Category: entrees - Recipes - Atlanta Magazine

Farro Salad With Roasted Vegetables, Feta, and Herbs

Farro, the chewy, nutty-flavored grain that dates back to ancient Rome, has been turning up on upscale restaurant menus all over the city. It’s also great to have on hand in your pantry for a switch from pasta or rice. I recently used it as the base of this satisfying main-dish salad of roasted vegetables, herbs, and crumbled feta that’s destined to become a summer staple. I used the semi-pearled variety, which takes considerably less time to cook than whole farro, but is more nutritious than the even quicker-cooking pearled. To round out the meal, I served it with a simple salad of sliced cucumbers, tomatoes, and onions tossed in a little red wine vinegar, olive oil, and seasonings.  Read More

Marie Nygren's chicken paillards with tomatoes, peach, Vidalia onion, and mint

Nygren entered the kitchen almost as soon as she was born. Her mother, Margaret Lupo, became pregnant with her in 1959, three years after Lupo opened her first restaurant, Margaret’s Tray Shop, in downtown Atlanta. In 1962 Lupo became the proprietress of Mary Mac’s Tea Room, and over the next couple of decades she turned the meat-and-three restaurant into an Atlanta icon. 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

Alisa Barry's handkerchief pasta with pork and fennel polpetinni

Barry’s take on spaghetti and meatballs (she calls them by their Italian name, polpettini) reinterprets her mother’s workaday staple. She freshens up a simple marinara with roasted cherry tomatoes and replaces noodles with wide rectangles of fresh pasta (available at Buckhead’s Storico Fresco). Read More

Spinach, Cherry Tomato, and Feta Pizza

Making pizza at home from scratch isn’t as easy as ordering it to-go, but it doesn’t have to be much harder than that. I recently combined two Food Network recipes (thanks, Rachael and Giada) for an easy dinner that needed only a simple romaine salad to complete. The dough for the extra-crispy crust comes together in minutes with the aid of a food processor, and can be made a day ahead and refrigerated. Vary the toppings to suit you, but I really like this Greek-flavored combo that would be all the better with a scattering of Kalamata olives.  – Susan Puckett Read More

Savannah Red Rice with Shrimp

Born in the heart of rich rice country some 300 years ago, red rice remains a much-loved Savannah standard to this day.  Simple as it appears, achieving the proper texture–neither gummy nor too dry–can be tricky. Long-grain rice is essential, as each grain should absorb the flavor-packed liquid while holding its shape. It can be cooked on the stovetop or, like this one, baked in the oven. I followed the method in Miriam Rubin’s wonderful little book, Tomatoes, from UNC Press’s Savor the South series, with great success. I especially like her suggestion of adding toasted pecans. Wanting to make this a hearty entrée, I went a step further and added shrimp. Once you master the basic method, you can take this classic in all sorts of directions. – Susan Puckett Read More

Adam Evans' North Alabama Chicken Stew

A native of Muscle Shoals, Alabama, Evans moved to Atlanta to helm the kitchen at Buckhead’s now-defunct Craftbar. His focus at the Optimist is seafood, but he still craves the earthier Southern comfort foods of home: his mom’s biscuits and gravy, his grandmother’s chicken and dumplings, and most of all, North Alabama chicken stew. Read More

Spicy bourbon chicken thighs

Backstory “Making cocktails with bourbon is easy,” writes Kathleen Purvis in “Bourbon,” part of the popular Savor the South cookbook series by UNC Press. “Cooking with it, beyond the basics of brushing a cake with bourbon or deglazing a pan, isn’t that obvious.” Read More

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. Read More

Apple and Brussels Sprouts Hash with Fried Eggs

It takes an extra measure of creativity to build a following for Brussels sprouts. But Eric Ottensmeyer of Leon’s Full Service in Decatur has done it—by thinly slicing the controversial little orbs and then sauteing the shreds with apple, onion, and bacon. That popular side dish is featured not only as an a la carte item on Leon's menu, but also in Fresh Food Nation by Martha Holmberg (The Taunton Press, 2013), a terrific collection of recipes from independent farmers across the country and the chefs who support them (e.g. Riverview Farms, Serenbe, Truly Living Well Center for Natural Urban Agriculture, and Jenny Jack Sun Farm also represent Georgia in these pages). Topped with a fried egg, this cool-weather hash makes a nourishing and flavorful main dish that needs only a hunk of crusty bread to make a complete meal.—Susan Puckett Read More

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