Black chefs across L.A. share the dishes that define their Thanksgiving celebrations, including curry-golden macaroni and cheese pie and a flower-topped carrot cake.
When I can, I like to drive down to my parents' home in Riverside the day before Thanksgiving. When I wake up in my childhood bedroom the next morning, the house is already warm. The heater and oven are on and my mother is in the kitchen, grating cheese at the table or stirring collard greens on the stove.
It's no wonder this macaroni and cheese pie is one of the most popular dishes at Bridgetown Roti, the vibrant Caribbean restaurant chef Rashida Holmes owns with her mother Joy Clarke-Holmes and business partner Malique Smith. With a crispy exterior, cheesy gooey-ness wedged into the spirals of fusilli noodles and a warm burst of curry spice, the pie is a wonderland of textures and flavors. Get the recipe. Cook time: 1 hour 15 minutes. Serves 8 to 10.
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