By: Christian Gollayan, Instyle Magazine
When it comes to cooking, sometimes less is more—just ask restaurateur and James Beard Award-winner John Besh. With three cookbooks and 12 successful eateries under his belt, the European-trained, Mississippi-born chef, who is widely regarded as the face of New Orleans cuisine due to his creative spin on traditional southern dishes, has come to cherish the honesty of home cooking.
"Today, I cook more like a scruffy, grizzly, bearded dad… and care more about the soul of each dish I want to feed to those I love most," Besh writes in the foreword of his latest book, Besh Big Easy ($14; amazon.com). The easy-to-make recipes include stuffed heirloom tomatoes, banana bread pudding, and this rich white squash and shrimp soup. "My Grandmother Grace always served a big lunch and, always, supper was usually just a good soup and sandwich. So making soup always makes me think of her," he explains. Read on for the recipe.