The Home Cook
Tammy Parmentier
I moved to Nashville about three and a half years ago to buy an art gallery that I’ve since closed; that decision eventually led me to my current line of work which is construction consulting. I am the mother of two beautiful boys, 26 and 20. I love, love, love living in Nashville. I’ve never felt quite so at home or authentic as I do here.
My philosophy on cooking is to not overthink it. I used to follow recipes verbatim, but as I became more confident in my cooking, I realized that when I improvised my dishes were just as delicious. Now I draw inspiration from recipes or dishes I’ve tried at friend’s or family’s houses, or at a restaurant—and then I add my own touch to them.
One of my favorite things to make is soup. I love soups—all soups—but was never really satisfied with the usual brothy tortilla soup you get in Mexican restaurants. A friend of mine from Texas once made me a tortilla soup that included squash and had a heartier texture, which was due to a sprinkling of corn masa. This recipe is from The Williams-Sonoma Soup Cookbook that I’ve doctored up and made my own.
—Reader, Tammy Parmentier
