Nicole A. Taylor's guest appearances

Nicole A. Taylor

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

In Black America

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Nicole A. Taylor is a food writer, recipe developer, and master home cook. Her latest book is Watermelon &amp; Red Birds: A Cookbook for Juneteenth and Black Celebrations. Now, we’ve known Nicole for a while, but this conversation was the first time we were able to sit down and talk about food in her native Georgia, her work as a writer and editor in New York City, and the meaning of Juneteenth. We also go behind the scenes at one of America’s most well-known food magazines, where Nicole has been working. What a great interview. Also on the show we have a great conversation with José R. Ralat. José is the current Taco Editor at Texas Monthly and the winner of multiple James Beard Awards for his deeply reported journalism. Check out his book American Tacos, a modern classic. We talk about the state of the taco in America, among many other topics.More From Nicole A. Taylor and José R. Ralat:A Juneteenth of Joy and Resistance [NYT]Hibiscus Snow Cones [Food &amp; Wine]A Major Ingredient Is the Cook w/ Cal Peternell, Matt Rodbard, Nicole A. Taylor [YT]Defining ‘Guisado’ Is Just as Messy as the Dish Itself [Texas Monthly]

Nicole A. Taylor is a food writer, recipe developer, and master home cook. Her latest book is <a href="https://www.amazon.com/Watermelon-Red-Birds-Juneteenth-Celebrations/dp/1982176210" rel="noopener noreferrer nofollow" target="_blank">Watermelon &amp; Red Birds: A Cookbook for Juneteenth and Black Celebrations</a>. Now, we’ve known Nicole for a while, but this conversation was the first time we were able to sit down and talk about food in her native Georgia, her work as a writer and editor in New York City, and the meaning of Juneteenth. We also go behind the scenes at one of America’s most well-known food magazines, where Nicole has been working. What a great interview. Also on the show we have a great conversation with José R. Ralat. José is the current <a href="https://www.texasmonthly.com/contributors/jose-r-ralat/" rel="noopener noreferrer nofollow" target="_blank">Taco Editor</a> at Texas Monthly and the winner of multiple James Beard Awards for his deeply reported journalism. Check out his book <a href="https://www.amazon.com/American-Tacos-Jos%C3%A9-R-Ralat/dp/1477316523" rel="noopener noreferrer nofollow" target="_blank">American Tacos</a>, a modern classic. We talk about the state of the taco in America, among many other topics.More From Nicole A. Taylor and José R. Ralat:<ul><li><a href="https://www.nytimes.com/2020/06/09/dining/juneteenth-food-black-chefs.html" rel="noopener noreferrer nofollow" target="_blank">A Juneteenth of Joy and Resistance</a> [NYT]</li><li><a href="https://www.foodandwine.com/recipes/hibiscus-snow-cones" rel="noopener noreferrer nofollow" target="_blank">Hibiscus Snow Cones</a> [Food &amp; Wine]</li><li><a href="https://www.youtube.com/watch?v=ckHxgY-TJHQ&amp;t=179s" rel="noopener noreferrer nofollow" target="_blank">A Major Ingredient Is the Cook w/ Cal Peternell, Matt Rodbard, Nicole A. Taylor</a> [YT]</li><li><a href="https://www.texasmonthly.com/food/defining-guisado/" rel="noopener noreferrer nofollow" target="_blank">Defining ‘Guisado’ Is Just as Messy as the Dish Itself</a> [Texas Monthly]</li></ul>

258: Nicole A. Taylor

Junteenth was celebrated across the country this weekend and is observed nationally Monday. In a new, Juneteenth-inspired cookbook, Nicole A. Taylor puts a summery spin on traditional African American food: making cocktails with sweet potatoes, fresh salads with collard greens and tons of ice cream. Although many people argue against commemorating the holiday with barbecues and other celebrations, Taylor spoke to Here and Now's Scott Tong about the juxtaposition of sorrow and sadness and how Black Americans have always had to make space for both.