Virginia Willis’s Shrimp and Chicken Jambalaya
With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and simmer a pot of Brunswick stew.
Kamal Grant’s Coca-Cola Chicken
Kamal Grant, owner of Sublime Doughnuts, has built a career devising flavors no one expects to see in a doughnut box, like strawberry shortcake and Reese’s Peanut Butter Cup. But long before that, his mother, Nidia Grant, was innovating at the family dinner table.
Ford Fry’s Jalapeño-Cheddar Fry Bread
Buttery rich yet feathery light, these buns are made from brioche dough that’s remarkably easy with a stand mixer. (It does, however, require advance planning to allow for several risings.)
Ford Fry’s Brisket Sandwich
Dinners at the suburban home of Ford Fry, chef-owner of JCT Kitchen and No. 246, typically revolve around the Big Green Egg perched on the spacious deck in back. What emerges from the ceramic smoker takes him back to gatherings he attended as a youth at his grandfather’s ranch outside of Houston.
Carvel Grant Gould’s Tomato Aspic
For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at Canoe, the upscale Vinings restaurant where she’s worked since it opened sixteen years ago.
Carvel Grant Gould’s Spicy Mayonnaise
This zingy, pink-tinged mayonnaise spices up an old-fashioned aspic, and it also takes the bland out of potato salad, slaw, and deviled eggs. For a lovely traditional mayonnaise, skip the paprika and cayenne, or reduce to a tiny pinch.
Jason Hill’s Ellijay Chicken and Dumplings
Jason Hill, chef-owner of Wisteria, used to gripe about leaving his Atlanta friends behind to spend weekends at his grandparents’ house in Ellijay—especially in the summertime.
Jason Hill’s Poached Chicken with Rich Stock
This is an extra recipe for an article originally published in our June 2011 issue.
Kevin Gillespie’s Warm Banana Pudding with Meringue
Born and raised about forty miles south of Atlanta in Locust Grove, Woodfire Grill's Kevin Gillespie learned to cook by watching his paternal grandmother prepare gargantuan smorgasbords of humble South Carolina Appalachian fare for an army of relatives who wandered in and out of her house daily.
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