Our Readers Share Their 10 Favorite Recipes from Toni Tipton-Martin’s “Jubilee”
Toni Tipton-Martin’s Jubilee is Kitchn’s February pick for our Cookbook Club. See how you can participate here.
We’ve had so much fun the past few weeks, following along as our readers cooked from Jubilee, and shared recipe photos on Instagram and in our private Facebook group (P.S. have you joined yet?). To wrap up the month, we combed through everyone’s delicious praise, and chose the most oft-made recipes from the book. This way, people who are just joining us (or who finally got their hands on their library copies) can figure out what to make first. Here’s what everyone has been making and loving so far:
1. Louisiana Barbecued Shrimp
We’re not surprised that this beauty of a recipe is Jubilee’s covergirl. Flavorful, unpeeled shrimp is sautéed in lots of garlic, wine, Worcestershire sauce, and spices. Serve with crusty bread so you can soak up the delicious pan sauce. (P.S. If you’re a fan of shrimp, our readers also loved making the Lowcountry Shrimp and Grits on page 257.)
Get the recipe: Louisiana Barbecued Shrimp
2. Wilted Mixed Greens with Bacon
Our readers loved making this greens dish, wilted with a hot bacon dressing as a flavorful dinner side. (Emphasis on flavorful.) Tipton-Martin recommends using mixed tender greens with this recipe, but also granted permission to use any greens of your choosing.
Get the recipe: Wilted Mixed Greens with Bacon
3. Biscuit-Topped Pot Pie
Countless readers cooked up this gorgeous, warming, biscuit-topped chicken pot pie this month. Pulling this beauty together is the perfect way to spend a chilly winter afternoon.
4. Bourbon Pecan Pie
You don’t have to wait until Thanksgiving to make your next pecan pie. We grant you permission to start practicing with this stunner from Jubilee, that’s made extra special with bourbon and molasses.
5. Sweet Potato Salad
As Tipton-Martin writes, this dish “is a popular alternative to classic potato salad with a connection to the tropics.” Cubed sweet potatoes are dressed with a gingery, orange-maple dressing, and tossed with onions, parsley, pecans, and raisins. WOW.
6. Broccoli and Cauliflower Salad with Curried Dressing
If you like a crunchy, cold broccoli dish, you’re going to love this one. One of our readers confessed that this might even be her “new go-to potluck dish from now on.” Note: This salad should rest for at least 8 hours before serving for maximum flavor-mingling.
7. Island Banana Bread
It’s never a bad idea to make a homemade loaf of banana bread (for breakfast or dessert). As it’s written in Jubilee, “for the best banana flavor, be sure to use very ripe, nearly black bananas.”
8. Old Fashioned Pancakes
SO many readers attempted the Jubilee version of classic pancakes and could not stop raving about how delicious and simple they are to make. This might just give your other pancake recipe a run for its money…
9. Jamaican Rice and Peas
Tipton-Martin provided many options for making “Jamaica’s ‘coat of arms’ in cooking.” Our readers enjoyed experimenting with different types of beans and peas in their own versions of this dish. Of course, the classic calls for dried red beans.
10. Baked Macaroni and Cheese
This version calls for elbow mac, cheddar cheese, Jack cheese, butter, sour cream, eggs, evaporated milk, and seasonings like white pepper, cayenne, and paprika. Bake this bubbling, golden, crusty-topped macaroni and cheese for a crowd and you’ll probably get asked to make it again and again and again for the rest of eternity.
What’s your favorite thing you’ve cooked out of Jubilee? Let us know in the comments!