Cover -- Half Title -- Title -- Copyright -- Dedication -- Contents -- Introduction -- How to Use This Book -- Pantry Basics -- Salsa Verde -- Bay Oil -- Garlic Confit -- Fermented Hot Sauce -- Lemon Vinaigrette -- Basil Pesto -- Seven-Day Sauerkraut -- Pickled North Carolina Shrimp -- Pickled Butternut Squash Ribbons -- Red Wine Pickled Onions -- Ramp Pickles -- Giardiniera -- Refrigerator Pickles -- Bacon Jam -- Apple Chutney -- Gremolata -- Chipotle BBQ Sauce -- Ricotta -- Small Plates -- New South Beef Carpaccio with Fried Pickles and Pimento Cheese -- Tuna Tartare with Cornmeal-Fried Oysters and Lemon-Chive Mayo -- Classic Mussels with Crushed Tomatoes, White Wine, and Garlic -- Foie Gras with Fig Jam and Toaster Pastry -- Falafel with Hummus and Tzatziki -- Charred Octopus with Squash Salad and Roasted Tomato Vinaigrette -- Steamed Buns with Spice-Rubbed Pork Belly, Hoisin, and Daikon Salad -- Lobster Rolls on Brioche with Fingerling Potato Chips -- Pastrami-Cured Salmon with Rye Crackers, Sauerkraut, and Russian Dressing -- Pork Meatballs with Marinara -- Green Curry Mussels -- Korean Beef with Crispy Rice and Scallion Kimchi -- Sticky Rice Cakes with Pork Belly and Kimchi Stew -- Soups -- Sweet Corn Soup with Poached Lobster, Radish, and Truffle Oil -- English Pea Soup with Poached Shrimp -- Creamy Spring Onion Soup -- Cauliflower Soup with Crab Truffle Mascarpone -- Mushroom Soup with Truffle Whip -- Butternut Squash Soup with Chowchow -- Minestrone Soup with Farfalle -- Tomato Soup with Roasted Garlic, Basil, and Salsa Rosa -- White Bean Soup -- Lentil Soup with Saucisson -- Salads -- Craig's Summer Salad -- Savory Cannoli with Tomato Salad -- Arugula Salad with Strawberries, Herbed Ricotta, and Strawberry-Champagne Vinaigrette -- Pickled Mushroom Salad with Arugula and White Balsamic Dressing.

Arugula and Endive Salad with Honeycrisp Apples, Spiced Nuts, and Cranberry Vinaigrette -- Mixed Greens with Bacon, French Fries, and Blue Cheese Dressing -- English Pea Salad with Cheddar-Ham "Croutons," -- Baby Arugula with Pickled Beets, Pumpernickel, and Creamy Horseradish -- Butternut Squash Salad with Cranberries, Goat Cheese, Toasted Pecans, and Brown Butter Vinaigrette -- Watermelon Salad with Feta and Minted Lime Vinaigrette -- Vegetables and Sides -- New South Collards -- Skillet-Roasted Beets with Tahini and Mint -- Field Pea Salad with Red Wine Vinaigrette -- Roasted Mushrooms -- Sweet Pea Risotto with Pea Butter -- Orange-Honey Glazed Carrots -- Ricotta-Stuffed Delicata Squash with Roasted Pepitas -- Whole Roasted Cauliflower with Salsa Verde -- Fish and Shellfish -- Striped Bass with Wilted Napa Cabbage, Smoked Bacon, and Chardonnay Cream -- Seared Scallops with Pesto Pasta, Tomato Confit, and Lemon Cream Sauce -- Swordfish with Summer Succotash -- Grouper with Creamy Grits and Tomato Vinaigrette -- Batter-Dipped Cod with Coleslaw, Ramp Tartar Sauce, and Malt Vinegar Reduction -- Bacon-Wrapped Trout with Sweet Potato and Apple Hash -- Blackened Mahi with Tomato Gazpacho, Avocado Salsa, and Crab Cakes -- Tilefish Schnitzel with Poached Egg and Shaved Fennel -- Halibut with Crab-Stuffed Zucchini Blossoms -- Cornmeal-Dusted Catfish with Black-Eyed Peas, Collards, and Red Pepper Broth -- Pan-Roasted Cod with New England Clam Chowder, Bacon, and Fingerling Potatoes -- Meat -- Calabrian Pepper-Glazed Pork Belly -- Fennel Sausage -- Pecan-Crusted Lamb with Chipotle BBQ Sauce, Sweet Potatoes, and Green Beans -- Rabbit Pot Pie with Black Pepper Crust -- Roasted Pork Chop with Fig-Port Sauce and Gruyère and Prosciutto Panini -- Rib-Eye Steak with Bull's-Eye Toast -- Veal Piccata with Creamy Polenta -- Pork Saltimbocca.

Braised Short Ribs with Pommes Anna and Glazed Carrots -- Birds -- Pan-Seared Chicken with Wilted Spinach and Mashed Potatoes -- Fried Chicken Plate with Collard Greens and Warm Potato Salad -- Chicken Cacciatore -- Crispy Quail with Truffle Potato Purée and Foie Gras Reduction -- Roasted Duck Breast with Farrotto and Cherry Demiglace -- Lemongr ass Chicken Meatball Wraps with Napa Slaw and Peanut Sauce -- Duck Confit -- Pasta and Pizza -- Parmesan Gnocchi with Ragout of Braised Veal and Porcini Mushrooms -- Garganelli with Italian Sausage -- Seafood Cannelloni with Lobster Sauce -- Sweet Corn and Mascarpone Agnolotti with Butter Beans and Roasted Corn -- Spaghetti with Carolina Shrimp and Leeks -- Sweet Potato Cavatelli with Spiced Lamb and Swiss Chard -- Stagioni Pizza Sauce -- Stagioni Pizza Dough -- Mortadella Pizza with Taleggio and Braised Collard Greens -- Brussels Sprouts Pizza with Parmesan Cream and Smoked Pancetta -- Tartufo Pizza with Mushrooms, Caramelized Onions, and Arugula -- Duck Confit Pizza with Butternut Squash and Gorgonzola -- Arrabbiata Pizza with Prosciutto and Local Egg -- Pepperoni and Sausage Pizza -- Pork Belly Pizza with Charred Eggplant and Smoked Mozzarella -- Biscuit Breakfast Pizza -- Breads and Crackers -- Brioche -- Focaccia -- Flaky Butter Crust -- Rye Crackers -- Ciabatta -- Banana Bread -- Desserts -- Dark Chocolate Brownies -- Pots de Crème -- Peaches with Brown Sugar, Sour Cream, and Blackberries -- Blueberry Bundt Cake -- Strawberry Goat Cheese Cobbler -- Coconut Milk Panna Cotta with Passion Fruit Curd, Blackberries, and Pistachio Crumble -- Lemon Bars -- Cinnamon Buns -- Zeppole with Salted Caramel Sauce -- Lemon Poppy Seed Ice Cream -- Brown Butter Pecan Ice Cream -- Biscoff Ice Cream -- Sidebars -- Barrington's Story: A Man Walks into a Restaurant . . . -- Adapting to the South.

The Good Food on Montford Story -- Soup on Sundays -- Producer Profile: Sammy Koenigsberg, New Town Farms -- Bounty of the South: An Exploration of Charlotte Farmers' Markets -- Producer Profile: Tim Griner, Charlotte Fish Company -- Producer Profile: Isaac Oliver, Harmony Ridge Farms -- A Word on Chicken -- Stagioni Story -- Self-Sufficiency: A Lesson Learned on the Line (and Off) -- Queen City Reflections -- Acknowledgments -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P-Q -- R -- S -- T -- V -- W-Z.