November 2024
Staying put with plenty of recipe recommendations
Here’s my (try as hard as I can) monthly round-up for those of you who want to learn about or keep up a little more with me and the work that I do. Hope you enjoy.
Staying put … for a bit
For years, I have traveled every few weeks or so. I’m not complaining about that. I love the rhythm of going out to experience, observe, and gather ideas and stories, then coming back into the quiet space between me and the work. It feels as if I collect pebbles of ideas that weigh down my pockets; if I don’t collect enough, I’m traveling too light; if I don’t share them in some way, moving them out of my pockets and showing you what I found, well, I feel heavy, weighted down with responsibility. As my neighbor Mrs. Rose says, “Honey, keep it moving. Keep. It. Moving.”
Of course, stories are just out my front door, too, and this past month I’ve remained in Charleston, a long-ish stint of staying put and not putting that much gas in my car. I’ve watched the marsh turn from electric green to shades of burnt umber in the space of a week, contrasting the blue of the creeks into faded denim ribbons as I drive over bridges. I’ve parked it at restaurant bars and ordered copious amounts of food — for more on that, see below — meeting friends and colleagues so we can catch up or talk shop. And I’ve pulled some of those pebbles out of my pockets and polished them to the best of my ability for you. Lots of writing, lots of wine with friends, and lots of locking my own front door at the end of the night, with more to come.
Article Updates
I’ve had the wonderful responsibility of working with editors to compile Conde Nast Traveler’s annual Best Restaurants of Charleston list since 2017, and 2024 just went live with 39 restaurants. The team and I work to make this list ultra usable for readers, so I hope you’ll find as I did that “It’s a good time to be cooking (and eating) in the Holy City, where our favorite established restaurants constantly prove they still matter, while there are so many new flavors to try.”
And in a completely different direction, I’ve shared a fun addition to your holiday table for Simply Recipes: pineapple casserole. I lived for the early 80s church potluck as a child (bucket fried chicken, say less), and this casserole often made an appearance as well. If you’re headed to a potluck Friendsgiving, this might be one to try.
Other published media I like right now: If you’re looking for holiday baking inspiration, consider Anne Byrn’s Baking in the American South. She graciously sent me a copy, and as soon as the temps drop below 70 — any day now, right? — I’m going to preheat the oven and try some of these recipes. I have always found her instructions to be failproof, and this is her biggest book triumph yet.
On my mind: always a million things, especially at 3 a.m. … this month — the idea of work. What is “work”? How do I differ from my parents and ancestors in use of this word? How can I be aware of these differences so that I honor the commitment to work that enriches this artist’s life I’ve chosen? I’m looking to authors like Rick Rubin to navigate.
Cooking soundtrack album: Thee Sacred Souls, Thee Sacred Souls
Best thing I cooked this month: Yes, I’ve made roasted chicken 1000 times, but it is a sort of homecoming for me, a “plant your flag” cooking practice that declares home kitchen status. This bird from Pasturebird not only was a celebration of the delicious depth of flavor of pasture-raised chicken, it was the celebratory last box unpacked, back home. I don’t do anything much except stuff it with a quarter lemon and celery, salt well and add a spice mix (in this case Oikogeneia Greek Blend from Charleston Spice Co.), then roast. Good chicken has enough fat in the skin to do the thing in a cast iron skillet without any help from me (and I flip the bird breast-side down so they don’t dry out under the heat).
https://www.instagram.com/southernfork/p/DCfgIfqxJ5C/
Until next time,
Steph
Great list!!!