Category: sides - Recipes - Atlanta Magazine
 
 
 
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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

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

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

The Spence's Baby Kale Caesar

A blizzard of freshly grated parmesan cheese tops off this addicting plate of winter greens

Recipe courtesy of The Spence 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

Tony Morrow's Sweet Potato Souffle with Pecan-Coconut Crumble

Every holiday, Tony Morrow gathers with thirty or so family members at his mother and stepfather’s house for a massive feast that includes turkey and cornbread stuffing with giblet gravy, baked ham, chitterlings, collards, macaroni and cheese, cranberry sauce, and Irons’s signature sweet potato souffle—a creamy, nutmeg-spiced casserole thickly blanketed with a candy-sweet topping of coconut and pecans. Read More

Roasted Cauliflower and Green Beans with Chipotle Sauce

Roasted vegetables over brown rice or pasta is one of my standard fast and healthy dinners when I am just cooking for me and my husband. This particular combination, from Joe Yonan’s brilliant new book, "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, $24.99) is truly inspired. The creamy sauce made by stirring a little adobo sauce into yogurt is one of dozens of ridiculously simple ideas throughout the book for turning a mundane solo meal into something special.  Another thing I love about this book is most of the recipes can be multiplied easily; I quadrupled this one to use the whole head of cauliflower, and reheated it as a side dish for several meals afterward. Read More

Apple-Cranberry Dressing

When I was growing up in Connecticut, we called this “stuffing.” In the South, it is “dressing.” regardless of semantics, this is a comforting, classic Thanksgiving favorite. It is very close to my grandmother’s recipe, although she (like so many of our mothers and grandmothers!) used Pepperidge Farm stuffing and doctored it up some. Read More
 

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