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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.


Cumin-Rubbed Lamb Chops with Mango-Mint Salsa

I tend to think of lamb chops as a special-occasion treat, but I recently picked up a package on a whim as a break from the regular weeknight rotation of pasta, pork chops and chicken. Rubbed with spice and tossed on the grill, it made a quick but stunning entree when paired with a bright, tropical salsa. Corn on the cob and grilled, olive oil-brushed zucchini slices complete the meal. –Susan Puckett Read More

David Roberts' gingered peach cobbler with Mom's streusel topping

Long before Roberts learned how to toy with foie gras under Guenter Seeger, another mentor showed him moves in the kitchen: his mom, Jean Roberts. Today, some of her best creations—like her creamy macaroni and cheese—are signatures at Community Q. Read More

Farro Salad With Roasted Vegetables, Feta, and Herbs

Farro, the chewy, nutty-flavored grain that dates back to ancient Rome, has been turning up on upscale restaurant menus all over the city. It’s also great to have on hand in your pantry for a switch from pasta or rice. I recently used it as the base of this satisfying main-dish salad of roasted vegetables, herbs, and crumbled feta that’s destined to become a summer staple. I used the semi-pearled variety, which takes considerably less time to cook than whole farro, but is more nutritious than the even quicker-cooking pearled. To round out the meal, I served it with a simple salad of sliced cucumbers, tomatoes, and onions tossed in a little red wine vinegar, olive oil, and seasonings.  Read More

Marie Nygren's chicken paillards with tomatoes, peach, Vidalia onion, and mint

Nygren entered the kitchen almost as soon as she was born. Her mother, Margaret Lupo, became pregnant with her in 1959, three years after Lupo opened her first restaurant, Margaret’s Tray Shop, in downtown Atlanta. In 1962 Lupo became the proprietress of Mary Mac’s Tea Room, and over the next couple of decades she turned the meat-and-three restaurant into an Atlanta icon. Read More

Cheese Pennies

These savory snacks comes from the beautiful new Mississippi Current Cookbook: A Culinary Journey Down America’s Greatest River  (Lyons Press) by Regina Charboneau. The Paris-trained chef is the culinary director of the American Queen, the luxury paddlewheel boat that travels the Mississippi. She also hosts guests at Twin Oaks Bed and Breakfast, her antebellum home in her native Natchez, Miss. She likes to serve these during afternoon tea with cocktails. I recently made them for a shower and they were a hit. They also freeze well, and are great to have on hand for just about any friendly occasion. – Susan Puckett Read More