I consider myself a storyteller, but most of my stories are about food, from recipes to essays on the roles that our foodways play in our families, lives, history, and culture. I write books — as an author, collaborator, consultant, and ghostwriter.
The Southern Living Community Cookbook
Southern food and food stories are bound together. This book reflects great cooks, regardless of where they come from, who claim Southern food as their own, whether for a lifetime or a mealtime. People feel deep affection for their local community cookbooks, especially those well-worn volumes that serve as a timestamp of a particular place and time. No other type of recipe collection is more generous, gracious, and welcoming.
The New Southern Garden Cookbook
The New Southern Garden Cookbook celebrates the pleasures of fresh, local, seasonal food. It honors the delicious, healthful home cooked meals made possible by the diverse array of fruits and vegetables grown in the South, and most of the rest of the nation as well. These pages hold good food for omnivores and vegetarians alike. There is a mixture of over 300 clearly written, practical recipes designed for home cooks.
Short Stack Editions
Rhubarb is published by Short Stack Editions, a collectible series of small format, single-topic cookbooks focusing on inspiring ingredients.
There's so much more to these blush-colored stalks than pie. Through recipes as varied as pork chops with rhubarb pan dressing and rose-rhubarb trifle, this springtime stunner deserves our year-round attention in the kitchen.
Book Collaborations &
The Kitchn Cookbook
Winner of a 2015 James Beard Award, the kitchn cookbook includes a recipe for Kale and Gruyere Breakfast Strata with Smoky Tomato Sauce, which is an adaptation of my famous savory bread pudding and a reference to my fresh grape cake.
Cornbread Nation 3
Foods of the Mountain South
Edited by James Beard Award Winning Author Ronni Lundy, this annual collection of the best of Southern food writing features my essay "Cornbread Communion" —winner of the Edible Communities Scholarship to the Symposium for Professional Food Writers in 2007.
I am so happy to have a couple of recipes in the new book by my good friend and colleague, Nancie McDermott:
- Watauga County Chicken Stew with Fluffy Dumplings
- Tomato Gravy
The book features my essay "A Cast Iron Memory" and three of my recipes:
- Barbecue Shrimp Over Rice
- Pineapple Upside-Down Cakes One by One
- Chicken Stew with Fluffy Dumplings
The book features my essay "My Cast Iron Rediscovery" and two of my recipes:
- Winter Vegetable Chili
- Roast Beef, Blue Cheese, and Onion Jam Panini