Recipes - Atlanta Magazine
 
 
 
Archives

Author Christiane Lauterbach

  • Christiane Lauterbach

    Restaurant Columnist

    Christiane Lauterbach was born and raised in Paris. She spent some of her formative years in Germany then in New York. She has reviewed restaurants for Atlanta magazine and contributed to their food coverage since 1983. She is the publisher of Knife & Fork, the Insider's Guide to Atlanta Restaurants, a candid newsletter about the local dining scene available by subscription for over a quarter of a century. She is the author of the Atlanta Restaurant Guide, published in paperback by Pelican. She often expresses her opinion in various national travel and food magazines and has made countless radio and television appearances. She is a popular public speaker, a fearless traveler, a committed organic gardener, and, yes, she loves food as much now as when she started her career. She raised two daughters to be independent and care about what they eat when they eat out and become mindful home cooks.

 

Ten Pie-making Tips from the Pie Shop’s Mims Bledsoe

1. Don’t overwork the dough! You should see big pieces of butter still in the dough after blending it. 2. Work with cold ingredients. As a beginner you can freeze the butter to give you more time to work with the dough. Melted butter equals tough crust. Read More
 

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.