A Veggie Burger From the Sea

These burgers made in Portland, Maine, are plant-based but not trying to be meat. Kelp is the main ingredient, and they’re bolstered with mushrooms, pea protein, quinoa, black beans, chickpea flour and seasonings for a satisfying veggie burger. They’re best seared on a griddle, loaded with condiments and piled into a bun. Even if you…

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Pearls of Wisdom in This Virtual Class

Oyster expertise in an hour, in a virtual class, is promised by Food Island Partnership, the organization that promotes shellfish from Prince Edward Island, Canada. Patrick McMurray, a champion shucker, will guide the audience in a free event that covers buying and storing oysters, shucking them (with oysters and tools you can purchase in advance…

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The Black History of Barbecue

“I want African-American barbecuers properly acknowledged, celebrated for their contributions and sharing in the barbecue prosperity,” writes the food historian Adrian Miller in his new book, “Black Smoke.” Mr. Miller is fed up with the general lack of recognition given to the Black barbecuing community by the media, in cookbooks and on the barbecue event…

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One of Roxane Gay’s Go-To Recipes

“I’ve gone full L.A.,” Roxane Gay recently told T, by which she meant she’s gotten into juices and cleanses and “going to the farmers’ market and getting super-fresh produce.” The 46-year-old media multihyphenate — she’s an author, a columnist, a film and TV writer and a podcaster — has lived “full-ish time” in Los Angeles…

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Cooking Class | Roxane Gay

“Hi, I’m Roxane Gay, and welcome to my kitchen in Los Angeles. Today I’m going to be making chicken Milanese with my wife Debbie Millman. It’s her favorite dish, and it’s actually the first thing I ever cooked for her. When I moved into the house everything was painted white and I could not abide…

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