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Get a taste of Harlem with these adobo chicken, collard green salad recipes!
Rising chef J.J. Johnson, who co-wrote the cookbook “Between Harlem and Heaven” with chef Alexander Smalls, gives TODAY an insider’s look at Harlem’s most delicious flavors. He then joins Al Roker in the TODAY kitchen with recipes for grilled chicken thighs with adobo sauce and collard green salad with coconut dressing.
John and Tony Alberti make delicious lemon linguine04:22
The Grill Dads make lemon chicken paillard and grilled peach salad05:56
Chef Jernard Wells makes delicious lime basil chicken03:20
Learn how to grill like Al Roker with a TODAY cooking class06:22
Giada De Laurentiis shows off a delicious no-cook recipe for tomato sauce04:01
Celebrate National French Fry Day with fries 3 ways!03:59