with global flavors, they also serve as cultural nutrition for the whole family. Get it here.

Staples +5 by Tanorria Askew

Learn how to maximize your stores of beans, flour, and pasta with easy recipes that rely on a simple set of pantry ingredients plus up to five additional items. Former MasterChef contestant Tanorria Askew shares recipes from her family’s Midwestern table, drawing on a tradition of cooking she learned from her grandparents: make the most of what you have, and share it with those you love. Get it here.

Afro-Vegan by Bryant Terry

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. He also edited and curated the incredible anthology Black Food. Get them both here.

Jubilee by Toni Tipton Martin

Adapted by Toni Tipton Martin from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. Get it here.

Cooking Solo by Klancy Miller

At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. Cooking Solo gives readers just what they need to make a delicious meal—all for themselves.

Living Lively by Haile Thomas

Written by a superstar activist and motivational speaker Haile Thomas, this unique cookbook combines 80 delicious, wholesome, super-powered plant-based recipes with a “7 points of power” manifesto to inspire the next generation of leaders toward self-reflection, critical thinking, and unlearning toxic ideas. Get it here.

For the Culture Klancy Miller

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more. Get it here.

Do you have any favorites from this list? Do you own any already or plan to grab one? Let us know in the comments below!

A Couple Cooks - Recipes worth repeating.


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My Favorite Cranberry Sauce Recipes & a Black Friday SALE!

Black Friday has come early this year, and everything in the L&OO shop is on sale for a limited time! Here’s your chance to grab That’s My Jam at a discounted price! Since I’m paying for printing for small runs of books, I simply can’t discount the price very much or very often, so this […]

The post My Favorite Cranberry Sauce Recipes & a Black Friday SALE! first appeared on Love and Olive Oil.

Black Friday has come early this year, and everything in the L&OO shop is on sale for a limited time!

Here’s your chance to grab That’s My Jam at a discounted price! Since I’m paying for printing for small runs of books, I simply can’t discount the price very much or very often, so this is as low as it’s ever been (and as low as it’ll ever get for the foreseeable future). If you haven’t yet bought a copy, this would be a great time to buy!

Sale graphic with text reading "Black Friday SALE: 10% off everything in the shop + get a FREE special edition cranberry eBook with any That's My Jam Purchase".

Click here or use coupon code CRANBERRY for 10% off your order.

The postal service being as it is, I knew that the physical books would not arrive in time for Thanksgiving (though I’ll certainly try to get them shipped out quickly). I assumed folks would want the cranberry sauce recipes in particular ASAP, so I put together a quick little mini eBook that includes the 4 cranberry sauce recipes from That’s My Jam (including my homemade jellied cranberry sauce), an exclusive never-before-published recipe for my go-to classic chunky cranberry sauce, 3 more unique cranberry sauce recipes from the archives, and a bonus recipe for sugared cranberries (the perfect garnish for your holiday treats!)

The classic cranberry sauce recipe is particularly versatile, and includes ideas for adaptation (including reduced sugar and alternate sweeteners) as well as numerous flavor variations. The only limit is your imagination!

White bowl filled with a chunky cranberry sauce and two spoons on a white marble background.

The Cranberry Edition mini eBook is filled with 8 of my favorite cranberry sauce recipes (including an exclusive, never-before-seen recipe and a bonus recipe for sugared cranberries), just in time for Thanksgiving! Free with any That’s My Jam purchase, or you can also get a standalone copy of the Cranberry Edition for only $2.99.

Looking for Thanksgiving menu inspiration? Browse all my past Thanksgiving recipes — from stuffing and potatoes to gravy and pies galore, I’ve got you covered!

And don’t forget to take advantage of the Black Friday sale, save 10% on everything in the shop (with coupon code CRANBERRY) plus get the free cranberry ebook with every That’s My Jam purchase. Buy act fast, as this sale is only valid through 11/30.

(psst! If you’ve already purchased a hardcover copy of That’s My Jam and want the Cranberry Edition mini eBook, just shoot me an email and I’ll send it to you straight away!)


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Skinnytaste Simple Cookbook: Free Bonus Pack plus 2 Exclusive Recipes with Pre-Order

I’m so exciting that in just a few short weeks my new cookbook Skinnytaste Simple will finally be hitting bookstores!! Skinnytaste Simple Bonus Pack This week, as an added bonus (and a thank you to everyone who has already pre-ordered the book), …

I’m so exciting that in just a few short weeks my new cookbook Skinnytaste Simple will finally be hitting bookstores!! Skinnytaste Simple Bonus Pack This week, as an added bonus (and a thank you to everyone who has already pre-ordered the book), if you pre-order Skinnytaste Simple from your retailer of choice, you can download

That’s My Jam: 2nd Edition (now in print!)

Can you believe it’s been 7 years since I first released That’s My Jam? (The fact that it’s been 11 years since Cookie Dough Lover’s and Breakfast for Dinner is even more unbelievable.) I figured it the time was ripe for an update (pun intended). The new version is updated and expanded with a dozen […]

The post That’s My Jam: 2nd Edition (now in print!) first appeared on Love and Olive Oil.

Can you believe it’s been 7 years since I first released That’s My Jam? (The fact that it’s been 11 years since Cookie Dough Lover’s and Breakfast for Dinner is even more unbelievable.)

I figured it the time was ripe for an update (pun intended).

The new version is updated and expanded with a dozen new recipes that didn’t make it in the 1st edition, including 5 brand new and exclusive jam recipes you won’t see anywhere else. I also added an entire new chapter called Shoulder Season, showcasing jams and jellies that combine fruits and flavors from different seasons (like apple/rose and blueberry/Meyer lemon).

In addition, all recipes have now been updated to include metric measurements (hooray!), there’s a gorgeous new cover, and the whole thing has been redesigned and reformatted for print.

You heard me right… print.

That's my Jam Hardcover book stack

Yep, that’s right, you can now get an actual, physical, gorgeous hardcover copy of That’s My Jam for your kitchen library! I personally prefer cooking from a physical book instead of a digital pdf or website, so this was partially a selfish decision so I’d have a hard copy for my own kitchen. But I hope you love it too. :)

This whole process took me way longer than I initially anticipated which is why this is launching now and not at the beginning of canning season like I’d originally hoped. But the whole point of the book is that every season is canning season, right?

Of course, the fact I decided to give the book a design makeover, add metric measurements for all the recipes, and add half a dozen brand new recipes was part of the reason. But the final result is so worth it!

The gorgeous 172-page hardcover book is currently only available through my site, available for both US and International shipping (please note the book was briefly listed on Amazon/B&N/etc but the quality was so crummy I ultimately decided to print it elsewhere and just sell it myself, so if you see it there please don’t buy that version).

Buying Options

Limited Edition *SIGNED* Book Bundle

This special limited edition package that comes with a signed hardcover book, a box of my favorite Pomona’s pectin, plus a blueberry or lemon fruit notepad.

Estimated delivery time 2-3 weeks.

Digital PDF eBook

The ebook version has also been updated, now only available as a single bundle edition with all the same new recipes as the print version just in a convenient digital PDF format.

If you previously purchased the ebook, keep an eye on your inbox for an exclusive discount code to upgrade to the new edition. :)

That's My Jam ebook ipad mockup

You can also get a standalone hardcover copy as well if you don’t need or want the full bundle. See all buying options in the new Love & Olive Oil Shop.

Lindsay Landis author photo for That's My Jam Cookbook

Have I had this shirt in my closet for years and finally found the perfect occasion to wear it? Indeed.

What’s Inside

  • 52 unique recipes for homemade jams and jellies, organized by season (including a new SHOULDER SEASON chapter with recipes combining fruits from multiple seasons).
  • 13 BONUS recipes for sweet and savory dishes to showcase your jams.
  • Access to downloadable printable labels for each and every recipe, for gift-ready jams.
  • Getting started tips, tools, and information for new and experienced canners alike.
  • Resources for supplies, jars, and extended reading.
That's My Jam hardcover book front and back covers.

If you are…

  • An experienced canner looking for some unique new recipes or some designerly labels to up your packaging game…
  • A beginning canner looking to play with new flavors and techniques…
  • A newbie who has been wanting to learn how to can but has been hesitant to try…

…this book is for you!

Some highlights…

I am so excited to finally be able to offer a hardcover version of this book, and hope you are too!

Because I am handling all shipping and fulfillment myself, estimated ship time is currently 2-3 weeks (and I appreciate your patience here as I’m not Amazon). While this isn’t ideal, it was the best way for me to be able to offer a high quality printed book at a reasonable price.

Of course, I’ll still be offering plenty of jam and canning recipes here on the blog (I’ve got no shortage of ideas for new and unique combinations). Please visit the canning recipes archive for all the past published recipes, plus the freebies & printables archives for all the recipes with free printable labels available (I also hope to start offering more editable Canva templates here in the near future).

Thanks everyone for your continued support!

Happy Canning!
– Lindsay

Skinnytaste Simple – Cookbook Cover Reveal

Exciting news! My newest cookbook Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer is out for pre-order! Skinnytaste Simple I am so excited about this cookbook! The Skinnytaste Simple cookbook hits book stores and ships out Septemb…

Exciting news! My newest cookbook Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer is out for pre-order! Skinnytaste Simple I am so excited about this cookbook! The Skinnytaste Simple cookbook hits book stores and ships out September 19! But you can pre-order now and be one of the first to get your copy.

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Flan Parisien

When people inquire about recipes from the pastries on offer in Paris pastry shops, I look at the recipes we used when I went to pastry school at Ecole Lênotre and it’s hard to imagine cutting down a recipe that makes a hundred canelés into a recipe that makes six or eight for a home cook, who likely doesn’t want to go out and buy…

When people inquire about recipes from the pastries on offer in Paris pastry shops, I look at the recipes we used when I went to pastry school at Ecole Lênotre and it’s hard to imagine cutting down a recipe that makes a hundred canelés into a recipe that makes six or eight for a home cook, who likely doesn’t want to go out and buy a hundred copper canelé molds at 35 dollars (or even €10-15) a pop. Professional bakeries don’t make a single gâteau Opéra or eight éclairs; it’s might be a dozen cakes, five or six dozen éclairs, and hundreds of caramels. So paring down a recipe that won’t overwhelm the oven, kitchen…or budget…of a home baker can be a challenge

Professional bakeries also make components separately as part of their schedule, and in large quantities, and will start the puff pastry or make the pastry cream for a cake or tart in advance, then assemble them over the course of several days. Often recipes depend on techniques learned over a period of time, such as macaronage, the proper stirring and folding of macaron batter, and aren’t just a list of ingredients. So as wonderful and generous as bakers tend to be, not all professionals can share (or in some cases, are willing to part with) the secrets of their success.

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Caramel Almond Pie

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a…

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a doozy, but with a name like Smoky Caramel Almond Pie, how could I not make it? It was a bit of a project but I persevered (in the name of smoky caramel and almonds…) but when I came to upload the photos, my blog wasn’t having any of it and said non.

Continue Reading Caramel Almond Pie...

Skinnytaste Air Fryer Dinners – Cookbook Cover Reveal

I have big news! You all know how much I love my air fryer, my new cookbook Skinnytaste Air Fryer Dinners: 75 Healthy Recipes for Easy Weeknight Meals is out for pre-order! Skinnytaste Air Fryer Dinners I am so excited about this cookbook! The Skinnytaste Air Fryer Dinners cookbook hits book stores and ships out […]

The post Skinnytaste Air Fryer Dinners – Cookbook Cover Reveal appeared first on Skinnytaste.

I have big news! You all know how much I love my air fryer, my new cookbook Skinnytaste Air Fryer Dinners: 75 Healthy Recipes for Easy Weeknight Meals is out for pre-order!

Skinnytaste Air Fryer Dinners Cookbook
Skinnytaste Air Fryer Dinners

I am so excited about this cookbook! The Skinnytaste Air Fryer Dinners cookbook hits book stores and ships out December 14th! But you can pre-order now and be one of the first to get your copy. Filled with 75 dinner recipes to make weeknight meals in the air fryer easier and healthier. Stay tuned for sneak peek recipes and more, but you can preorder now!

(more…)

The post Skinnytaste Air Fryer Dinners – Cookbook Cover Reveal appeared first on Skinnytaste.

Seedy Furikake Crackers

I’ve been out and about, here and there, but one thing that seems to follow me around is furikake. “What? A Japanese seaweed-based condiment?” you might say. While I do tend to tote French salted butter, fleur de sel, and Dijon mustard along with me on my travels, I’ve always loved furikake as well, and find myself craving it more and more these days. In…

I’ve been out and about, here and there, but one thing that seems to follow me around is furikake. “What? A Japanese seaweed-based condiment?” you might say. While I do tend to tote French salted butter, fleur de sel, and Dijon mustard along with me on my travels, I’ve always loved furikake as well, and find myself craving it more and more these days. In all honestly, I get a little antsy when I don’t have some around, which happened last time I tried to restock in Paris and couldn’t find any.

There are different types of furikake. Some contain bonito (fish flakes) or dried shrimp, and others have bits of desiccated egg. Some are relatively mellow and others have a pleasant funk to them. In the last few years, “funky” has been a dicey word to describe certain foods, but to me, at the risk of cancellation, funky isn’t a bad thing. Some of my favorite foods, like fish sauce, kimchi, and Camembert could be described as “funky” (just as songs like Funky Nassau, Uptown Funk, and Play That Funky Music use “funky” to complement, and compliment, their respective subjects) so I’m fine with having a funky-friendly blog.

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Brined, Roast Pork

I’m often asked what my favorite cookbooks are and invariably I pull out a copy of The Zuni Cafe Cookbook by Judy Rodgers. It’s one of those rare books where you learn something from every sentence on every page, and in every recipe that you make from it. Judy was an amazing cook and whatever she made was unusually good, in spite of its (seemingly)…

I’m often asked what my favorite cookbooks are and invariably I pull out a copy of The Zuni Cafe Cookbook by Judy Rodgers. It’s one of those rare books where you learn something from every sentence on every page, and in every recipe that you make from it. Judy was an amazing cook and whatever she made was unusually good, in spite of its (seemingly) relative simplicity, ranging from the lightest ricotta gnocchi you’ll ever have to the legendary Zuni roast chicken, which was worth the one-hour wait after you ordered it at the restaurant. It gave you plenty of time to have a margarita, a pile of shoestring fries, and a classic Caesar Salad. (Fun fact: I worked at Zuni Cafe when I first moved to San Francisco and made a lot of Caesar Salads, which, if I may be so bold, were excellent and the recipe is in the book.)

Continue Reading Brined, Roast Pork...