Category: sides - Recipes - Atlanta Magazine

Eggplant with orzo, tomato, and chickpeas

This medley of Mediterranean flavors comes off more as a warm salad than a pasta main. Salting and roasting the eggplant ensures that the texture will be tender, not rubbery. Serve it with grilled lamb chops or a steak. —Deborah Geering Read More

Summer salad of grilled corn and tomatoes

Tender grilled corn, crisp cucumber, and sweet onion provide the perfect backdrop for juicy, colorful, heirloom tomatoes. Don’t worry too much about measurements—you can’t go wrong with these summer favorites in any proportion. —Deborah Geering Read More

Chai Pani's Corn Bhel

Just in time for the local sweet corn season, Chai Pani in Decatur offers this recipe for a refreshing summer salad. Cumin Lime Dressing will store in the refrigerator for a few days, so use any extra to dress a salad of lettuce or arugula, grapefruit slices and avocado. Read More

Cheese Pennies

These savory snacks comes from the beautiful new Mississippi Current Cookbook: A Culinary Journey Down America’s Greatest River  (Lyons Press) by Regina Charboneau. The Paris-trained chef is the culinary director of the American Queen, the luxury paddlewheel boat that travels the Mississippi. She also hosts guests at Twin Oaks Bed and Breakfast, her antebellum home in her native Natchez, Miss. She likes to serve these during afternoon tea with cocktails. I recently made them for a shower and they were a hit. They also freeze well, and are great to have on hand for just about any friendly occasion. – Susan Puckett Read More

Spring Greens Spanakopita

Greek-style “spinach pie” doesn’t have to be made with spinach. I like to use a combination of mild and more pungent greens, with a splash of color from chopped rainbow chard stems or from lambs quarters (also known as magenta spreen). Don’t be afraid of filo. Although you need to keep it covered to prevent it from drying out, it is, after all, a ready-made dough, and this dish comes together quite quickly. —Deborah Geering Read More

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

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