The New Southern Table, for Summer

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.


J.Q. Dickinson Salt Works in Food and Wine Magazine

Screen Shot 2015-08-03 at 3.44.19 PMIt was a pleasure and a privilege to write this article on J.Q. Dickinson Salt Works for the July issue of Food and Wine. It’s an amazing story of an ancient underground sea, and a family that has been mining salt on this West Virginia plot on and off for generations. Read the article here for the story of this region and salt works, how the salt is produced, and why chefs like Sean Brock and Spike Gjerde like to cook with it so much.



Publication of The New Southern Table

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This week, just in time for the Charleston Wine & Food Festival, The New Southern Table  has shipped from 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:
Charleston City Paper
Garden & Gun
Southern Living’s The Daily South

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


Garden & Gun: Chive and Cheddar Ham Biscuits

Chive-and-Cheddar-Ham-Biscuits-with-Honey-Mustard-700Looking for a holiday ham recipe? Bruce Weinstein and Mark Scarbrough’s book Ham: An Obsession With the Hindquarter has some of the best. In Garden & Gun.


Garden & Gun: Ashley Christensen’s Fried Chicken

500-Ashley-Christensen“Making great fried chicken at home is really pretty simple,” says chef Ashley Christensen, owner of Beasley’s Chicken + Honey in Raleigh, North Carolina. This piece was adapted and incorporated in to Garden & Gun’s book The Southerner’s Handbook, which went to # 10 on the New York Times’ Best Sellers list.


Bon Appetit: Charleston Towers

Here’s my recent article on Charleston’s restaurants featured in the Navigator column of September’s Bon Appetit. The culinary scene in Charleston and the South in general is blowing up, and this was an opportunity to write about that from a local perspective.

Of course, Charleston has long been known for Lowcountry cuisine, and that’s still the case. This piece highlights chef-driven restaurants that are using local ingredients but branching out into different cuisines, from Italian, to Asian, to Israeli.

In the article I profile hip spots like Xia Bao Biscuit, Two Boroughs Larder, Butcher and Bee, and FIG chef Mike Lata’s new seafood brasserie The Ordinary.


Frying Chicken at Ben Thanh Market

In Ho Chi Minh City, one of the best markets I visited was Ben Thanh, right in the heart of the city. Here’s a shot from that market, taken about 10 am when a group of women was busy frying chicken for the impending lunch hour. The food counters at Ben Thanh were tightly packed together in the center of the market, beckoning customers, and selling everything from spring rolls, to pho, to fried chicken, to fresh juices. The shot illustrates one of the many commonalities between Southern cooking, and the cooking of tropical and temperate climates around the globe, like Vietnam.


Singapore’s Food Hawker Centres

The best part about a food-centric trip to Singapore is the mind-boggling volume and variety of food you can find there. There are dozens of hawker centres (here’s a list of over a hundred)  all over town that the government set up to organize and regulate street food vendors.

Each centre tends to have a particular strength or focus reflective of the different cuisines brought to Singapore by its relatively recent Chinese (about 75% of the population), Malay, Arab, and Indian immigrant groups.

Most of the centres are open all day long and into the night. The food is so inexpensive, the number of dishes you can try is limited only by your appetite.

Above left is the Maxwell Road food center near Chinatown. Vendors there sell everything from Singapore’s famous egg and oyster omelette (above right), fresh juices from every tropical fruit imaginable (below right), and snacks like delectable, salty steamed peanuts (below right).










Garden and Gun: The Lee Brother’s Cheese Relish

When does pimento cheese become… something other than pimento cheese? Check it out at Garden & Gun.


Garden & Gun: April Bloomfield’s Deviled Eggs

7415594920_22c83d20b2“I like my deviled eggs cold, cold, cold,” chef April Bloomfield says. “They’re so refreshing that way. The key to the recipe is chilling the whites as well as the yolk mixture and making your own mayonnaise, which is much easier than you might think.” In Garden & Gun.