Juneteenth Quaff & Quill: Cookbook Talk with Nicole A. Taylor

Join the Institute for Thomas Paine Studies for a conversation about the very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor, who draws on her decade of experiences observing the holiday.

All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of “red drink” are essential to Juneteenth gatherings. In Watermelon and Red Birds, Taylor puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes.

Watermelon and Red Birds contains over 75 recipes, including drinks such as Afro Egg Cream, dishes including Peach Jam and Molasses Glazed Chicken Thighs, and desserts such as Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special.

These recipes and our conversation with Taylor will inspire you to host your own parties to salute one of the most important American holidays, and moments to savor joy all year round.