Adrian Miller’s New Barbecue History Book Black Smoke Debuts April 27


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Food historian Adrian Miller won a 2014 James Beard Award for his first book, Soul Food: The Surprising Story of an American Cuisine One Plate at a Time (2013). He followed that up with The President’s Kitchen Cabinet in 2017, exploring the history of African-American chefs in the White House. Miller says the reason for writing his third book, Black Smoke: African Americans and the United States of Barbecue, which is scheduled for release on April 27, is the same as it was for his first two efforts: “The people who decide what stories are being told are white — and they’re getting recommendations about what stories to tell from other white people.”

This leads to a much narrower range of the history of food in the United States

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Best crispy smashed potato recipe

Potatoes are one of the most versatile foods out there, hence why they are often overlooked. But these garlic smashed potatoes are truly unforgettable once you try them. They are so incredibly easy to make and serve as the perfect side for any meal. I often eat them straight off the pan as a snack too! They do take a little time to prepare but require very little actual cooking, so they are perfect to whip up while studying or in a meeting.


  • Potatoes (Note: For this recipe, you must use small potatoes! Most grocery stores sell packs of mini potato medleys that are perfect for this.)
  • 2 tablespoons olive oil 
  • 3 to 4 cloves crushed garlic or garlic seasoning
  • Salt and pepper (plus any other seasonings your heart desires)
  • Parmesan cheese (optional) 


  1. Place your potatoes into a pot filled with water, and then bring to a
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