Get a taste of Harlem with these adobo chicken, collard green salad recipes!06:40
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.
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Make the turkey burger Al Roker says ‘changed his life’04:18
Football food: Make Elizabeth Heiskell’s Philly cheesesteaks and more05:54
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Beyonce’s nutrition coach, Marco Borges, makes his ‘chorizo’ vegan tacos04:06
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