Poole's: Recipes and Stories from a Modern Diner by Ashley Christensen

  • Winter pickle brine (page 16)

    from Poole's: Recipes and Stories from a Modern Diner Poole's by Ashley Christensen

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Winter; Vegan; Vegetarian
    • Ingredients: apple cider vinegar; sugar; kosher salt; fresh ginger; black peppercorns; whole cloves; whole star anise
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Notes about this book

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Notes about Recipes in this book

  • Pimento cheese

  • Black pepper Parmesan popcorn

    • BeckyLeJ on July 26, 2018

      This was tasty - you definitely have to be a fan of Dijon. It does make the popcorn soggy the longer it sits, though.

  • Baked apple sangria

    • rittingerv on December 27, 2021

      Incredibly delicious. Used a combination of rose and white wine, and only let sit overnight instead of the called-for 3 days.

  • White balsamic vinaigrette

    • babyfork on January 19, 2017

      Simple tasty dressing. Nice on the equally simple Bibb lettuce & Parmesan cheese salad.

  • Sweet onion vinaigrette

    • babyfork on June 14, 2020

      I used avocado oil for the first time in a vinaigrette and it was a very neutral-flavored oil. This was fine, but nothing amazing.

  • Charred Brussels sprouts with pomegranate, pecorino, and white balsamic vinaigrette

    • MmeFleiss on December 08, 2017

      This salad was a huge hit at dinner last night. I’ve never eaten charred Brussels sprouts in a salad before, and obviously I’ve been missing out all these years.

  • Marinated avocados with apples, blue cheese, and almonds

    • MmeFleiss on December 08, 2017

      This was the first recipe that I tried from the book and it’s a real keeper even with some substitutions. I used honeycrisp and the salted almonds that I had hanging around my pantry from Six Seasons and they worked out well. Everyone went wild for the mustard dressing.

    • bwhip on October 26, 2018

      We love this salad, always great. I cut the dressing recipe in half and still have plenty left over for other salads. The dressing is really tasty, with two kinds of mustard (dijon and whole grain), maple syrup, and apple cider vinegar.

  • Sweet potatoes with roasted poblanos, chèvre, and Banyuls vinaigrette

    • MmeFleiss on December 21, 2017

      My skeptical, picky husband raved about this dish. A definite repeater.

    • meggan on February 15, 2024

      It's kind of hard to peel the sweet potatoes so they look nice. Mine were just blobs. Served over greens - pretty good.

  • Pit peas

    • stpbcyld50 on December 15, 2019

      If you have never had field peas, especially Anson Mills Sea Island red peas, get some immediately.

  • Sautéed broccoli with red wine and garlic

    • taste24 on April 19, 2021

      This was pretty good, but not my favorite. It was missing something that I just can't put my finger on..

  • Mashed potatoes with herb-scented cream

    • ripleypickles on November 28, 2021

      Incredibly good. Many people said these were the best potatoes they'd ever had.

  • Homegrown tomato pie

    • BeckyLeJ on July 26, 2018

      This was so good! I love the creamy texture of the custard and the tanginess of the Dijon. Note, the recipe is for two pies! Halve it for just one, but do be sure to prepare enough tomatoes if you’re opting to use Romas as they are a little smaller.

  • Malted slaw with roasted tomatoes

    • amgenove on November 28, 2020

      Best slaw EVER!

  • Caramelized onion-tomato soup with Jarlsberg croutons

    • bwhip on October 10, 2017

      This soup is fantastic. I was looking for a new and interesting tomato soup recipe, as I’m trying to keep up with all of the tomatoes ripening in our garden! The flavor developed with the caramelized onions, tomatoes, garlic, wine and tarragon is simply amazing. And the caramelizing technique is a revelation! The Jarlsberg croutons were the perfect complement. We’ll make this one again and again.

    • kbrooks on September 28, 2024

      I was a bit skeptical about making this soup. All the separate steps. And,excuse me? 4 cups (i.e. 1 quart) of wine!!! Turned out to be one of most wonderful soups I've ever made! Not a recipe to make if you're short on time but well worth spending an afternoon putting together. I used 4+ lbs. of heirloom tomatoes from our farmers market, so doubled the simmering time for the garlic and tomatoes, using half of the olive oil (1/2 cup seemed a bit much) and threw in 1/2 cup homemade tomato confit I had on hand. Carmelizing the onions took time and patience, but hang in there until you get that lovely brown color. And yes, sacrifice that 4 cups of wine for the tarragon wine reduction; the flavor of the end result is amazing! I didn't have fresh tarragon so used 1 tablespoon dried tarragon leaves (not ground) figuring 1 fresh sprig = 1/2 tsp dried. Used gruyere and more than recipe called...we like our cheese. Says serves 6, but I think it could serve at least 8 as it's very filling.

    • kbrooks on August 29, 2025

      PS to previous note: Because I used fresh heirloom tomatoes, once they were cooked, I pureed in the pot with an immersion blender and then strained out the skins and seeds. ( I know, I know, 2 more steps!)

  • Macaroni au gratin

    • stpbcyld50 on December 15, 2019

      Omgggg soooo gooodddd. So bad for you but this is the best Mac and cheese I’ve ever made. Very saucy, not your standard dried out old crusty Mac and cheese baked nonsense

    • amgenove on November 28, 2020

      JUST like dining at Poole's Diner! LOVE this!

    • sscholl on August 24, 2025

      I modified to make one of the cheeses a smoked gouda. Completely addictive!

  • Short ribs, the simplest way

    • Leo on September 15, 2024

      Quick to prepare. The meat was beautifully tender but as a dish it doesn't work. The liquid was thin and needs seasoning/thickening before serving. I finished pasta in some of it. The author suggests options for using the meat in other dishes which I think is the intention..

    • Steves_food on August 23, 2025

      I replace the water with beef stock and slightly reduce the qty of wine . After resting the ribs I reduce the liquid down considerably and monte butter in for a great sauce. Check seasoning.

  • Dark chocolate pecan pie

    • meggan on November 28, 2021

      I used golden syrup instead of corn syrup and it was too sweet.

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Reviews about this book

  • Food52

    Christensen bought Poole's. She subsequently turned the menu on its head, with dishes daring and bold—but kept around the comfort and community of the original neighborhood diner.

    Full review
  • ISBN 10 1607746875
  • ISBN 13 9781607746874
  • Linked ISBNs
  • Published Sep 20 2016
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text


From the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner.  

Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.

Poole’s is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.

With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.

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