Bryant Terry

Bryant Terry is a James Beard Foundation Leadership Award-winning chef, activist, and author of Vegan Soul Kitchen & Afro-Vegan (Ten Speed Press).
Bryant Terry’s Sautéed Cabbage and Roasted Potatoes
Cookbook Club
The initial inspiration for this recipe was atakilt, a hearty Ethiopian dish of slow-cooked potatoes, cabbage, and carrots.
Jul 16, 2020
Bryant Terry’s Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts
Cookbook Club
This recipe is inspired by courgettes avec des arachides (French for “zucchini with peanuts”), a classic dish from the north-central African country Chad.
Jul 14, 2020
Recipe: Bryant Terry’s Curried Corn and Coconut Rice
The coconut rice and curried corn in this recipe could very well be eaten separately, and they would make fine additions to lunch or dinner, but the combination of the two is truly special. I call for my homemade Jamaican curry powder, giving the corn a complex spicy, sweet, and slightly sour flavor profile. Even if you don’t plan to make a whole 4th of July feast on your own, this is one of those dishes that always impresses when you show up at someone else’s cookout.
Feb 3, 2020
Recipe: Bryant Terry’s Mango-Coconut Ice Pops
If you can boil a pot of water, you will have no trouble making these delicious and refreshing pops. The rich sweetness of the mangos is mellowed out by the creamy coconut milk infused with bright and aromatic makrut lime leaves, which are often paired with coconut milk in savory Southeast Asian dishes. The lime and orange juices provide brightness and faint acidity.
Feb 3, 2020
Recipe: Bryant Terry’s Napa Cabbage & Kale Coleslaw with Creamy Miso-Ginger Dressing
This modern take on classic coleslaw has everything you want in a nutrient-rich summer salad — lots of greens. The combination of mildly flavored Napa cabbage, earthy lacinato kale, delicate green peas, and crunchy green beans makes you feel like you have fulfilled your nutritional requirements for the next three days after having a serving or two. The pièce de résistance of this dish, though, is the tangy, flavor-filled miso, ginger, and silken tofu-based dressing.
Jan 29, 2020
Party Tunes: A 4th of July Playlist from Bryant Terry
In our industrialized system of growing, harvesting, processing, packaging, transporting, and marketing what we eat, food is considered a commodity. For the handful of transnational corporations that control most of our food system, art, culture, community, and the like only become important when being used in the service of raking in profits.
Oct 17, 2019
An Afro-Asian 4th of July Menu from Bryant Terry
Like most of my work, this Afro-Asian 4th of July menu has the texture of autobiography and draws heavily on the way my family eats at home. Don’t get me wrong, we don’t pull out all the stops every day like we did for this menu. But on weekends, holidays, and celebrations, we invite family and friends over to cook multiple dishes and break bread together, all while talking, laughing, and dancing.
Jun 9, 2019
Recipe: Bryant Terry’s Gunpowder Lemonade
After sweet tea, a refreshing glass of lemonade is the quintessential summer thirst-quencher in the South. I have memories of gallon-sized pickle jars filled with white sugar-laced lemonade that my maternal grandmother used to make at her home in Memphis.
May 29, 2019
Recipe: Bryant Terry’s Fresh Herb Roasted Potatoes
In the midst of a flavorful meal, it is nice to have a simple starch dish like these tasty potatoes.
Jul 3, 2015
Recipe: Bryant Terry’s Pomegranate-Peach Barbecue Sauce
Being from Memphis, I’ve been a bit nervous about crafting a recipe for barbecue sauce. People take barbecue seriously in my hometown, and from all available evidence, Memphis-style barbecue sauce is better than any other. In the past, I’ve created a barbecue-inspired marinade in which to bake tofu or tempeh, but this is my first attempt at making a proper sauce.
Jul 1, 2015
Recipe: Bryant Terry’s Grilled Vegetable and Tofu Kebabs
You can’t go wrong serving these kebabs this 4th of July. You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad, or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables! Tweak the recipe by using whatever vegetables are most exciting to you.
Jun 29, 2015