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The New Southern Table, for Summer
May
25

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.

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Squash Tempura with Soy Lime Dipping Sauce
Jan
02

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!

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New Restaurants
Feb
16

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This spring, I’m opening three restaurants (with more to come) along the beaches of the Florida panhandle, on beautiful highway 30a between Alys Beach and Seaside, with two partners, a great chef, and a growing, talented team. The venue is called the Hub, and the restaurants are Red’s Chicken Shack (fried and roasted chicken, homemade biscuits, house made pickles, beautiful fresh salads), Crave Roadside Burgers (grass fed beef burgers on delicious buns from H&F bread in Atlanta, fries, hot dogs, house made pickles, and vegetarian / vegan options), and Mile Marker Fifteen, a Southwest / Southern spot serving tacos, tequila, and more. Over the past months I’ve been working with our chef, Nick Walton, to develop the menus and recipes, and source the best, hiqhest quality, most flavorful ingredients we can find. To see more and follow our progress, please check us out and like our facebook page at The Hub 30A.

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Eating Portland: Empire Chinese Kitchen
Aug
15

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.

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Maine: Stonewall Kitchen Cooking School
Jul
31

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).

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Fourth of July on the Gulf of Mexico
Jul
02

gulf_shrimp (1 of 1)This week I’m down in Seagrove Beach, Florida for a book signing and for a Fourth of July vacation, after signings and cooking demonstrations in Asheville, NC, and Birmingham, AL.

I’ve been coming to the same house down here on the Panhandle (affectionately otherwise know as L.A., or Lower Alabama), since I was born. It has changed a lot (it’s no secret anymore), but I always love being back here for a feeling of nostalgia I get nowhere else.

Several of the recipes in The New Southern Table are inspired by summers here, like these Shrimp and Corn Fritters. They’re like hushpuppies laced with little bites of shrimp and vegetables, and take me back (in an updated way) to the dive seafood spots we relied on before the throngs of vacationers arrived.

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Publication of The New Southern Table
Mar
06

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This week, just in time for the Charleston Wine & Food Festival, The New Southern Table  has shipped from Amazon.com and is in stores across the country.

I’ve had  launch parties in Birmingham, AL and Charleston, SC, and started a six-week tour doing signings, demos, and talks. It feels good to finally share the book with everyone. I’ll be signing books in Charleston on Friday at 2:30 pm at the William Aiken House, and on Saturday at 2:30 pm in the Culinary Village.

Please stay tuned for updates on talks and signings soon in Washington, DC, Charlottesville, VA, and New York, NY. Meanwhile, here are a few press clips from this week about the book:

AL.com
Charleston City Paper
Garden & Gun
Southern Living’s The Daily South

(Photo from the Charleston City Paper, by Jonathan Boncek)

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Lowcountry Live Cooking Demo
Feb
05

Had a great time cooking and talking about the cookbook on the set of Lowcountry Live recently. Host John Bruce made it easy, and fun.

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Recipe: Sorghum-Roasted Winter Squash
Oct
25

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Now that the first cold snap of the season has finally hit the lowcountry, I’ve got comfort food on the brain. Here’s a basic roasted winter squash side dish recipe that works with just about any variety, flavored with sorghum syrup — an under-used old-school Southern sweetener — and cayenne pepper. If you don’t have sorghum syrup, brown sugar, honey, agave nectar, or maple syrup would all work well, too.

Click read more, below, for the recipe.

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Recipe: Spicy Pumpkin Seeds
Oct
16

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When you clean out your pumpkin to carve, save the seeds to toast for a salty, spiced snack. Most winter squashes, such as Hubbard, butternut and acorn also contain edible seeds. Here’s a basic recipe. Substitute just about any spice for the garam masala, if you like, and experiment.

Click Read More, below, for the recipe.

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