For Chef Daniel Gorman, the best way to cook in the summer is not at all. “Really fresh ingredients speak for themselves,” he says. “The perfect example of what I’m talking about is a tomato sandwich. It’s so simple, and it’s my favorite thing in the world to eat.” Here are all of his recommendations for late summer cooking in Tennessee.
Foods like peas, peaches and corn are great additions to healthy winter dishes, but it’s easy to miss your window to “put up” those items, as we say in the South.
If it looks good, get it — that’s the rule Charlotte Tolley, the executive director of Nourish Knoxville, lives by all summer long. Here are Tolley’s tips for making the most of a market trip.
Everyone knows produce has a season. But what about eggs? Or chicken? Chef Cassidee Dabney of Blackberry Farm explains why some foods hit their peak in spring.
Tips for lightening your holiday load from Italian chef Tony Galzin of Nicky’s Coal Fired in Nashville.
For Memphis chefs Andrew Ticer and Michael Hudman, the key to cooking vegetables is to stop treating them differently. “Smoke ’em, roast ’em, braise ’em, do whatever you want — just forget you’re not eating meat!”
From beet greens to Cinderella pumpkins, these are a chef’s favorite ways to use fresh produce in October in Tennessee.
September is a sweet spot for produce in Tennessee. Laura Lea Goldberg, certified holistic chef and cookbook author in Nashville, talks about how to get creative with local flavors in the late summer and early fall.