Toni Tipton-Martin
Editor-in-Chief at Cook's Country
Editor-in-Chief America’s Test Kitchen #cookscountry, & award-winning author promoting the connection between culture, cooking, & community
Articles
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2 months ago |
tablemagazine.com | Kylie Thomas |Toni Tipton-Martin
We’re back with another installment of Cookbook Club featuring Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin. As I touched on in our first cooking adventure from the book, Tipton-Martin combed through over 400 cookbooks dating to 1827 to create a more accurate historical account of African American cooking that goes well beyond “southern” and “soul” cooking. The book also includes original recipes to show launching points for the dishes the author created.
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Aug 18, 2024 |
robertsimonson.substack.com | Toni Tipton-Martin |Lynnette Marrero |Megan Krigbaum |Robert Simonson
Well, it really has been something—seven days of Gin content, which is never a bad thing. Over the past week we’ve reviewed more than 40 gins; done two in-depth interviews with gin luminaries; dove into gin-revival history; spotlighted a new style of gin; visited a New York City gin palace; and showcased twelve gin cocktails and the books they came from.
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May 4, 2024 |
blackdoctor.org | Toni Tipton-Martin |Dominique Lambright
Cooking can be very intimidating, especially when we didn't grow up learning or seeing family come together for big meals. But on the other hand, it can be this wonderful event, celebration, or an intimate thing we do with the people we love. Either way, as much as we cherish such big or small meals, we can become afraid to cook because it won't be the same. Or at least you feel that way. You won't get the same experiences or outcomes when cooking yourself.
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Feb 23, 2024 |
latimes.com | Toni Tipton-Martin
1 pound honey-roasted turkey breast 2 cups cooked rice, chilled 1 medium tomato, chopped ½ cup diagonally cut celery ½ cup golden raisins ⅓ cup olive or neutral oil 2 tablespoons lime juice 2 teaspoons curry powder ½ teaspoon dry mustard ½ teaspoon onion or garlic salt ¼ teaspoon hot pepper sauce ¼ cup chopped salted peanuts1 Cut turkey into ½-inch cubes. Place in large bowl with rice, tomato, celery and raisins.
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Feb 23, 2024 |
ca.style.yahoo.com | Toni Tipton-Martin
An easy, flavorful and low-fat lunch or dinner salad recipe that uses honey-roasted turkey breast: Island Turkey-Rice Salad
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In Toni’s Library - an incredible moment in book publishing history and one of the most important talks of my career! https://t.co/MQPdVizFbh
It will be so wonderful to see old friends and make some new ones this weekend! https://t.co/ph3BCOwKp5
My heart is full. I am so thankful to have been invited to join this important work.
