My name is Tangie Holifield and Welcome to my  blog “On The Menu @ Tangie’s Kitchen”.

I have a confession to make……I am a foodie  and I LOVE to cook!

Cooking has always been a hobby of mine, since I was 9 years old and after 20+ years as a research scientist, I think I have found my true calling in life.

As a foodie and a home cook, with a passion for food and growing my own vegetables in my back yard, I am inspired by the Southern foods and desserts cooked by my grandmothers and mother and the global cuisines found on the continents of Africa, Europe, South America and Asia.

My point of view about food in general is that it should be “sustainable soul food”; that food should be fresh, healthy, wholesome and affordable.BD1055601050_vert_0

I also believe that as a chef or home cook, you must bring your whole self to the table if you want to thrive in today’s crazy world: your personality, your sense of humor, and most importantly, your heart. All of these elements brought me to create On The Menu @ Tangie’s Kitchen back in 2013. Since then, the blog has been thriving, and has quickly gained a loyal following.

In the meantime, I invite you to browse my site, take a look at the photos, make a comment or two on the posts, learn about my passions  and explore what excites and interests you as well.

I hope that you will enjoy reading my blog and that I have inspired both the novice cooks and veterans alike.


8 thoughts on “About

  1. Ellen Brotherson

    Hi Tangie, I have been intrigued by the history on this site of Mac and Cheese. Amazing information, great writing! Thank you! The reason I came here was to resolve, in my mind anyway, a question that came up earlier tonight (at a dinner party) about whether Mac and Cheese is soul food. Everybody there was white, but I am the fortunate parent of a woman who identifies as a Black American and who is an amazing cook (specializing in soul food and the cuisine of Morocco), so I thought I had pretty good inside information on this question. My companion argued that “Soul Food” was rural Southern cooking from a specific era. She felt that macaroni wasn’t even widely available in America during this era. Nevertheless, I assured her, Black cooks all over this nation make delicious–usually wonderfully spicy–Mac and Cheese and consider it their own. She remained dubious, but though I’m really not interested in winning that particular argument, I was curious. What delicious irony to discover that what was likely the very first M&C made in America was the invention (or original adaption of a French recipe) by an African American chef–and it happened during the time of Jefferson. Thanks so much for the research that went into uncovering that poignant story. Let’s hope that food writers and researchers, such as yourself, will eventually be able to correct the misattribution of James Hemings’ important culinary contributions.
    I’d love to hear more of your story. Are you, for instance, any closer to completing that cookbook?

    • Hello Ellen.

      Thank you so much for stopping by my blog. I am so humbled by your praise. In unraveling the culinary history and the food pathways of American Cuisine, I have discovered many insights as to what we usually think are unique dishes, inherent and closely tied to a ethnicity, culture, and region is truly a global amalgamation as a result of human migration and trade since the dawn of time. Most people will generally agree that “Soul Food” belongs to the South as it was developed in the antebellum slave kitchens as slave cooks used offal, food sources from the indigenous tribes as well as foods introduced from Africa and Asia through the Columbian Exchange, as well as introducing cooking techniques such as deep frying and barbecuing . These foods and techniques incorporated European cuisine and eventually, the food that slaves ate eventually made its way to the slave master’s table. This history and the democratization of food in America is interesting indeed. And as my grandmother always said, that any food that brings comfort to the hearts and minds of people is truly “Soul Food” in some way or another, meant to be shared.

      As for completing that cookbook, it is coming along quiet nicely, according to my editor. We are looking to have it ready by Summer of 2019. Say a prayer and keep your fingers crossed. I will let you know as soon as it is released for sale.

      Once again, thank you for taking the time to read my blog. I am eternally grateful.


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