In The Kitchen With Kam

08/14/2026

Grouper sandwich with homemade tartar sauce 👌🏽🤩

08/10/2026

This past weekend, I got back in the kitchen and made sweet potato & black bean quesadillas for my parents. Let me tell you, these did NOT disappoint! 🌱✨

My parents follow a whole-food, plant-based (WFPB) lifestyle and also keep their meals SOS-free (no salt, oil, or sugar), so it’s always a fun little challenge finding dishes that meet their dietary preferences without sacrificing flavor.

It had been a while since I’d cooked for them, and when a friend posted these sweet potato & black bean quesadillas, they immediately caught my attention. 👀 I turned to a recipe from Forks Over Knives, knowing it would be a good fit for the way they eat while still delivering a meal that felt satisfying and anything but boring.

And y’all… sweet potatoes + black beans + quesadilla = a combination I didn’t know I needed. 🤌🏾

If you’re exploring more wholesome, plant-forward foods — or you’re simply a foodie who loves discovering a new flavor combination, add these to your list! They’re proof that healthy eating doesn’t have to mean boring eating. 💚🌱

Recipe can be found here: https:// www.forksoverknives.com/recipes/vegan-burgers-wraps/black-bean-and-sweet-potato-quesadillas/

08/10/2026

🔥 Firebirds x Red Lobster 🦞🥩

A little surf. A little turf.
A very intentional second act. ✨

08/06/2026

Yesterday, I celebrated my mom’s birthday with my family at PLANTA (DC), and I have to say it may be my favorite plant-based restaurant in the DMV.🌱🍃

Every dish reflected thoughtful, seasonal ingredients, careful ex*****on, and beautiful presentation without feeling overdone. The menu strikes a balance between creativity and approachability, making each plate feel intentional.

The atmosphere deserves its own mention, too. Warm, stylish, and inviting, it’s the kind of place where you want to linger over good food and conversation.

I’m especially intrigued by the Passport to Summer menu, which features 15 globally inspired dishes. After this visit, I’m determined to work my way through every single one.

If you haven’t been yet, add PLANTA to your list. I’ll definitely be back.

08/05/2026

I’ve noticed that it’s primarily Tex-Mex and Mexican-adjacent restaurant chains being singled out in these recent food safety scares. At some point, we need to ask whether politics and racial bias are influencing which businesses become the face of these stories.

If food safety is truly the concern, then name all of the sources, suppliers, distributors, and affected retailers so people can make informed decisions, not selective ones.

And while you’re at it, start making regular trips to your local farmers market. The lack of transparency throughout our food system should concern all of us. The political undertones of these narratives may go unnoticed by the average consumer, but they’re worth paying attention to.

Pay attention. Ask questions. Demand transparency.

08/03/2026

Mind you… I was only eight years old when I wrote this little “recipe” for turkey dressing, so please extend a little grace. 😂😵‍💫

My mom found it tucked away in an old scrapbook and sent it to me, and I couldn’t stop smiling. Funny how the things we’re drawn to as children often become the very things that shape our lives.

I’ve always loved food, but I think this little recipe was born after one of those long nights watching my mom prepare for Thanksgiving. Back then, our home was full— family everywhere, laughter spilling from room to room, and my mom alongside her sisters creating what felt like pure magic in the kitchen. They never just cooked a meal. They created memories.

Somewhere along the way, without even realizing it, I stepped into that same role.

Now I’m the one roasting the turkey, making the dressing, whipping up the potato salad, filling deviled eggs, and stirring gravy from scratch. Every dish carries a little bit of the women who taught me. Their hands may not be the ones seasoning the food anymore, but their instincts, traditions, and love still show up in mine.

Seeing this little recipe reminded me of something important: recipes are more than instructions. They’re family history.

Maybe it’s finally time to write the cookbook that’s been living in the back of my mind for years. Not because I think my recipes are extraordinary, but because I want Saniyah and Idris to always be able to recreate the flavors, the traditions, and the feeling of our holiday table long after the dishes are put away.

Some things are simply too precious to leave to memory. 🥹❤️ 📝

07/29/2026

Finally‼️ Back in the lab — Oven roasted branzino paired with shaved Brussel sprouts and lemon caper capellini. 🤤

07/29/2026

Self care shows up in many ways — I skipped last week. This week, I was so happy to get back to my Tuesday evening sit down at Red Lobster. 🦀🦞🥔

07/16/2026