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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.
Chef Adam Richman makes his mom’s chicken marsala03:24
Sebastian Maniscalco shares his favorite meatball recipes04:47
Get in the autumn spirit with these 3 seasonal side dishes04:26
Daniel Breaker of ‘Hamilton’ makes tasty tea-brined fried chicken05:09
Matt Abdoo and Tre Wilcox make tasty grub for football-watching05:38
Anthony Scotto whips up an easy Bolognese sauce05:24