Category: home-plates - Recipes - Atlanta Magazine
 
 
 
Archives
 

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

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

Joseph Ward's Modernist applesauce cake

Among the kitchen crew at Kevin Gillespie’s Glenwood Park restaurant, Ward is the modernist—the one who likes to take recipes that are part of American pop culture (beef Wellington, ranch dressing, cheeseburgers) and reimagine them. Read More

Cathy Conway's collards with smoked tomatoes

The Baltimore native’s love for vegetables began on summer vacations to her grandparents’ tiny farmhouse deep in North Carolina tobacco country. On the linen-covered dinner table, collards typically shared space with just-picked corn, tomatoes, and the beans and peas she and her siblings had shelled and snapped that morning. Meat, other than as seasoning, was often absent, and rarely missed. Read More

Cathy Conway's cornmeal dumplings

If you enjoyed the Avalon Catering chef's collards with smoked tomatoes, try adding these dumplings for extra flair. 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

Kathryn King's coconut custard with blood orange sauce

s a child, King’s military family was always on the move. But wherever they lived—Virginia, Missouri, Hawaii—her grandmother, Mildred King, came for extended visits, bringing the flavors of Georgia with her. “Ganky” (as King called her) was revered for her layer cakes and pecan tassies. But the dessert that King most remembers is a simple, delicate coconut custard. Read More

Brazil nut shortbread cookies

These easy slice-and-bake cookies melt in your mouth. Brazil nuts, now found bagged and shelled in many grocery stores, give them a distinctive flavor, but pecans, almonds, or other nuts can be substituted. 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

Hilary White's Christmas Bazaar Peanut Brittle

Hilary White and her staff make peanut brittle for snacks served in china bowls in the Hil’s foyer, or as garnish for a dessert special. But White’s recipe for the classic Southern candy has its roots in Shelby, Ohio, the small farming town where she grew up. 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.