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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.

 

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 early garlic – are well represented in this speedy little snack. Save some fat calories by using low-fat Greek yogurt instead of sour cream as the base. 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

Classic Dilly Beans

If you're looking for a use for all those green beans coming in right now, this classic pickle recipe from So Easy to Preserve from the University of Georgia Cooperative Extension is the way to go. Read More

Roasted Beets, Fennel, and Carrots with Blackberry Vinaigrette

Tyler Williams, chef at Woodfire Grill, showed how to make this recipe at Morningside Famers Market on June 1. Read More

Colorful Spring Salad

The four main ingredients—arugula, fennel, strawberries, and beets—represent everything we love about the spring garden. They're bright and refreshing, tender yet still grounded in their earthiness. Read More

Georgia Green Apple Smoothie

Forgive me for this outrageously healthy-sounding recipe, but it is January, and therefore all diet resolutions are still in force. I like smoothies, but it troubles me that they’re usually concocted without regard to season or region. Read More
 

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