Author: Support BFF

Source Attribution Original Cookbook Name: The Black Family Reunion CookbookPublished By: The National Council of Negro Women, Inc.Year of Publication: 1991Page Number: 35Author / Contributor: Joseph Randall, Chef Instructor, School of Hotel and Management, California State Polytechnic University; President, National United Culinary Association This elegant bisque exemplifies the fusion of Southern home cooking and professional culinary artistry found in The Black Family Reunion Cookbook. Sweet potatoes—long a cornerstone of African American foodways—lend natural sweetness and body to this soup, while smoked turkey reflects both the resourcefulness and depth of flavor that define soul food traditions. The bisque bridges comfort and…

Fluffy, Chocolatey, and Drizzled in Cookie Cream Bliss These Oreo Cinnamon Rolls take everything you love about warm, gooey cinnamon rolls and give them a cookies-and-cream twist. Made from scratch with a pillowy homemade dough, filled with buttery crushed Oreos, and topped with rich Oreo cream frosting, this recipe is all about comfort, creativity, and sweetness in every bite. From the moment you bloom the yeast in warm milk to the final drizzle of frosting, your kitchen will smell like a dream — butter, vanilla, and chocolate blending into pure joy. Whether you’re baking for brunch, dessert, or just because,…

Silky, Spiced, and Deeply Southern This Southern Sweet Potato Pie by Lakeisha Dixon of @savoryandsweettreatsatl is the definition of comfort. Made with baked sweet potatoes, browned butter, and a touch of molasses, it brings the warm, caramel depth that defines Southern baking. Each bite is creamy, perfectly spiced with cinnamon and nutmeg, and kissed with vanilla and butter extract for that nostalgic, home-baked flavor. Unlike pumpkin pie, this classic dessert carries soul. The texture is smooth and luscious, baked into a flaky crust that fills the kitchen with the aroma of butter, sugar, and spice. Whether served warm with whipped…

Spiced, Moist, and Swirled with Biscoff Goodness This Pumpkin Biscoff Loaf Cake by Chef MJ of Prestige Cooking, LLC (@prestigecookingllc) is everything you love about fall — warm spices, sweet pumpkin, and that irresistible caramelized Biscoff flavor — baked into one decadent loaf. It’s moist, buttery, and beautifully balanced with creamy pumpkin and the crunch of Lotus Biscoff cookies. Each bite delivers nostalgia and indulgence. A swirl of Biscoff spread runs through the cake, topped with brown sugar crumble and crushed Biscoff cookies for extra texture. Finished with a cream cheese icing drizzle and more cookie crumble, this loaf is…

Source Attribution Original Cookbook Name: Big Mama’s Old Black PotPublished By: Stoke Gabriel Enterprises, Inc.Year of Publication: 1989Page Number: 96Category: GraviesAuthor / Contributor: Ethel Rayson Dixon Country gravies represent the soul of Southern cooking—the alchemy of transforming simple pan drippings, flour, and liquid into silky, flavorful sauces that turn humble meals into feasts. In African American kitchens, gravy-making was both an art and an act of resourcefulness, ensuring that nothing from the skillet went to waste. The fat left behind from frying chicken, pork chops, or sausage became the foundation for gravies that could stretch a meal, soak into biscuits,…

Source Attribution Original Cookbook Name: Big Mama’s Old Black PotPublished By: Stoke Gabriel Enterprises, Inc.Year of Publication: 1989Page Number: 105Category: MeatsAuthor / Contributor: Ethel Rayson Dixon Liver and Onion stands as one of the most practical and nutritious dishes in the African American culinary canon—a testament to whole-animal cooking and the wisdom of using every part of the beast. In times when protein was precious and expensive, organ meats like liver provided essential nutrition at a fraction of the cost of premium cuts. Rich in iron, vitamins, and minerals, liver was particularly valued in households where growing children and hard-working…

A Southern-Inspired Pastry You’ll Fall in Love With This Peach Cobbler Danish combines the buttery layers of puff pastry with a creamy cheesecake filling and juicy spiced peaches for a dessert that’s as comforting as it is elegant. Finished with a coconut-cinnamon glaze, it’s the best of both worlds—warm, gooey cobbler flavors wrapped in a handheld pastry. Perfect for brunch, dessert, or anytime you want to impress with something that looks bakery-level but is easy to pull off at home. Ingredients For the Peach Filling For the Cream Cheese Mixture For the Pastry Base For the Icing Step-by-Step Instructions 1.…

Soft, Sweet, and Irresistible: Cinnamon Rolls Done Right These Classic Cinnamon Rolls are everything your soul craves—pillowy, buttery dough spiraled with a cinnamon-sugar swirl and topped with a silky cream cheese glaze. It’s the kind of treat that makes a morning magical or turns an ordinary brunch into something unforgettable. Cinnamon rolls have deep roots across cultures, but in many Black households, they’ve become a weekend staple, a love language in edible form. Whether passed down from Grandma’s Sunday baking or reimagined with a modern twist, these rolls bring comfort and sweetness to any table. This version by Olives Tekeiwa,…

Source Attribution Original Cookbook Name: The Black Family Reunion CookbookPublished By: The National Council of Negro Women, Inc.Year of Publication: 1991Page Number: 70Author / Contributor: Listed under “Heritage Recipe” (specific contributor not named) Collard Greens With Neckbones is one of the most enduring dishes in the African American culinary tradition. Rooted in West African foodways where leafy greens were simmered in rich broths, this recipe traveled through generations, finding new expression in the kitchens of the American South. During enslavement and Reconstruction, cooks transformed humble ingredients—greens from the garden and inexpensive cuts of pork—into deeply nourishing and flavorful meals. Served…

Source Attribution Original Cookbook Name: The Black Family Reunion CookbookPublished By: The National Council of Negro Women, Inc.Year of Publication: 1991Page Number: 111Author / Contributor: Delia Johnson, Caterer, Johnson’s Catering Chitlins à la California represents a proud continuation of one of the most iconic dishes in African American food heritage. Chitterlings, or “chitlins,” were historically a humble dish born of necessity during enslavement, when enslaved Africans were given only the leftover cuts of pork. Through skill and ingenuity, they transformed these ingredients into flavorful, celebratory meals that became essential to Black Southern cooking.This California adaptation, by caterer Delia Johnson, bridges…