Feasts, delicacies, and drinks inspired by 29 horror movies from cult to canon are celebrated in Horror Caviar, A24’s debut cookbook. The leather-bound book features 29 recipes from 25 leading food artists, stylists, and chefs, along with six original essays. I was invited to create a recipe honoring a horror film of my choosing and selected the 1973 cult classic Ganja & Hess by the legendary director, playwright, and actor, Bill Gunn. Ganja & Hess lives on as a shining example of what it means to create as a Black artist in a world where whiteness and the white imagination are centered. My recipe “A Shadow In the Dark” is a Wagyu beef heart marinated in pinot noir for two days, stuffed with sorghum and spinach, and served with maple glazed carrots and crispy duck fat potatoes. It is evocative of Ganja and Hess’ intense love affair and the cultural richness of the Black identity; the idea that what appears as simple darkness to some can to others be a layering of shadows, forming a world full of depth and nuance that is hidden in plain sight.
