Toni Tipton-Martin

The Clover Leaf is a floral, fruity, and sweet gin drink, made with grenadine, lemon juice, and egg whites, which has the taste and texture of berry cream soda.

This Manhattan gets its bright color and sweet pizazz from a little bit of maraschino cherry juice.

This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.

Adding egg to praline topping is a modern twist. Unlike the crumbly topping that might crown a sweet potato casserole, this treatment creates a smooth layer that melts onto the custard.

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here. This recipe makes two crusts, for either two single-crust pies or one double-crust pie. Making the full amount is just as easy as making half of it, so if you only need one crust, freeze the other; that way there is always homemade dough on hand.

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.