Photo of Osayi Endolyn
Photo of Osayi Endolyn

Osayi Endolyn

Osayi Endolyn is a James Beard Award-winning writer whose work explores food and identity. She is co-author of national bestseller "The Rise: Black Cooks and the Soul of American Food", with Marcus Samuelsson.

Expertise: Food & Culture, Identity

Experience: Osayi Endolyn writes at the intersection of food, culture, identity, and place. She's been published in the New York Times, Eater, Condé Nast Traveler, and more. She's a regular contributor to food-centered storytelling on various TV platforms, including "Chef's Table" and "Ugly Delicious" on Netflix. Her audio offerings have been featured on NPR's "1A", "The Takeaway" with Melissa Harris-Perry, "The Splendid Table" with Francis Lam, and the Sporkful podcast, for which the team won a Webby. Osayi's essays on subjects like the complicated origins of American fried chicken and the experience of dining out as a Black woman in collections "You and I Eat the Same" and "Women on Food" have been widely celebrated.
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Rosy Hibiscus-Gin Lowball
Rating: Unrated
On the fence when it comes to gin? Try a sip of this gateway cocktail. Known as sorrel in parts of Africa, roselle—the type of hibiscus used in most hibiscus teas—complements the floral notes of gin, resulting in a refreshing, balanced beverage. Stir leftover hibiscus tea into lemonade for a refreshing nonalcoholic sipper.
At his Harlem residence, renowned chef and author Alexander Smalls entertains like no one else—even when “entertaining” means gathering guests on the stoop outside for cocktails and pie at a social distance.