The New Ebony Cookbook by Charlotte Lyons draws on more than three decades of experience in the iconic Ebony magazine test kitchen to present over 200 approachable, flavor-forward recipes. Blending soul food staples like Bourbon-Barbecued Ribs and Candied Yams with contemporary dishes such as Caribbean Lobster Salad and Walnut Sweet Potato Pie, the collection reflects the evolving tastes of Black American households at the turn of the millennium. Practical, wide-ranging, and culturally significant, this cookbook captures the enduring influence of the Ebony kitchen as both a culinary authority and a touchstone of African American life.
