Local food writer Jennifer Justus and photographer, Andrea Behrends team up in Nashville Eats (Abrams, 2015) a beautiful book that John T. Edge calls “a love letter to the working-class cooking of Nashville.” Filled with stories and recipes including Leftover Hot Chicken Salad and Bourbon Sweet Potatoes (above), this book is a great read and a great cook. For these recipes and Sorghum Bourbon Pecan Pie go to ediblenashville.com. Available at Parnassus Books.
Set a natural table with items from the great outdoors
We love this “Cutlery” paper table runner from our very own Hester & Cook, located in Berry Hill. They have many to choose from which can simply be tossed out, taking wine and gravy stains with them. Decorate with natural elements from the outdoors. Here persimmons and pine cones keep the pumpkin company. hesterandcook.com
Vanilla beans are a splurge for sure, so after you use the precious seeds, toss the beans—which are still full of aroma and flavor—into your sugar canister. You can leave them in there indefinitely. It gives sugar an extra vanilla scent and flavor. For more flavored sugar ideas go to foodonfifth.com –Teresa Blackburn
The word cappuccino comes from the resemblance of the drink’s color to the clothing of the Capuchin monks of Italy.
A great kitchen need not be big, just efficient. This is the case for Teresa Blackburn’s kitchen. Stylist, artist, and contributor to Edible Nashville, Blackburn’s kitchen is simple, sleek, light, bright, and super-efficient. Plates are stacked on a simple shelf over the stove for quick access. The butcher-block island, situated next to the stove, is on wheels for easy mobility for photo shoots and parties. Drawers are extra deep for maximum storage. Knives are on a magnetic strip on the wall, taking no counter space at all. Subway tiles and white walls allow the kitchen equipment and photos to steal the show.
Join a winter CSA. Delvin Farms and Bloomsbury Farms both offer pick-ups from November to December of their CSA shares. Produce includes—but is not limited to—winter squash, spinach, broccoli, cabbage, sweet potatoes, cauliflower, carrots, beets, kale, turnips, and herbs (oh yes, and kohlrabi—the item you couldn’t live without). Delvinfarms.com | Bloomsburyfarms.com
Brewed for the 4th year in a row, this ale from Yazoo Brewing Co. is made from hops grown on Sulphur Creek Farm in Bells Bend. Bottles are $5 each, with the proceeds benefiting conservation efforts in the “Beaman Park to Bells Bend Conservation Corridor.” Available at Whole Foods, Kroger, and many liquor stores.
Indie Nash is here. Edible Nashville is proud to be a member of The Nashville Independent Business Alliance aka Indie Nash. Look for this logo to know you’re doing business with a local establishment.
Have a kitchen you love? Instagram a photo and tag #ediblenash or send a photo to editorial@ediblenashville.com