Andrea Reusing

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.

Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

The warm flavors of the garam masala–accented butter elevate classic creamed corn. 

This delicious, silken ice cream isn’t meant to be super sweet, according to chef Andrea Reusing. It’s more about a fun way to taste corn. Using coconut milk in the base means there’s no need to make a custard.

Pantry staples like rice wine and honey power this incredibly easy side dish, which looks like seared scallops but eats like vegetable candy.

american food, southern food, dinner, appetizers, soup recipes, stew recipes, first course, vegetable recipes, seafood recipes, shrimp recipes, pea recipes, rice recipes, shallot recipes, fish sauce recipes, asian food, southeast asian food, jasmine rice recipes, long-grain white rice recipes, cilan

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.

These dumplings are the most succulent we'’ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

The rich flavors of the pork and chive dumplings shouldn’t be drowned out by a heavy sauce. This quick one is all you need.

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

Jasmine rice is native to Southeast Asia. When cooked, its long grains become soft, seductively aromatic, and nutty in flavor.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

You need something clean and refreshing in the series of "small plates," like this one and those above, and Reusing’s celery preparation fits the bill perfectly.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround sound.