Andrea Reusing

Simmering a whole chicken guarantees a great base for Reusing's take on tortilla soup: "You get everything out of a whole chicken without a lot of work. Anyone can do it." Build even more flavor by using corn cobs to bolster the broth. When serving, lay out the garnishes and salsa so guests can customize their bowls; those finishing touches bring the dish together.

The warm flavors of the Indian-accented butter elevate classic creamed corn. When making this dish, scrape juices from corn cobs with the back of a knife to extract as much milk as possible.

安德里亚重用,厨师在教堂山的灯笼,数控, cooks whole ears of corn in the dying embers of a charcoal fire after the burgers or pork chops have finished cooking. "I love the efficiency of it," she says. The waning heat produces some sweeter bites and others that are more charred. Keep the husks on to protect the corn, and soak the ears before they hit the embers so the kernels don't dry out.

"It's not meant to be super sweet," Reusing says of this delicious, silken ice cream. "It's a fun way to taste corn." And using coconut milk in the base means there's no need to make a custard.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. Start at least four days ahead so that fermentation can go to work, and taste the corn for flavor as it pickles. We used Diamond Crystal Kosher Salt; other brands may result in a saltier pickle.

Because overcooking can cause this comforting pudding to separate, take it out of the oven when it's still slightly wiggly in the center. Then give it a quick flash under the broiler to brown it.

Transform sweet potatoes into caramelized beauties by cooking them with rice wine and honey. Serve them alongside roast duck or pork chops.

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.

These dumplings are the most succulent we'’ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

The rich flavors of the pork and chivedumplingsshouldn’t be drowned out by a heavy sauce. This quick one is all you need.

This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusing’s recipes.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

This bold, uncomplicated dipping sauce is a perfect match for the sweet-potato andkimchi pancakes.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround sound.

Jasmine rice is native to Southeast Asia. When cooked, its long grains become soft, seductively aromatic, and nutty in flavor.

You need something clean and refreshing in the series of "small plates," like this one and those above, and Reusing’s celery preparation fits the bill perfectly.

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.