
Fried chicken, wilted greens, devil’s food cake
Toni Tipton-Martin is a multi-award-winning food journalist, historian, author and this year’s recipient of the seventh annual Julia Child Award. The jury has recognized her for her work as a writer, editor, academic and food justice warrior. She has long championed the study, appreciation and awareness of African American cuisine. As part of that mission, Tipton-Martin is sharing her Juneteenth menu, which includes Buttermilk Fried Chicken, Wilted Mixed Greens and Devil’s Food Cake from her cookbook “Jubilee.”
Like July Fourth celebrations, Juneteenth is characterized by summer cookout dishes: barbecue, baked beans, deviled eggs, potato salad, cakes and