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.

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

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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.


Eating Portland: Fore Street

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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 Raleigh: Poole’s Downtown Diner and Joule Coffee

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Poole's_tomato_saladJames Beard award-winning chef and restaurantrepreneur Ashley Christensen is on a roll in downtown Raleigh. After winning Best Chef: Southeast this year, her flagship restaurant Poole’s Downtown Diner is humming, as are her four other places: Beasley’s Chicken + Honey (specializing in fried chicken), Chuck’s (specializing in burgers), Fox Liquor Bar (specializing in being a great bar), and Joule Coffee (a farm-y breakfast spot). Christensen has three new projects in he works a few blocks away: Death and Taxes, a wood-fired-inspired restaurant, Bridge Club, an event space and cooking classroom, and Aux, a commissary kitchen that will serve all of Christensen’s venues.

This week I had a couple of book events in Raleigh, so dropped by Poole’s for dinner,  Joule for breakfast the next morning, then walked through her other downtown properties. When I walked into Poole’s, I couldn’t help but think back to sitting at the bar with law school friends a decade ago at Enoteca Vin, the downtown Raleigh spot where Christensen got her start with Chapel Hill chef Andrea Reusing (of Lantern Restaurant, also a Beard award winner). We’d hang out with Christensen for hours and talk food as guests dropped in and out at a leisurely pace. These days Christensen is harder to pin down, bouncing between projects.

Garden & Gun: Chive and Cheddar Ham Biscuits

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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.