Damon Lee Fowler

One of the loveliest dishes in all of French cooking and arguably the greatest of all summer salads is sliced boiled or steamed potatoes simply dressed with oil and vinegar and served at room temperature. Called "salade de pomme de terre à la Parisienne" or sometimes "pommes de terre à l'huile," it's lighter than its mayonnaise-dressed cousins, and is served both on its own or as one of the components of a composed salad.

But regardless of how it's dressed, the French secret to great potato salad is that before that dressing touches the cooked potatoes, Read More 

20 October 2021: Making a Vacation Kitchen Home and an Autumnal Salad

This weekend we will have been gone from Savannah for a month. We're settling in at our house in Virginia and it's finally beginning to sink in that we're not on a vacation that will soon end: We're really and truly here to stay.

The most challenging and yet welcome transition for me has been the kitchen. Bright, sunny, and more inviting than any of my many kitchens have been, it's also been better equipped than those of most vacation houses. But while perfect for the on holiday cooking I've done in it, there's still been a lot of making-do.

Now that all the equipment has been reunited in one place, you'd think it would've been perfect.  Read More 

The union of okra and tomatoes in the pot is an inspired marriages that happens to be one of the great foundations of Southern cooking. From vegetable soup and gumbo to that soul-comforting triad of okra, onion, and tomato simmered together into a thick stew that can be served forth as a side dish, or over rice as a vegetarian main dish, or as the base for heartier main dishes with meat, poultry, and fish or shellfish stirred into the pot. Read More