In a spacious light-filled kitchen in Atlanta, Tariya Camerino is preparing a pair of dishes

perfect for a Thanksgiving table.

You know what's great is I've never made this flavor before.

But what Tariya is making isn't traditional Thanksgiving fare.

There are dishes that she has developed herself by blending textures and flavors from multiple

cultures and traditions.

We're going to make cranberry marmalade and I'm going to use black lime, which is

Middle Eastern, they dehydrate the limes and it makes them really sharp flavored and

then they'll have mandarin and sumac and homogranin molasses.

I'm also going to do roasted sweet potato with sorghumed raje, so candied sorghum

grain and homogranits.

And I don't remember what else was supposed to be on it.

We're just going to kind of wing it.

Tariya is a professional chef, so she's no stranger to improvising in the kitchen, whether

she's deciding which ingredients to add to a dish or just how much water to pour into

a scalding pan.

The water as far as measuring goes, you want just enough to cover the top.

But when Tariya creates dishes, she's very intentional.

As she moves around the kitchen, she's using all of her senses to decide what her next

move should be.

She carefully sniffs each of her ingredients one by one and she listens, for example,

to the cranberries bubbling on the stove in a pot to see when they'll be ready.

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