After working as a seamstress, where she made dresses for celebrities, including Marilyn Monroe, she eventually stepped into her dream job when, in 1949, she opened and became the head chef of Café Nicholson in Manhattan. The restaurant, which had a menu that leaned into Lewis's Southern roots, attracted a host of celebrities and other famous folks, including Tennessee Williams, Great Garbo and Salvador Dali.
While her cooking was based on her love of Southern cooking, she was also influenced by French cuisine, with recipes such as fried oysters and chocolate soufflés. Her childhood in a farming community in Virginia also had a big influence on her cooking, which often included fresh, seasonal ingredients and leaned toward simplicity. One of her signature recipes, skillet scallions, reflects that focus.
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What Makes Edna Lewis’s Skillet Scallions So Special
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Lewis rinses the scallions thoroughly in cold water to remove any grit, but she doesn't dry them. Trim them so they can comfortably fit in a large skillet.
Cook and serve.
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Common Side Dishes for Skillet Scallions
Roasted chickenGrilled fishRoasted root vegetablesPork chops
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