I love roadtrips. Last summer, we did two weeks from Manhattan to Bar Harbor, Maine. It was all the incredible food, museums, and hiking a girl could want.
In Manhattan, we decided to take a day exploring Central Park, starting at the southern end, and working up to the northern end where Harlem begins. I like to call it urban hiking. If you get to the very middle of the northern end (Some maps and signs say Lenox Avenue and some say Malcolm X Blvd – same thing) and keep walking another 16 blocks north (corner of 126th), you hit an amazing restaurant, Red Rooster Harlem. (There’s a subway stop right across from the restaurant if walking’s not your jam or if you’re using a cab, it’s 310 Lenox Ave.) It’s Marcus Samuelsson’s place, and it oozes cool and everything’s delicious. I picked up a baseball cap there, and couldn’t seem to put it away the rest of the trip. What can I say?! It loves hiking!
I fell in love with the book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, first. Everything was wonderful, but his cornbread was the best cornbread I’d ever had. There are a lot of cornbread recipes I love, but his really stands out. A huge thanks to Houghton Mifflin Harcourt for letting me share it with you. Don’t skip the sage honey butter in the notes! Who knew that sage belonged in honey butter? Marcus did. And it does. My review of the book is right after the recipe.
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