"Top 10 most anticipated cookbooks for 2011."
–Publishers Weekly
Bon Appetit August, 2012
Bon Appétit
Chef Andrea Reusing's Midas touch transforms peak-season corn into pickles, ice cream, pudding, and more.

Southern Living May, 2012
Southern Living, My Spring Onion Pie (PDF)
The Splendid Table May, 2012
The Splendid Table
Andrea shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.
Makers May, 2012
Makers Profile: Andrea Reusing,
Award Winning Chef

Andrea Reusing's love and talent for cooking lead her to become an award-winning chef and restaurant owner.
Saveur June, 2011
Saveur, Book Review: Fresh Pleasures: Tender and Cooking in the Moment
Saveur reviews Andrea's Cooking in the Moment
The Wall Street Journal May, 2011
The Wall Street Journal, Wild Shrimp and Peas With Fresh Curry Leaves and Coconut Rice
The third of four weekly columns, online each Friday.
The Wall Street Journal May, 2011
The Wall Street Journal, Asparagus and Ramp Skillet Soufflé
The second of four weekly columns, online each Friday.
The Wall Street Journal May, 2011
The Wall Street Journal, White Borscht With Turnips, Savoy Cabbage and Horseradish
The first of four weekly columns, online each Friday.
Cooking in the Moment May, 2011
Newsweek, Get Fresh
One of America’s best chefs (and a James Beard winner) offers a spring feast straight from the farm that anyone can recreate at home.
Cooking in the Moment May, 2011
CBS's The Early Show
Mouthwatering chicken & dumplings from hot chef Andrea Reusing who took Chef on a Shoestring challenge and prepared a delectable, seasonal three-course dinner on our stingy $40 budget.
Andrea Reusing May, 2011
Garden & Gun, Eat This Book (PDF)
A new cookbook captures the taste of growing up in the South.
Cooking in the Moment May, 2011
The Wednesday Chef
"Andrea is that rare breed of chef whose talent for lyrical writing is as developed as her pitch-perfect taste for food and her ability to seize everyday moments and find the divine within them. Her soulful, richly textured book is a gift, for readers, for cooks and for everyone in between."
Bon Appetit May, 2011
Watch Andrea Cook a Springy Shrimp, Pea, and Rice Stew
WUNC April, 2011
The State of Things Radio Interview
Andrea Reusing joins host Frank Stasio to discuss her new book, Cooking in the Moment, and share some insight on shrimp, steak and strawberry ice cream that your kids can make themselves.
O, The Oprah Magazine Apri,l 2011
O, The Oprah Magazine, 7 Asian-Inspired Twists on Your Favorite Dinner Recipes
Chef Andrea Reusing shares her secrets to incorporating a hint of Asia in familiar foods.
The Daily Beast April, 2011
The Daily Beast, Eat it Now!
Chef Andrea Reusing of Chapel Hill hotspot Lantern, has a new cookbook, Cooking in the Moment, that Katrina Heron hails as a thoughtful, delicious take on “locavorism.”
April, 2011
Indy Week, Chapel Hill restaurateur Andrea Reusing's new culinary treasure map, Cooking in the Moment 
April, 2011
Tasting Table, Lucky Seven
A versatile spice blend from Lantern's Andrea Reusing.
April, 2011
Cooking in the Moment is the Cookbook of the Month and "Top Pick" in the April issue of Bookpage
Food and Wine September, 2010
Food & Wine, An Indie Chef's Greatest Hits
Her farmers love her—and so do rock bands, Nobel laureates and novelists. Here, chef Andrea Reusing of North Carolina's Lantern shares her kitchen secrets and recipes.
Cooking in the Moment May, 2011
Good Housekeeping, 30 Ways to Make this Your Best Summer Ever (PDF)
Andrea and Cooking in the Moment are featured in #14 and #28 of the "30 Ways to Make This Your Best Summer Ever".
Video of Andrea on the Today show.

Photos by David Doernberg
"Andrea is that rare breed of chef whose talent for lyrical writing is as developed as her pitch-perfect taste for food and her ability to seize everyday moments and find the divine within them. Her soulful, richly textured book is a gift, for readers, for cooks and for everyone in between."–The Wednesday Chef

Home cooks intrigue chef–The News and Observer

Andrea Reusing, a Chef Who Puts Craft Ahead of Art–Publishers Weekly

"Chef and James Beard nominee Reusing's outstanding, beautifully photographed debut is a seasonally driven collection of 130 recipes... [A] book that's just as sit-down-and-read as open-and-use... [A] must-have title for both new and experienced cooks." –Publishers Weekly