Browse - Feeds
 
 
Results

Author Susan Puckett

  • Susan Puckett

    Contributing Writer

    Susan Puckett is the former food editor of the Atlanta Journal-Constitution and has written or edited seven cookbooks. She recently completed work on a book about the foodways of the Mississippi Delta and is currently collaborating on several other food-related books. She is a longtime member of the Southern Foodways Alliance, and her forte throughout her career has been finding and telling food stories with a sense of place. While at the AJC, she won numerous awards for writing and editing through the Association of Food Journalists and James Beard Foundation. She was also featured in Saveur magazine’s 2008 Saveur 100 List, where she was cited for the AJC’s ongoing Southern Recipe Restoration Project, in which top Atlanta chefs helped breathe new life into readers’ recipes. Each month for Atlanta magazine, she gathers heirloom Southern recipes for our Home Plates column. Puckett has a journalism degree from Ole Miss and also studied nutrition at Iowa State University. She has been published in numerous national publications including Saveur, Country Home, Woman’s Day, and Restaurants and Institutions. A native of Jackson, Mississippi, Puckett lives in Decatur with her husband and rescued greyhound.

 

Strawberry Buttermilk Ice With Citrus-Cornmeal Shortbread

These two easy recipes join forces for a refreshingly light dessert that tastes of springtime. Use the sweetest and ripest strawberries you can get for the ice, which goes together in minutes and can be made without an ice cream maker. I can’t wait to try this with peaches and other fruits! While any good prepared shortbread would make a lovely accompaniment, I really love this version with its delicate cornmeal crunch and hints of citrus and vanilla. You roll the dough into logs and chill them, and when ready to bake, you roll them in cornmeal, giving the edges of the cookies a pleasantly sandy texture. – Susan Puckett Read More

Fresh Lime Pie with Gingersnap-Pecan Crust

Purists insist there is no substitute for the distinctively acidic flavor of the ping pong ball-sized, yellow-skinned Key lime, but since I rarely see them at the supermarket I routinely use the more commonplace Persian limes instead for making the classic custard pie. I prefer the fresh taste to that of bottled, especially with a  good dose of grated zest mixed in. To crank up the flavor even more,  I bake it in a crust made of gingersnaps and pecans instead of graham crackers. It’s so easy and refreshing and everyone loves it, whichever lime variety you use. – Susan Puckett Read More

Cathy Conway's collards with smoked tomatoes

The Baltimore native’s love for vegetables began on summer vacations to her grandparents’ tiny farmhouse deep in North Carolina tobacco country. On the linen-covered dinner table, collards typically shared space with just-picked corn, tomatoes, and the beans and peas she and her siblings had shelled and snapped that morning. Meat, other than as seasoning, was often absent, and rarely missed. Read More

Cathy Conway's cornmeal dumplings

If you enjoyed the Avalon Catering chef's collards with smoked tomatoes, try adding these dumplings for extra flair. Read More

Spinach, Cherry Tomato, and Feta Pizza

Making pizza at home from scratch isn’t as easy as ordering it to-go, but it doesn’t have to be much harder than that. I recently combined two Food Network recipes (thanks, Rachael and Giada) for an easy dinner that needed only a simple romaine salad to complete. The dough for the extra-crispy crust comes together in minutes with the aid of a food processor, and can be made a day ahead and refrigerated. Vary the toppings to suit you, but I really like this Greek-flavored combo that would be all the better with a scattering of Kalamata olives.  – Susan Puckett Read More