Category: entrees - Recipes - Atlanta Magazine

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

Garlicky Black-Pepper Shrimp With Black-Eyed Peas and Rice

You don’t need to wait until New Year’s Day to serve this slightly more sophisticated version of hoppin’ john adapted from an old Gourmet magazine article. Here, shrimp enlivens the usual mélange of black-eyed peas, rice and pork, along with extra-heavy doses of garlic and black pepper. Served with a salad and cornbread for sopping up the savory juices, it makes for an easy weeknight dinner, but also feels special enough to serve to company. Read More

Rustic Pot Roast With Bacon, Garlic, and Rosemary

If ever there were motivation for lugging the slow cooker out of the cupboard, this pot roast is it. 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

Susan Rebecca White's Poached Egg with Greens and Cornbread Croutons

A recipe from Susan Rebecca White, author of "A Place at the Table" and other novels

Hints of Susan Rebecca White’s Georgia upbringing appear on her table as regularly as they do in her books—but rarely in the form of a Southern-fried cliche. Take her riff on a childhood favorite. “When I was little, my mom would make fried toast with a hole cut out in the middle and an egg cooked inside it,” says the Atlanta native. Read More

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