I Am From Here

Stories and Recipes from A Southern Chef

Vishwesh Bhatt is the James Beard Award winning Executive Chef at Snackbar, a restaurant in Oxford, Mississippi that serves internationally-inspired food.

Born in Gujarat, India, his family moved to the United States when he was a teenager. After being educated in different parts of the country, he now lives in Oxford by choice, with his wife Teresa.

Sautéed Green Beans with Garlic and Sesame Seeds

It's been a while since I cooked from this book! But I grew green beans (so many green beans) this year, and I needed something different to do with them. And I'm always looking for a good vegetable dish to pair with an easy Indian simmer sauce. (Yes, I like to cook, but sometimes, I take shortcuts. Sometimes, it's just dinner.)