Damon Lee Fowler

My mother is descended from generations of gardeners, and fresh produce from our family garden counts among the fondest memories and greatest comforts of my childhood.

From late spring when the red clay of the Carolina hills was turned over for new planting until the frost nipped the last of the tomatoes and sweetened the fall greens, our gardens were both a place of deep comfort and a source for even deeper comforts at the table.

Of all the things that came from them, the one that resonates with the best of those childhood memories and characterized our summer table is yellow crookneck squash.  Read More 

16 May 2020: Quarantine Cooking for Two—Pan-Broiled Hamburger Steaks

One of the most revealing things about this pandemic lockdown is the power that the comfortably familiar has had over us, especially in the kitchen and at the table.

Many of us who cook as much for pleasure as necessity have a list of things we're always saying we'd master if only we had the time. Well, now we have it. But instead of leaping to explore those uncharted culinary avenues, what did we do? Most of us turned inward, fell back on the kinds of safe comfort foods we've made hundreds of times.

It's only natural, in such unsettling, uncertain times as these, that we'd not just crave but need the safety of familiar comforts. There's nothing wrong with it. Read More 

As many of you know, for most of my adult life, two culinary traditions have been inextricably intertwined in my kitchen: the Southern cooking of my childhood, and the Italian cooking that made such a marked impact while I was studying architecture as a young adult.

Part of it is that the two cuisines (or, I should say, collections of cuisines) have so much in common. The cooks of the South's many cuisines, and those of Italy, especially Northern Italy, share so many of the same ingredients and approach them with a similar mindset, combining and building flavors in exactly the same way. Because of that, the blending of these cuisines in my kitchen has a natural logic.

At any rate, that blending has marked my cooking for nearly half a century. Read More