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Author Deborah Geering

  • Deborah Geering

    Contributing Writer

    Before joining the Atlanta magazine team in summer 2010, Deborah Geering contributed to the Atlanta Journal-Constitution’s food section for a decade as a writer, recipe tester/developer, and photo stylist. She has written about food, travel, and lifestyles for several regional and national magazines as well. When she is not cooking, writing, or scoping out farmers markets, she can often be found at a wedding, performing with the After Five String Quartet. She has lived in Decatur since 1994.

 

Summer salad of grilled corn and tomatoes

Tender grilled corn, crisp cucumber, and sweet onion provide the perfect backdrop for juicy, colorful, heirloom tomatoes. Don’t worry too much about measurements—you can’t go wrong with these summer favorites in any proportion. —Deborah Geering Read More

Chai Pani's Corn Bhel

Just in time for the local sweet corn season, Chai Pani in Decatur offers this recipe for a refreshing summer salad. Cumin Lime Dressing will store in the refrigerator for a few days, so use any extra to dress a salad of lettuce or arugula, grapefruit slices and avocado. Read More

Spaghetti with zucchini

For ten or eleven months a year, zucchini is practically invisible, and then for a few weeks it bursts out of the ground and takes over the garden, producing fruit at breakneck speed, daring those of us who love it to try to keep up. Here’s an excellent recipe from Mark Bittman’s Quick and Easy Recipes from The New York Times that unites zucchini with a few of its favorite companions: cheese, basil and pasta. Read More

Spring Greens Spanakopita

Greek-style “spinach pie” doesn’t have to be made with spinach. I like to use a combination of mild and more pungent greens, with a splash of color from chopped rainbow chard stems or from lambs quarters (also known as magenta spreen). Don’t be afraid of filo. Although you need to keep it covered to prevent it from drying out, it is, after all, a ready-made dough, and this dish comes together quite quickly. —Deborah Geering Read More

Asparagus and Potato Salad

A tarragon vinaigrette, as opposed to mayonnaise, dresses up this simple spring salad. It also makes it more portable, as there are no eggs to stop you from serving it at room temperature. Take care not to overcook the asparagus, especially if it is just-picked from a local farm. Truly fresh asparagus needs only a quick dip in boiling water, immediately followed by a rest in an ice-cold bath, to bring out its brightest green color. Read More

Radish and Green Garlic Dip

The zingiest elements of spring–radishes, onions, and young garlic–are well represented in this speedy little snack. Save some calories by using low-fat Greek yogurt instead of sour cream as the base. —Deborah Geering Read More

Sweet Potato and Peanut Soup

Because of their excellent storage properties, sweet potatoes often appear at farmers markets throughout the winter. This warming first dish utilizes some of the sweet potatoes in your "root cellar" (i.e., refrigerator storage bin). Read More

Black-Eyed Pea and Cornmeal Muffins

New Year's Day was last week, but you can still top a bowl of leafy collard greens with these mini cornmeal muffins featuring black-eyes peas. It's a heart-healthy meal for those still going strong on their New Year's resolutions.—Deborah Geering Read More

Sweet potato souffle without the marshmallows

Start with fresh sweet potatoes or use leftovers for these savory puffs

Not everyone likes super-sweet sweet potatoes. Read More

Penne with Grilled Butternut Squash and Red Pepper

Winter is for soups and stews. Spring is for salad. Summer is for anything with tomatoes in it. But fall, fall is for pasta. Read More
 

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