“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 as local as possible. 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 given 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 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 kinds of 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 throughout 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






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 sourced mainly 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, 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.

Chef-owner Andrea Reusing was named one of “15 Green Chefs” on Grist’s international list, has written for Saveur, Domino, Fine Cooking, 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).

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 alum have 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 own pastrami and farmers market sides.

In NYC, David Doernberg blogs at eatdavelove.

At the Carrboro Farmers market, April McGreger 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 lots of 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, 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 as well as 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 style 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 Nyui 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 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) and celebrated the end of the month-long collaboration Subnature and Culinary Culture (which included the construction of an earthen smokehouse in the middle of Duke campus).

Subnature 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, with wine pairings by Cave Taureau’s Noel Sherr. Special guests will include Josh Evans of the Nordic Food Lab, all the way 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 the 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 day of spring when we welcomed award-winning cookbook author Grace Young to Lantern for a 5-couse 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’Aoste in where the rugged terrain and high elevation produces 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 and she 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 5 courses of Hominy Grill flavor. The menu featured both 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.

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

lanternrestaurant 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

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 made it abundantly clear that Ms. Reusing deserves a dedicated page on Durham Cool.  This page is by no means comprehensive and is intended to be a launching pad to 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





The Makers

Andrea Reusing Splendid Table


You Tube Videos

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 winner of the James Beard award for Best Chef: Southeast and serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. She has written for Saveur, Domino, Fine Cooking, 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.

You may safely purchase, Cooking in the moment from this website.

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

Here you can create the content that will be used within the module.

Cooking in the Moment