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Lindsay Autry on restaurants, Mom life and dumplings I had a terrific chat with chef Lindsay Autry last week. We talked about her restaurant plans, her bonus time with her sweet, spunky toddler, her bouts of nostalgia-fueled cooking.  We talked about flat dumplings and how, yes, one could knead them from scratch if one had the time and inclination. But on a weeknight, when you’re craving North Carolina-style chicken and pastry (dumplings), what’s the point in that, especially when there’s a phenomenal shortcut? The proof is in the little box she keeps in her freezer: premade flat dumplings from North Carolina, ready to be simmered in chicken broth. They’ve been one of her go-to hacks lately and are soon to become one of mine. 

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