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Tomblin Table

@tomblintable

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Home cooking with a chef’s mindset.
Flavor, comfort, and food worth gathering around.
Wilmington, NC
↓ Recipes, reels & the table life

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🍝 PASTA MONDAY: Spicy Sausage, Broccoli & Chickpeas

Some Monday nights call for a bowl that’s hearty, comforting and still brings a little brightness to the table.

Orecchiette tossed with spicy Italian sausage, tender broccolini and chickpeas in a silky sauce made with white wine, pasta water, butter and Parmesan. A generous squeeze of lemon cuts through the richness, while plenty of cracked black pepper and extra cheese finish the job.

The chickpeas may be unexpected, but they add a great nutty bite, and those little pasta cups catch every bit of sausage and sauce. Simple ingredients, one seriously satisfying bowl.

Recipe adapted from @lideylikes for The New York Times.

Tradition You Can Taste.

#PastaMonday #PastaNight #foodstagram #ComfortFood #WeeknightDinner by @tomblintable

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22 days ago

Last night may have centered on slow-braised pork and creamy grits, but this bowl brought summer to the table.

A late-summer panzanella layered with heirloom tomatoes, golden tomato bombs, roasted corn, avocado, shallots, peppery arugula, fresh basil, toasted homemade sourdough, and torn buffalo burrata—dressed simply with red wine vinegar, extra-virgin olive oil, Maldon salt, and freshly cracked pepper.

Rich, bright, smoky, creamy, and built around produce at its peak. Sometimes the best dishes don’t require much invention…just good ingredients, treated with care.

Tradition You Can Taste.

#Panzanella #HeirloomTomatoes #SeasonalCooking #LateSummerCooking #farmfresheggs🍳 by @tomblintable

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a month ago

There’s something special about cooking with the season instead of against it.

For this Sunday dinner, I wanted to build a dish around what late summer is giving us right now: ripe tomatoes, sweet peppers, poblanos, and plenty of fresh herbs.

We started with pork shoulder, deeply browned and slowly braised with fresh tomatoes, peppers, onion, garlic, white wine, rosemary, and thyme. No canned tomato base here—the sauce came from letting those fresh tomatoes break down and mingle with the pork for hours.

The finished pork went over creamy Parmesan stone-ground grits with that rich tomato-pepper braising jus, then got a spoonful of fresh heirloom tomato relish with shallot, basil, red wine vinegar, and good olive oil.

The part I loved most was getting to use the tomato two ways: slow-cooked and concentrated underneath, fresh and bright on top. Same ingredient. Completely different expressions.

That’s what seasonal cooking should feel like. Take what’s good right now, treat it simply, and let the ingredients tell you where the dish should go.

Summer-Braised Pork Shoulder
Parmesan stone-ground grits • fresh tomato & pepper jus • heirloom tomato-basil relish

Tomblin Table | Tradition You Can Taste. by @tomblintable

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a month ago

I’ve made kimchi before, but never quite like this.

When the opportunity came to join the #TBKKrew challenge, I wanted my first cook to be something simple enough to let the ingredients speak for themselves. Tonight’s trial run was an instant kimchi made with crisp cucumbers and daikon radish using TBK’s Kimchi Recipe Spice Mix.

To balance the bright heat and acidity, I paired it with soy-braised salmon, seasoned sushi rice, creamy avocado, and roasted nori. Every bite had exactly what I love about Korean-inspired cooking—heat, freshness, richness, and contrast.

This is just the beginning.

Later this week I’ll be sharing the full reel, walking through the kimchi process from start to finish as my official submission for Wave 1.

Until then… this bowl disappeared a lot faster than it took to make.

#TBKKrew #PaiksPartners #kimchi @tbk.us by @tomblintable

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3 months ago

There are recipes you follow, and then there are recipes that invite you to make them your own.

This weekend’s table started with Sue Li’s brilliant Grilled Corn and Avocado Salad with Feta Dressing from New York Times Cooking—charred sweet corn, creamy avocado, crisp romaine, fresh herbs, and a tangy feta-buttermilk dressing that somehow tastes like summer itself.

My only addition? Fire-grilled chicken thighs for a little extra smoke, a little more substance, and enough protein to turn an unforgettable salad into dinner.

Some recipes don’t need reinventing—they just deserve another seat at the table.

Full credit to @heysueli and @nytcooking for the inspiration behind this beautiful dish. If you haven’t made the original, you absolutely should.

— Tomblin Table
Tradition You Can Taste

#SummerSalad #FoodPhotography #EatSeasonal #Foodie #foodstagram by @tomblintable

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3 months ago

Some recipes earn a permanent place in the rotation after a single bite.

This Cold Noodle Salad with Spicy Peanut Sauce from @hettymckinnon for @nytcooking is one of them.

Soba noodles tossed in a creamy, spicy peanut sauce, loaded with crisp vegetables and fresh herbs, then finished with pulled rotisserie chicken for a little extra substance. Radishes, scallions, and cilantro bring freshness and crunch to every bite, while a side of marinated cucumbers keeps things cool and bright.

What I loved most about this dish was the balance. Rich and refreshing. Creamy and crisp. Comforting and light all at the same time.

It’s the kind of meal that’s equally at home on a hot summer evening, a quick weeknight dinner, or packed up for lunch the next day.

Recipe credit: Hetty Lui McKinnon, NYT Cooking.

Tomblin Table

Tradition You Can Taste.

#NYTCooking
#WeeknightDinner
#SummerCooking
#SummerRecipes by @tomblintable

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3 months ago

Summer doesn’t ask permission. It just arrives.

Sun-warmed peaches.
Heirloom tomatoes at their peak.
Blackberries that stain your fingertips.
Creamy @galbanicheese burrata torn by hand.

Finished with @kosterina olive oil, a balsamic drizzle, fresh basil and mint, @maldonsalt flaky salt, and cracked black pepper.

No complicated techniques. No distractions.

Just a reminder that the best meals often begin with ingredients that already know what they want to be.

Tomblin Table
Tradition You Can Taste.

#BurrataSalad #HeirloomTomatoes #PeachSeason #SeasonalEating #EatTheSeason taken in Topsail Beach, North Carolina by @tomblintable

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3 months ago

Greek week in the Tomblin house has officially begun.

Trying to lean into meals lately that feel fresh, colorful, satisfying, and built around real ingredients. More Mediterranean influence. More herbs, acid, crunch, smoke, and balance. Food that tastes incredible but also leaves you feeling good afterward.

First up:
A loaded Greek salad with lemon oregano marinated grilled chicken thighs over romaine and arugula, cucumbers, cherry tomatoes, bell peppers, kalamata olives, feta, pepperoncinis, fresh dill, crispy roasted chickpeas, and a sharp vinaigrette. Cold, crisp vegetables against warm charred chicken is one of those combinations that never misses.

Then:
Mediterranean chicken meatballs with herbs, garlic, lemon, and dill served with herbed rice, cucumber tomato salad, and homemade tzatziki. Comfort food energy, but lighter, brighter, and built around balance instead of heaviness.

Trying to cook more intentionally lately.
More protein.
More vegetables.
More meals that support the way we want to feel.

Tradition You Can Taste.

#MediterraneanDiet
#HealthyRecipes
#FoodieGram
#MealPrepIdeas
#HomeCooking by @tomblintable

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4 months ago

Somewhere between Rome and my days at Pastaria in Nashville.

Nduja cacio e pepe tonight.
Spicy Calabrian nduja melted into toasted black pepper and pecorino until it turned silky enough to coat every piece of pasta.

Finished with toasted Cajun pork rind crumbs for crunch, extra pecorino, and enough cracked pepper to keep one foot planted in Rome.

Served with a side of garlicky monkey bread that had absolutely no business being as good as it was with this pasta.

This one brought back memories of long nights on the expo line.
Steam rolling off pasta water.
Stacks of warm bowls.
The rhythm of service.
The kind of food that teaches you simplicity is harder than complexity.

Not traditional.
Not trying to be.

Just a pantry pasta that ended up feeling like a time machine.

#PastaNight
#Foodie
#ItalianCooking
#FoodCreator
#foodexplorertribe by @tomblintable

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5 months ago

Somewhere between South American fire cooking, modern comfort food, and the kind of dinner that makes the table go quiet for a minute.

Crispy smoked paprika chicken thighs.
Roasted jalapeño-poblano crema.
Burst tomatoes cooked in the pan drippings.
Charred broccolini.
Crispy smashed gemstone potatoes.
Cotija, chives, lime, and chili oil.

Lately, I’ve been trying to cook with more contrast.
Smoke against acid.
Char against freshness.
Crunch against creaminess.

Less about excess.
More about balance.
More intention.

Tradition You Can Taste.

#Foodie #FoodPhotography #InstaFood #ChefLife #foodexplorertribe by @tomblintable

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5 months ago

You follow the recipe the first time.
Then you start listening to it.

Tried this one from @itsalislagle over at @nytcooking —jalapeño, citrus, heat, brightness—and let it take its shape from there. A little more lime. A little more green. A plate that leans into the moment instead of measuring it.

Pork roasted just enough.
Snap peas still snapping.
Orange cutting through everything like it should.
Avocado on the side because balance matters.

Some recipes teach you something.
Some just remind you to trust your instincts.

This one did both.

Tradition You Can Taste.

#foodie #homecooking #chefmode #weeknightdinner #foodexplorertribe by @tomblintable

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5 months ago

Some bowls eat like a meal.
Some bowls eat like a reset.

Warm rice. Steam still rising. Crispy shallots folded in.
Salmon just past rare, still soft in the center.
Chili crunch catching in every crevice.

There’s heat, but it doesn’t rush you.
There’s acid, but it knows its place.

Umami Bomb Tomatoes that taste like they’ve been waiting for this.
Edamame for a little snap.
Avocado to slow everything down.

Cucumbers soaked in chili crunch, soy, sesame, and vinegar—
the kind of bite that makes you go back for another forkful before you’re ready.

It’s balanced without trying too hard.
Layered without being loud.

The kind of bowl you build when you want something clean, but not boring.
Comfort, with edges.

Tradition You Can Taste.

@momofukugoods @sunsetgrown

#Foodie
#InstaFood
#HealthyEats
#HomeCooking

#foodexplorertribe by @tomblintable

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5 months ago