Overcooked turkeys and prickly relatives can put a holiday dinner on edge, but nothing comforts a crowd like a warm pie. If you don’t have time to deal with a lattice top or crimped edges, Booker has a solution in this elegant, free-form tart adapted from one in her book, Field Peas to Foie Gras: Southern Recipes with a French Accent, which came out in September.
Suzanne Vizethann was practically raised on creamed corn in her childhood home in Buckhead, just five miles from her breakfast and lunch restaurant, Buttermilk Kitchen. The canned variety served as the base for the corn fritters her dad would fry up for family dinners.
She was a Korean pop singer. He majored in biology and psychology at Georgia Southern. Today, Jiyeon Lee and Cody Taylor own Heirloom Market BBQ and Sobban, two restaurants where Far East flavors frequently merge with the South. They first met at the bygone Repast in the Old Fourth Ward. Romance followed, and eventually Lee […]
Long before Roberts learned how to toy with foie gras under Guenter Seeger, another mentor showed him moves in the kitchen: his mom, Jean Roberts. Today, some of her best creations—like her creamy macaroni and cheese—are signatures at Community Q.
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Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.