Food People, Parent Picks: Chef Alexander's Favorite Things
Alexander shares the spices, cookware, and go-to dishes that make his family meals unforgettable.
Food People, Parent Picks: we ask our favorite chefs, food writers, and industry insiders who we interview in our Order Up! Series to share the products, books, and bites they can’t live without.
Small Bites:
Books, Books, Books! All by Chef Alexander Smalls:
When Alexander Graced the Table [Bookshop, Amazon] - Chef Alexander’s children’s book!
Between Harlem and Heaven: Afro Asian American Cooking for Big Nights, Weeknights, and Every Day [Bookshop, Amazon]
The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa [Bookshop, Amazon]
Meals, Music, and Muses: Recipes from My African American Kitchen [Amazon]
Grace the Table: Stories and Recipes from My Southern Revival [Amazon]
🥔 One Potato is a reader-supported newsletter - paid subscribers have access to the full archive of Recipes and Specials Interviews and Community Voices for $5/month or $45/year.
We started this week with Chef Alexander Smalls’ Order Up! interview, where he shared stories of tending his grandfather’s garden, learning at his mother’s side, and finding his way from opera stages to restaurant kitchens. As always, you can read it here; It’s full of wisdom about legacy, storytelling, and how food connects us across generations.
Today, we’re bringing you Chef Alexander’s Food People, Parent Picks, a rapid-fire look into the ingredients, tools, and dishes he swears by. From the West African suya spice blend that brings instant depth to a meal, to gumbo inspired by both Carolina Lowcountry and West African okra stew, to the way he hosts guests so that food itself becomes the centerpiece of community, you’ll find plenty of inspiration for your own family table.
Is there one ingredient you always recommend having on hand that instantly makes a dish feel like home?
Suya spice. It’s a West African mix of chilies, garlic, and ginger — sometimes peanuts, though I skip those because of allergies. [If you make your own blend at home, you can leave the peanuts/peanut powder out.] For me, it brings the depth, heat, and soul of African flavors in one blend. Even with all the herbs and spices out there, the right combination of chilies, garlic, and ginger just brings it all together.
Is there a dish every child (or person) should try at least once?
A really good macaroni and cheese. Quality ingredients are key. You don’t need five cheeses, just one that speaks to your palate. I make mine with a béchamel sauce and buttermilk, just like my mom did. That’s what makes it truly comforting.
What’s a kitchen tool or piece of equipment you swear by?
Cast iron skillet. There’s nothing you can’t do with it. You can cook an entrée, cornbread, or even mac and cheese. I have multiple sizes; every kitchen should have a few. It holds heat beautifully and cooks evenly.
Is there a cookbook (besides your own) you think every home cook should have?
The Taste of Country Cooking by Edna Lewis [Bookshop, Amazon]. Edna personally inspired me early on — she helped me realize I didn’t need permission to become a chef. Her work taught me so much about flavor, tradition, and cooking with confidence. I also admire Vertamae Smart-Grosvenor, Vibration Cooking [Bookshop, Amazon]; self-described Geechee girl, as she called herself.
Do you have a go-to meal when cooking for family, especially when time is limited but you want it to feel special?
Gumbo — more like a Carolina or West African-style okra stew than New Orleans gumbo. My version has lots of seafood, sometimes duck sausage. One I did for Food & Wine was okra, shrimp, and catfish. It’s hearty, flavorful, and always hits the spot.
Any tips for turning a regular meal into an unforgettable experience?
Hosting is everything. Music sets the mood, but your presence matters most. Welcome guests, engage them, talk about the dishes, and make the food the centerpiece. Create a sense of intimacy and pride around the meal. I promise, that’s what people will remember.
Favorite gifts to give fellow food lovers?
Fresh herbs, a unique spice or sauce. I love sharing special things like Akabanga chili oil from Rwanda; it’s scotch bonnet-based, hot but flavorful. Little touches like that always delight people.
Sweet, savory, or both?
Savory. Dessert is dessert — savory always wins.
What do you hope kids learn from watching grown-ups cook?
The joy of cooking, and how it fosters community and closeness. Cooking is selfless — it’s a gift you give others. I hope kids see that and want to carry it forward, just like I did growing up with sacred Sunday dinners.