CATEGORIES

LATEST TWEET

Squash Tempura with Soy Lime Dipping Sauce
Jan
02
2016

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!

Eating Portland: Empire Chinese Kitchen
Aug
15
2014

Filed Under: / / / /

Empire_dumplingsMy final stop in Portland last week was Empire Chinese Kitchen, a Chinese restaurant right downtown, that calls itself “Portland’s first deluxe Chinese Restaurant.” They specialize in dim sum, and also do great renditions of traditional Chinese soul food — but with a strong preference for cooking with the bounty of Maine’s local produce and seafood.

Eating Portland: Fore Street
Aug
15
2014

Filed Under: / /

ForeStreet_raw_croppedI could  go on and on about my recent culinary shotgunning of Portland, Maine. Here’s a quick snapshot of a beloved spot in Portland that’s doing great things with the best ingredients from the waterways and farms nearby.

Eating Portland: Miyake
Aug
02
2014

Filed Under: / / /

miyake_girl (1 of 1)After teaching two cooking classes at Stonewall Kitchen’s Cooking School last week, I drove up to Portland for three days and two nights of, bascially, eating.

I kind of fell in love with Portland, and  its progressive, rugged, Nordic feel, cool summer weather, beautiful harbor and island views, and packed, pedestrian-friendly urban scene brimming with amazing restaurants, both high and low.

There’s all kinds of eating in Portland, but I especially sought out Maine seafood, and beautiful local produce which was at its peak.

Exploring Maine
Jul
30
2014

Filed Under: / / / /

maine_landscape_intro (1 of 1)

Last week, I taught two days of cooking classes at Stonewall Kitchen Cooking School in York, Maine. The classes were a lot of fun, the staff was incredibly helpful, and I met a lot of cool people and signed lots of copies of The New Southern Table. Speaking with New Englanders about cooking with hot-weather deep Southern ingredients was interesting; folks were surprisingly familiar with okra and collards, though field peas were another story.

But before getting into the cooking classes and all the restaurants I visited in Portland, I thought I’d set the stage with a few shots of the Maine coast.