About Toni Tipton-Martin

Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award–winning The Jemima Code. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas. @tonitiptonmartin

A person lifting the lid off a pot filled with chicken and dumplings.

Classic Chicken and Dumplings

Our recipe testers are likening this chicken and dumplings to sleeping in sheets that are still warm from the dryer. It’s that comforting.

  • (1)
  • 1 H
  • 2 H, 30 M
  • 4
A tray of unbaked bbq meatballs with a set of measuring spoons beside it and a bowl of barbecue sauce in the background.

BBQ Meatballs

Meatballs take a bath in homemade BBQ sauce that boasts an incredible sweet heat and a complexity that you’d never believe happens with so little effort.

  • Quick Glance
  • 30 M
  • 1 H, 10 M
  • 0
Two jars of pickled shrimp on a wooden cutting board.

Pickled Shrimp

A Southern classic, pickled shrimp are subtly flavored with herbs and spices in a nuanced way. So much so you’ll be wondering where these have been your entire life.

  • Quick Glance
  • 35 M
  • 8 H, 40 M
  • 0