“The first thing I learned to make was eggs,” said Ashlea Carver, who recalled being stove-side as soon as she was tall enough to peek over a countertop. “I don’t remember a time when I wasn’t interested in cooking.” The food blogger and founder of All the Healthy Things, a leading recipe website that celebrates diverse, simple and nourishing meals.
Carver’s love for cooking comes from a mix of traditions that reflect the modern practicalities of family life. Her father typically handled the first meal of the day. “My dad’s like the breakfast guy. I have lots of memories of him making omelets or hash browns in the mornings,” she fondly recalled. “He really loves to experiment. He’ll text our family group chat with some random ingredient he found.”
Carver’s mother navigated the family’s other two meals, with hearty soups and grilled ham and cheese sandwiches as her calling cards. But it was old school that ruled during the holidays. “We would go to my grandmother’s house for Thanksgiving, and there would be tons of dishes that basically she and my great aunt would make. It would just be the two of them making, like, all of this food. And I have very distinct memories of spending time in the kitchen with her.”
It was a combination of all of those moments, from her dad’s egg medleys to her mom’s slamming sandwiches to sitting across the table from grandmother peeling potatoes, that helped bring Carver to a clear conclusion: There is something special about food. So, after spending a few years working as a lawyer, the North Carolina native realized that she wanted to pivot to a career path that fed her soul, literally.
“In 2019, I realized that food wasn’t just a hobby, it was the goal, and I never looked back,” she said. “I always say All the Healthy Things is your go-to place for quick, easy and delicious weeknight dinners and a little bit of everything in between. There are tons of recipes, some for even if you need to fill in the gaps, like a side dish or dessert, or if you’re looking for something really easy for breakfast or snack. We have everything covered.”
Carver sees All the Healthy Things as more than a space for great recipes. It’s an opportunity to expand our communal sense of food. “There’s a tendency to put Black food in a box, but to me, Black food is the food of Black people. It’s so broad because we are not a monolith. We have so many different cultures and subcultures,” she said.
“I grew up thinking that whatever my family ate and whatever we enjoyed and gathered around was the food of our culture. I think there’s a way to honor the history and the roots of the Black culture of food while also not putting it in a box because we can do whatever we want.” To that end, All the Healthy Things reflects a variety of meals Black families love or may want to try.
For Carver, the understated value of food is its importance in community building. Food holds stories and legacy and creates memories. A frequent host, she’s always thinking of perfect pairings to create memorable, flavorful moments for guests. This summer, the food expert is pairing sweet tea with jalapeno cheddar cornbread at gatherings.
“My grandmother’s hot water cornbread was my favorite thing in the world,” she said of her inspiration. “And when I think of sweet tea, I love the idea of them together. The jalapeno cheddar cornbread doesn’t have any sugar in it, so the savory taste complements the tea.”
Whether you’re serving traditional southern fare or other dishes that make palettes sing, tasty sweet tea is always a hit at gatherings. That’s why this refreshing drink is often on Carver’s dining menu. According to the popular food blogger, the potential pairings are endless.
“In the summertime, savory dishes such as baked beans, pasta salad, potato salad or chicken and ribs from the grill go with tea because of the salty and sweet tastes,” she added. And that’s just a few of her choices. “It just balances out well.”
Find out more about Ashlea Carver at All the Healthy Things or @allthehealthythings.
Read Carver’s recipe for jalapeno cheddar cornbread below:
Jalapeño Cheddar Skillet Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 oz sharp yellow cheddar, shredded
- 1 jalapeño pepper, seeds removed and finely diced
- 1 1/2 cups buttermilk
- 2 eggs
- 1/4 cup unsalted butter, melted + 2 tablespoons unsalted butter
- flakey sea salt, for garnish
Method
- Place an 8-or 9-inch skillet in the oven and then set to preheat at 400 degrees.
- Add the cornmeal, gluten-free flour and baking powder and salt to a large mixing bowl. Then, add the shredded cheese and jalapeño and stir until well combined.
- In another bowl, whisk together the eggs, buttermilk, and 1/4 cup melted butter.
- Pour the wet ingredients into the dry and gently fold until everything is well combined.
- Remove the hot skillet from the oven and add 2 tablespoons of butter. Add the skillet back to the oven and let it melt completely. Once the butter has melted, remove the skillet from the oven and swirl the butter around until the skillet is fully coated. Pour the batter into the hot skillet.
- Bake the cornbread for 25-30 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown. Top with more butter and enjoy!
