Jamila Robinson

Dec 2, 2024 | bonappetit.com | Jamila Robinson

I relish the period of reflection that comes after the holiday parties and before the new year. It’s filled with best-of lists, from everything we ate, our favorite trips, and the recipes we tried. As the covers of Bon Appétit filled my office over the past year, a collage of stories, stunning photography, transportive dining experiences, and new recipes emerged: a mood board of food culture worthy of a toast.

Nov 5, 2024 | bonappetit.com | Jamila Robinson

I can make a case for any Thanksgiving moment being wonderful. Of course, I’m always grateful to gather with friends and family on the holiday, but I also treasure the little things that make us laugh and make the day matter. Like giving pastry brushes an egg-wash workout on all that pie crust. Conspiring with my cousin to shake on a bit more seasoning while Granny’s back is turned. Skipping next-day leftovers for eating red curry at a Thai restaurant.

Jul 30, 2024 | bonappetit.com | Jamila Robinson

“We should know where our food comes from." This is one of those clichés we use when discussing everything we eat whether it’s in a restaurant or if we are cooking at home. But it's rare to see the journey of food from where it’s grown, to how it’s sold, to where it’s plated.

Jun 6, 2024 | bonappetit.com | Jamila Robinson

I started hosting Juneteenth celebrations at least a decade before the day became a national holiday in 2021. I relish any opportunity to gather friends in my garden. It’s a chance to throw whole branzino, summer squash, and bell peppers on the grill. I get to show off my grandmother’s pound cake recipe and churn fresh vanilla ice cream in honor of James Hemings, Thomas Jefferson’s enslaved chef who is often credited with popularizing the French dessert.

Jun 6, 2024 | yahoo.com | Jamila Robinson

Photograph by Brad OgbonnaI started hosting Juneteenth celebrations at least a decade before the day became a national holiday in 2021. I relish any opportunity to gather friends in my garden. It’s a chance to throw whole branzino, summer squash, and bell peppers on the grill. I get to show off my grandmother’s pound cake recipe and churn fresh vanilla ice cream in honor of James Hemings, Thomas Jefferson’s enslaved chef who is often credited with popularizing the French dessert.