Dry-Fry Pork Mince with Green Beans takes her back to her Chinese takeout days at Queens College in New York. Chicken and Andouille Sausage Perloo reflects the Gullah traditions she studied on visits to the South Carolina coast. I’ve made wonderfully satisfying meals of both, as well as one that included both her pomegranate seed-speckled Dill and Red-Onion Rice cooked in coconut milk, and Pigs and Apples, a 20-minute pork chop dish.
Her deep connections to her roots appear in ways subtle and bold — be it the “Asha treatment” she gives a simple slab of wild salmon with a drizzle of mustard seed-spiked olive oil, or a rose-scented pound cake topped with saffron-poached quince honoring the baking prowess of her mother.
The common thread that ties this eclectic recipe collection together is the spirit of a chef who can find the bright spot on the gloomiest day by turning on her stove.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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