These are bookmarked on my phone. If they were in an actual cookbook, the pages would be stained and smudged with love.

White bean chicken chili, a recipe I got from my friend Jeana. The whole family loves it and I make Jiffy mix cornbread muffins from the American Food Store to go with it.

Emergency milkshake. More of a hot season thing, but one you’ll want to know. We like vanilla or mint best.

Poulet Kedjenou. A chicken stew from Côte d’Ivoire that takes next to no time to prep, then simmers. Serve over attieke, fonio, quinoa, couscous or rice. Make it mild as a comfort food or spicy as heaven.

Vegan black bean brownies, a recipe I snagged from Mai-Anh’s IG. I add 1 Tbsp Veronique’s all-peanut butter and they are a hit with the kids for after-school snacks. Also good with my afternoon coffee.

Cilantro-lime tartar sauce. Makes fantastic fish tacos with filet de lotte, some shredded cabbage, chopped tomato / onion / mango-if-you-have-it and wrapped in pita bread.

Vanilla pudding from scratch. Dangerous stuff. I made this almost daily when I was pregnant. 😂

Chickpea pasta, 100x better tasting than it sounds. Lauren got me hooked on this one and I make it as is or add in leftover sausage, veggies, etc… if I feel like it.

Oil biscuits. Because I am Southern but have no patience for cutting butter into flour. Extra delicious with Zena Mango jam.

Cheesecake Dakarois. Enough said.