Brazil nut shortbread cookies
These easy slice-and-bake cookies melt in your mouth. Brazil nuts, now found bagged and shelled in many grocery stores, give them a distinctive flavor, but pecans, almonds, or other nuts can be substituted.
Taqueria Del Sol’s Sloppy Jose Tacos
Basically, it’s a cross between a Sloppy Joe and a Frito pie; a chile-infused beef filling folded in a warm tortilla with grated cheddar, sliced jalapenos, and a sprinkling of crushed corn chips.
Asha Gomez’s Kerala-Meets-Brunswick Stew
Asha Gomez never knows when a new taste in Atlanta will take her back to Kerala, the lush southwestern state on the coast of India where she was born and raised.
Hilary White’s Christmas Bazaar Peanut Brittle
Hilary White and her staff make peanut brittle for snacks served in china bowls in the Hil’s foyer, or as garnish for a dessert special. But White’s recipe for the classic Southern candy has its roots in Shelby, Ohio, the small farming town where she grew up.
Tony Morrow’s Sweet Potato Souffle with Pecan-Coconut Crumble
Every holiday, Tony Morrow gathers with thirty or so family members at his mother and stepfather’s house for a massive feast that includes turkey and cornbread stuffing with giblet gravy, baked ham, chitterlings, collards, macaroni and cheese, cranberry sauce, and Irons’s signature sweet potato souffle—a creamy, nutmeg-spiced casserole thickly blanketed with a candy-sweet topping of coconut and pecans.
Susan Rebecca White’s Poached Egg with Greens and Cornbread Croutons
Hints of Susan Rebecca White’s Georgia upbringing appear on her table as regularly as they do in her books—but rarely in the form of a Southern-fried cliche. Take her riff on a childhood favorite. “When I was little, my mom would make fried toast with a hole cut out in the middle and an egg cooked inside it,” says the Atlanta native.
Recipe: Fox Bros. Bar-B-Q Frito Pie
Forget peanuts and Cracker Jacks. One bite of Frito pie transports twins Jonathan and Justin Fox, co-owners of Fox Bros. Bar-B-Q and Big Tex, to their childhood baseball park in Houston, Texas.
Joe Truex’s Maque Choux with Buttery Herbed Shrimp
Joe Truex, the executive chef at Watershed on Peachtree, hails from Mansura, Louisiana—the heart of food-obsessed, French-speaking Cajun country. The youngest of seven kids in a Catholic family, Truex was weaned on crawfish bisque, coush-coush, and gumbo served alongside a baked sweet potato.
Judith Winfrey’s Yellow Squash with Tomatoes and Parmesan
Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens and the executive director of leadership and hospitality at Resurgens Hospitality Group, which includes Restaurant Eugene and Holeman and Finch Public House.
Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce
Dixie Winfrey, a caterer, traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch.
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