Andrea Reusing

Supergreen Gumbo
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Chef Andrea Reusing riffs on gumbo here, creating a hearty stew that's dense with spinach and mustard greens.
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Strawberry Baked Alaska
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Chef Andrea Reusing makes every part of these lovely basked Alaskas from scratch—even the graham crackers for the base. She says it's OK to use store-bought grahams, though, and also says that if making homemade ice cream isn't your thing, you can sub in a good prepared brand. Slideshow: More Strawberry Recipes
At The Durham Hotel, a new hotel in Durham, North Carolina, chef Andrea Reusing’s menu is built around sustainable seafood. Here, she pairs a leaner sockeye salmon with a creamy cucumber salad that mimics the cooling anise flavors of her favorite Thai dishes. Slideshow:  More Seafood Recipes 
Dark Sparklers
Rating: Unrated
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Chef Andrea Reusing of The Durham Hotel in Durham, North Carolina, uses peak-season black plums to give the rich syrup in this cocktail its striking deep-purple color. "I just want a cashmere sweater in that color!" she says.
Here, chef Andrea Reusing of The Durham Hotel in Durham, North Carolina, grills country-style pork ribs for a supersimple weeknight meal. The boneless ribs are easy to cook, full of flavor and incredibly cheap. “I’m almost wary to tell people about them!” she says. Slideshow:  More Ribs Recipes 
This crowd-pleasing dish from chef Andrea Reusing of sweet sea scallops with a rich curry sauce and refreshing mint-and-grapefruit salad is so flavorful, it seems like hours of work went into it. In reality, the from-scratch curry sauce is ready in under an hour and can be made in advance. Slideshow:  Fantastic Scallops Dishes 
"Every Chinese-American restaurant used to serve this soup," Andrea Reusing says. "It's a very 1970s thing to me." While many versions are thickened with cornstarch, she adds an egg to enhance its custardy texture. More Delicious Ideas for Corn
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Turnip Kimchi
Rating: Unrated
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Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, which means it's made without the red chile. Some kimchi ferment for weeks, but Andrea Reusing lets these turnips pickle at room temperature for only two days. "It's really special to have something that's just starting to ferment," she says. "It's more about the flavor of the vegetable." More Pickled Vegetables
Chef Andrea Reusing combines her focus on local foods with her predilection for Asian flavors. In the tangy vinaigrette here, ume plum vinegar (available in the Asian foods aisle of most grocery stores) adds a lovely, salty edge that's delicious with tomatoes. A clever sauce made with toasted sesame seeds and miso gives the salad a nutty richness. More Tomato Recipes
"Every Chinese-American restaurant used to serve this soup," Andrea Reusing says. "It's a very 1970s thing to me." While many versions are thickened with cornstarch, she adds an egg to enhance its custardy texture. More Delicious Ideas for Corn
Turnip Kimchi
Rating: Unrated
New!
Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, which means it's made without the red chile. Some kimchi ferment for weeks, but Andrea Reusing lets these turnips pickle at room temperature for only two days. "It's really special to have something that's just starting to ferment," she says. "It's more about the flavor of the vegetable." More Pickled Vegetables
Chef Andrea Reusing combines her focus on local foods with her predilection for Asian flavors. In the tangy vinaigrette here, ume plum vinegar (available in the Asian foods aisle of most grocery stores) adds a lovely, salty edge that's delicious with tomatoes. A clever sauce made with toasted sesame seeds and miso gives the salad a nutty richness. More Tomato Recipes
Tea-Smoked Roast Chickens
Rating: Unrated
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"This recipe looks like a doozy, but it really delivers," says Andrea Reusing. "The chickens are just so reliably juicy, even when they're cooked longer than they should be." Smoking the birds quickly over anise-scented tea makes them wonderfully fragrant. If you prefer to cook one chicken instead of two, smoke it in a wok or a pot rather than a roasting pan. Michael Schwartz: How to Keep Chicken Juicy More Great Chicken Recipes
Steamed fish may sound plain, but this version is packed with flavor: It's cooked in a ginger-and-sesame soy sauce and topped with frizzled jalapeños and scallions. "I think part of the reason people love this dish is that the sauce is a really good vehicle for rice," Andrea Reusing says. More Fast Fish Recipes
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Gingery Pickled Radishes
Rating: Unrated
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Tangy, crunchy radish pickles are delicious with rich meat dishes. "Salt plays a critical role in balancing the flavor of a vinegar pickle brine," Andrea Reusing says. "When you're making your own brine, taste it first. If it seems unbalanced, it likely doesn't have enough salt." Linton Hopkins: Quick Pickles More Pickled Vegetables
The key to this dish is the rich Vietnamese-inspired dark caramel. "A little bitterness in the caramel makes it more complex," Andrea Reusing says. "I often tell home cooks to take the caramel as far as they think they can, then pull it off the heat and let stand for a minute before adding the other ingredients." More Pork Recipes