The New Southern Table, for Summer

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NewSouthernTablecoverOrder a copy of The New Southern Table, on Amazon. Each chapter depicts a quintessential southern ingredient — okra, collard greens, peanuts, sweet potatoes, pecans, and more — and the recipes are a jazz riff on those ingredients, inspired by my own travels and cuisines around the world. The book’s photography is my own, too. Great to have on hand as summer approaches and farmers markets become bountiful.

Squash Tempura with Soy Lime Dipping Sauce


fried_zucchiniHere’s an outtake image from The New Southern Table — one that didn’t make it into the book. This recipe celebrates the simplicity of fresh Southern vegetables when cooked quickly and eaten right away, and was inspired by a trip I took to Tokyo when working on the book. Get a copy of the book for the recipe!

Decatur Book Festival Demo and Signing

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Tomorrow I’ll be at the Decatur Book Festival near Atlanta for a cooking demo and book signing. Excited to cook Chicken, Corn, Squash, and Poblano tacos from the summer squash chapter of The New Southern Table; it’s a Mexican-inspired take on summer squash so prolific on farms and in gardens all over right now. If you’re nearby and don’t have big Labor Day weekend plans (other than the festival itself), come by and say hello!

Maine: Stonewall Kitchen Cooking School

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brys_demo_main (1 of 1)Last week in Maine, I taught two days of cooking classes at Stonewall Kitchen’s Cooking School, alongside Warren Bobrow, author of Apothecary Cocktails, among other books. We had a blast. Warren shook up some beautiful cocktails with grilled fruits and a wide variety of interesting bitters, and, with lots of help from the Stonewall kitchen staff, I made a few dishes from my cookbook.

It was a lot of fun talking with New Englanders about deep Southern ingredients like okra, field peas, and collard greens. The first day, I made an heirloom tomato salad with field pea dressing and fried okra, a seafood gumbo filled with beautiful Maine seafood, and roasted figs with Grand Marnier, lemon, and mint. On the second day I made a peach, arugula, and goat cheese salad, a chicken, collard, and country ham saltimbocca, and buttermilk pecan ice cream. You can find the recipes in the book, but meanwhile here are a few shots from both days (click “read more,” below).

New Southern Table Events and Signings Update


Screen Shot 2014-04-22 at 10.56.03 AMI’m back in Charleston after trips to Asheville, NC, where I signed books and served my butterbean hummus (which was consistently met with wows and moans, if I may say so), at the Mother Earth News Fair , and Atlanta, Ga, where I signed books and gave a brief talk at The Atlanta History Center, an amazing organization in Buckhead. This week I’m back in Charleston, and next Thursday, May 1 I’ll be talking about the book, and showing a slide show of food and travel shots at The Charleston Library Society’s Wide Angle Lunch Series. Get tickets here if you’re in the area. The talk is titled “Southern Staples in a Global Kitchen,” there willl be boxed lunches inspired by my book from Butcher and Bee, and I’ll be signing and selling books there, too. Stay tuned for more events!