It’s not only a compelling memoir about a unique restaurant with a formidable sense of place, but it includes some delightful recipes, as well.
The Grey opened in December 2014 in Savannah, GA in what was once a segregated Greyhound bus depot. The restaurant is the vision of entrepreneur businessman Morisano, who had no previous restaurant experience whatsoever, and Bailey, who formerly cooked at Prune in New York, but had never opened her own restaurant before.
Morisano, who is white, and Baily, who is Black, formed a partnership to bring a new inclusivity to this once-divided symbol of the South, and in so doing, also elevated the region’s cuisine with fresh vitality. It proved a critical success, earning Executive Chef Bailey the James Beard Award for “Best Chef Southeast” in 2019.
For the two business partners, though, it was anything but a smooth road. That makes the book all the more commendable for its candid look at the sweat, tears and fortitude it took for them to understand and trust one another in this arduous project. With America’s reawakened reckoning with racism this past year, this book couldn’t be more timely. It touches on the here and the now, demonstrating how our present is vastly shaped by our past, much of it hard to forgive.
I am not the biggest fan of traditional baked beans. They’re just way too sweet, and frankly, I’d rather save the sugary part of my meal for dessert.
What makes these Southern baked beans so miraculous is that they are not cloying at all, but deeply, profoundly savory with just a whisper of natural fruity sweetness from tomato paste. In fact, it’s rather astonishing the depth and complexity they take on, given how few ingredients are used.
Originally built in the 1930s, this historic resort features charming waterfront cottages, a rustic bar, and a restaurant where Chef Kua Speer showcases local seafood, cheeses, and produce, including vegetables, fruits and herbs from The Croft, the resort’s own garden.
Leafing through the book is like taking a vacation unto itself with beautiful photos of brilliant-blue Tomales Bay. You’ll definitely work up an appetite, too, spying recipes from the resort for “Dungeness Crab Cakes with Spicy Paprika Mayo,” “Rabbit Sugo Papparadelle,” “Tomales Bay Clam Chowder,” and “Lobster Poutine.”
Flat iron steak is so named because it’s thought to resemble the shape of an old-school metal iron. Cut from the chuck (or shoulder), it has quite a bit of marbling, unlike the much-leaner flank steak of which it bears a resemblance.
It’s the newest cookbook by the ever-popular Julia Turshen, the New York-based veteran cookbook author, and host of the podcast “Keep Calm and Cook On.”
The book includes 110 recipes that are accessible and far from fussy, such as “Fancy Weeknight Salmon Salad,” “Sheet Pan Lamb Meatballs with Sweet & Sour Eggplant,” “Breakfast Nachos,” and “Coconut Marble Loaf.”
Turshen also includes her trademark lists, such as “Five Things That Are Always in My Refrigerator” (such as kimchi), “Seven Kitchen Organizational Tips” (including the use of turntables in cupboards and refrigerators), and “Seven Ways to Use Left Over Egg Whites or Egg Yolks” (like using extra whites to make spiced nuts).
This is one of those dishes that looks like you slaved over yet is really as simple as it gets.
“Pork Tenderloin with Plum Sauce” may have only seven ingredients, but it delivers on flavor and presence so much that it’s definitely worthy of being served to company.
This recipe is from the new “Tuscan Women Cook: Nonnas. Memories. Recipes.” (self-published), of which I received a review copy. It’s by Coleen Kirnan with Rhonda Vilardo, who run the aforementioned Tuscan Women Cook, a culinary immersion program in Italy, in which students learn authentic, time-honored dishes during hands-on, week-long classes.
The recipes in the book are inspired by the family recipes and culture of the Val d’Orsia region of Tuscany, just south of Siena.
Recipes such as “Zuppa di Stracci” (“Stracciatella Soup”), “Ravioli di Ricotta ed Erbe Aromatiche” (“Ravioli with Ricotta and Herbs”), and “Melanzane alla Parmigiana” (a lighter version of “Eggplant Parmesan” that forgoes breading and frying) are sure to appeal to any Italian food lover.
“Filetto di Maiale con Prugne e Pistachio” or “Pork Tenderloin with Plum Sauce” makes use of a mix of pistachios and prunes (yes, dried plums) in two ways.