About Andrea Reusing

Andrea Reusing

Andrea Reusing is the James Beard award-winning chef of Lantern restaurant in Chapel Hill, one of Gourmet’s Top 50 Restaurants. She’s also a leader in the sustainable agriculture movement and serves on the boards of the Center for Environmental Farming Systems and the Chefs Collaborative. Reusing lives in Chapel Hill with her husband and two children. Cooking in the Moment is her first cookbook. @andreagailreusing

A cast-iron skillet with 8 whole roasted onions with papery skins and creamy interiors.

Whole Roasted Onions

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Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

A clementine cake on a round silver platter with one slice on a plate beside it.

Clementine Cake

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Looks like upside-down cake. Tastes like upside-down cake. Yet this sticky citrusy dessert couldn’t be more right side up as far as we’re concerned.

Two roasted sweet potatoes on a wooden table.

Roasted Sweet Potatoes

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Virtuous for its simplicity as well as its versatility, the roasted sweet potato is a thing to behold–and to bejewel, whether with sugar or spice or anything nice.