“If there’s one thing Reusing understands, it’s the power of a remarkable ingredient.” – O Magazine.

“[A] must-have title for both new and experienced cooks.” –Publisher’s Weekly (Starred Review)

“Her enthusiasm is infectious, her approach inviting.”—BookPage Top Pick and Cookbook of the Month.

“I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.”
—David Chang

“I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and local. Her recipes are creative and downright delicious.”
—John Grisham

For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli gave a smoky char on the grill, a summer berry pudding with cold cream or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby.

When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become a cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave.

With gorgeous photography and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.

From the Hardcover edition.

From Publishers Weekly

Dec 06, 2010 – Chef and James Beard nominee Reusing’s outstanding, beautifully photographed debut is a seasonally driven collection of 130 recipes. With an emphasis on local ingredients, this “mix of childhood favorites, standbys that can be prepared quickly, simple restaurant dishes, and celebration dishes to feed a crowd.” Casual, easy family dishes such as escarole in broth with lemon and eggs, cream of tomato soup with tomato leaves, kale panini, and chilled berry pudding with cream are balanced by guest-worthy selections, including roast moulard duck with kumquats and salt-cured chiles, roasted spareribs with crushed fennel and red chiles, and squab with grilled red onion and sweet cherries. Moments paired with dishes, such as the “Tuesday Afternoon, Late May” roasted shiitake mushrooms with garlic oil and “Sunday Morning, September” pickled figs, take readers into the author’s experience of sourcing, using, and enjoying the best ingredients of the season. Informative and humorous essays on everything from watercress to “schlepping food” make this a book that’s just as sit-down and read as open-and-use. A well-researched section for finding ingredients rounds out this must-have title for both new and experienced cooks.
© Publishers Weekly





Andrea Reusing is an American chef best known for her restaurant Lantern in Chapel Hill, North Carolina. In 2011, she won the Best Chef Southeast award from the James Beard Foundation Awards


Lantern Interior Tables

Lantern in Chapel Hill, NC. Lantern presents simple, authentic Asian food using seasonal and local ingredients. JCI Photo by Todd Bennett

Durham Hotel Rooftop

Durham Hotel Rooftop

Lantern Interior Tables

Lantern Interior Tables

Lantern is a marriage of Asian flavors and North Carolina ingredients from local farms and fisheries. It has been named one of “America’s Top 50 Restaurants” and “best farm-to-table restaurants” by Gourmet Magazine, one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine, and as “Restaurant of the Year” in 2009 by The News & Observer.

Chef-owner Andrea Reusing was named one of “15 Green Chefs” on Grist’s international list and has written for Saveur, Domino, Fine Cooking, Gourmet.com, and the News and Observer. She serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast and the author of Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011).

The lantern was opened in January 2002 by brother-sister team Andrea and Brendan Reusing, along with help from many friends, including Silvia Pahola, Ric Palao, and David Doernberg, who is responsible for our striking design and warm glow.

Chef de cuisine – Miguel Torres

Many Lantern alums has delicious restaurants and food businesses:
Andrea and Miguel

At Scratch in downtown Durham, Phoebe Lawless bakes empanadas and sugar pie.

At J. Betski’s in Raleigh, John Korzekwinski and Jeremy Jennings serve homemade pierogies and kielbasa along with their Pichlers and Prüms.

In Carrboro at Neal’s Deli, Sheila and Matt Neal make their pastrami and farmers market sides.

In NYC, David Doernberg blogs at eatdavelove.

At the Carrboro Farmers Market, April McGregor can be found with her Farmers Daughter brand scuppernong preserves and Russian dills.

In downtown Durham at Toast, Billy and Kelli Cotter serve bruschetta, panini, tramezzini and don’t forget crostini.

In Cedar Grove, Dave Ramirez and Susan Wiles grow shishito peppers and many other things at Geodesic Gardens.

In Chapel Hill at The Pig, Sam Suchoff cooks whole hog pasture-raised BBQ and fries homemade bologna.

What is the Lantern Table?

Lantern Table began as a dinner series focusing on local farms and food producers. Lantern Table has now grown to include a community kitchen and private dining room where we host visiting friends & chefs and offer cooking classes and get-togethers. The cozy kitchen dining room is available every night for private dining, for any occasion. Lantern Table can accommodate up to 45 guests for seated dinner or 60 for passed hors d’oeuvres. We are equipped with state-of-the-art presentation tools and flexibility to provide total privacy, an interactive evening of cooking from the open kitchen, or anything in between. Our garden space can accommodate up to 28 for seated dinner and 40 for cocktails and snacks. You can learn more about hosting a private event here.

Many thanks to Scott McLean, Maria Lopez Ibanez, John Lindsay, Brent Lambert, Bart Moyers, Peter Holzman, JSA Architects, Sparrow Plumbing, and many other friends for making it all happen.


Lantern Table Raw Bar & Bubbles Party with Jay Murrie
Andrea and Miguel hosted our friend Jay Murrie of Piedmont Wine Imports for a cocktail-party evening of Jay’s thrilling sparkling wines and a raw bar featuring the freshest catch from the North Carolina & Virginia coasts, including sashimi and oysters shucked to order.

LanternTable hosted Transplanting Traditions Community Farm Benefit Dinner.

Lantern joined Transplanting Tradition’s farmer/chef Khai Nui Tow for a celebration of Karen Burmese food to support aspiring refugee farmers in Orange County. The five-course dinner featured rare & delicious southeast Asian ingredients, including water gourd, Thai pumpkin, pennywort, lemongrass, and roselle buds, all grown by Karen refugee farmers. A short presentation and documentary screening with the Transplanting Traditions Youth Team followed the meal.

100% of the proceeds benefited the farm in its work to provide agricultural resources and education to refugee farmers at its 4-acre incubator site just south of Carrboro.

Nordic Food Lab Dinner

Lantern joined forces with our friends at Panciuto, Mateo Tapas, ONE Restaurant, and The Umstead to cook a 5-course dinner inspired by the work of Nordic Food Lab (restaurant noma’s flavor incubator). It celebrated the end of the month-long collaboration between Subnature and Culinary Culture (which included the construction of an earthen smokehouse in the middle of the Duke campus).

Subnatural refers to aspects of the natural world we typically shun, particularly in the kitchen. The crazy and delicious menu included long-needle pine, raw milk, fermented cherries, tobacco, and wine pairings by Cave Taureau’s Noel Sherr. Special guests will include Josh Evans of the Nordic Food Lab from Copenhagen.

Foraging Adventure and Dinner with Alan Muskat

We joined for a day of April foraging and eating with Alan Muskat to help celebrate our new community kitchen, Lantern Table.

Alan led a foraging adventure with a small group that morning, gathering ingredients for dinner in our springtime woods and meadows. That night, Andrea, Miguel, and Amanda prepared a spring Kaiseki-style dinner that included fresh bamboo shoots, morels, nettles, chicory leaf, burdock, spring beauties, milkweed shoots, and yes, ramps, along with other prime April ingredients from North Carolina farms and fishers.

Dinner with Grace Young

We celebrated the first spring day when we welcomed award-winning cookbook author Grace Young to Lantern for a 5-course dinner. She cooked from and shared her latest cookbook, Stir-Frying to the Sky’s Edge.

Ruhlman’s Twenty

Dinner with Michael Ruhlman

We hosted a special dinner and conversation with author Michael Ruhlman to share charcuterie and other food that’s cured, brined, pickled, fermented, and salted. We roasted chestnuts from High Rock Farm on the patio and poured wine from the Vallee d’Aosta, where the rugged terrain and high elevation produce some of the most elegant wines in Italy.

Michael’s game-changing new book Ruhlman’s Twenty, distills all of cooking into 20 fundamental techniques, illustrated with 100 recipes and hundreds of instructive photos. The 16-course family-style meal included 18-month-old whey-fed ham, North Carolina sashimi, crispy rillettes with salted “ume” cherries, and moulard duck cured with sake kasu. The full menu and wine pairings are available here.

Molly Stevens

All About Roasting Dinner with Molly Stevens

We welcomed award-winning cookbook author Molly Stevens to Lantern, who cooked from and shared her gorgeous and essential new book, All About Roasting: A New Approach to a Classic Art. The fall menu included Nassawadox oysters, acorn-fed pork, heirloom apples, and other prime fall produce and was a benefit for Lee Calhoun’s Southern Heritage Apple Orchard.

Hominy Grill Dinner
Hominy We welcomed James Beard award-winner Robert Stehling of Hominy Grill to Lantern for a special evening.

Robert began his cooking career in Chapel Hill, working with Bill Neal at Crook’s Corner before finding his way with his wife Nunally Kersh to Charleston. In 1997, they opened what has become one of the most beloved restaurants in the south. The dinner began with cocktails and snacks and continued with five courses of Hominy Grill flavor. The menu featured North and South Carolina ingredients and was paired with wines from Jon-David Headrick’s small, progressive producers of the Loire Valley.

Lunch honoring Frank Bruni

We hosted a special lunch honoring Frank Bruni, author of the New York Times best-seller Born Round: A Story of Family, Food and a Ferocious Appetite. Currently a writer at large at the New York Times, Mr. Bruni was formerly the newspaper’s restaurant critic and Rome bureau chief. The family-style lunch included fall delicacies like chestnuts, Nassawadox oysters, persimmons, acorn-fed pork and sweet white shrimp from the Pamlico Sound.


David Chang at Lantern
We welcomed David Chang to Lantern for a 9-course dinner in honor of his groundbreaking new cookbook Momofuku.

Bacon Dinner

We welcomed Zingerman’s founder Ari Weinzweig to Lantern for a special six-course bacon dinner celebrating the publication of Ari’s new book Zingerman’s Guide to Better Bacon.

The meal focused on bacon from masters Allan Benton, Sam Edwards, and William Johnson, homemade lardo, guanciale, and acorn-fed Ossabaw pork belly, as well as great local winter vegetables and apples from Diane Flynt at Foggy Ridge Cider.

lantern restaurant Our Hanukkah takeout menu is live! featuring these gorgeous @chickenbridgebakery bialys, crispy latkes, babka from @jewishforgood, and farmers market sides. ⁠

lantern restaurant Our Hanukkah takeout menu is live! featuring these gorgeous @chickenbridgebakery bialys, crispy latkes, babka from @jewishforgood, and farmers market sides. ⁠


Durham Hotel Restaurant

Durham Hotel Restaurant

Recognized by Eater as one of the “13 Hottest Restaurants in Raleigh, Durham, and Chapel Hill,” The Restaurant at the Durham is the latest project of James Beard Award-winning Chef Andrea Reusing. According to Eater, “you can be certain of a good meal whether you are dining in the mid-century modern dining room on the hotel’s first floor or enjoying a cocktail and snacks on the rooftop bar.”

Food & Wine calls the restaurant at the Durham one of “The Best New Star Chef Hotel Restaurants.”

James Beard Award-winning chef Andrea Reusing creates the food and drink menus throughout The Durham Hotel. Menus change daily. Please call to confirm specific item availability.

The restaurant at the Durham accepts reservations for parties of any size at 919-768-8831.

Andrea Reusing (Lantern) helms the kitchen at this stylish all-day dining room (with an adjacent coffee shop) in The Durham Hotel serving seasonally inspired all-day American menus. The colorful space with double-height, floor-to-ceiling windows blends mod ’60s flair with contemporary lines for a stylish ambiance.

This chic boutique hotel with a mid-century-modern vibe is 5 minutes’ walk from the farmers’ market at Durham Central Park and 3 miles from Duke Chapel.

Stylish rooms with colorful furnishings feature free Wi-Fi, flat-screen TVs and bespoke bedding, as well as minibars and coffeemakers. Suites add sitting areas; 1 has a rooftop terrace. Room service is available.

Complimentary continental breakfast is served in an airy lobby. There’s also a sleek restaurant, and a hip rooftop lounge with a seasonal raw bar. Yoga classes are available (fee).

Jessica La Vita Yoga Jessica La Vita Yoga




Andrea Chef profile Twitter


Why provide an entire page to one celebrated chef/food writer?

Durham Cool readers have consistently searched for and visited more Andrea Reusing pages since this website’s virtual birth than any other Durham Cool page. You clearly stated that Ms. Reusing deserves a dedicated page on Durham Cool.  This page is not comprehensive and is intended to be a launching pad for other Reusing virtual destinations.

Why these James Beard-winning Chefs are Working for Equity in the Field.

Andrea Reusing

JBF Award winner Andrea Reusing with the Captiva Local Advocacy Training chefs (Photo: Mark Poucher Photography)



The Durham

Social Media




Andrea Reusing.com

The Makers

Andrea Reusing Splendid Table

Chef Andrea Reusing collaborates with small farms in her marriage of North Carolina ingredients and Asian flavors at her Chapel Hill, NC restaurant, Lantern. Since opening in 2002, it has been named one of “America’s Top 50 Restaurants” and “Best farm-to-table Restaurants” by Gourmet, as one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine, and as “Restaurant of the Year” in 2009 by The News & Observer. Reusing is the 2011 James Beard Award for Best Chef: Southeast winner and serves on the Center of Environmental Farming Systems and Chefs Collaborative boards. She has written for Saveur, Domino, Fine Cooking, Gourmet.com, and the News & Observer. Reusing’s first book, Cooking in the Moment: A Year of Seasonal Recipes, was named one of 2011’s most notable cookbooks by the New York Times. She lives with her husband and their children in Chapel Hill.

COOKING IN THE MOMENT by Andrea Reusing (Clarkson Potter, $35). Most chefs aren’t writers, but Ms. Reusing, of Lantern restaurant in Chapel Hill, N.C., is a compelling exception. She built her reputation in the kitchen with ingenious combinations of Asian and Southern ingredients. Here she offers a vision of modern domestic life that includes chickens and small children, local bok choy, and carnitas — and it’s written so nicely that you don’t hate the visionary.


Julia Moskin, a lifelong New Yorker, was named after Julia Child and has been a Times Food staff reporter since 2004. She was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues.

Andrea Reusing: The Key 3

by Lynne Rosetta Kasper interview with Chef Andrea Reusing

Introducing Yelp Guest Manager


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