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Author Susan Puckett

  • Susan Puckett

    Contributing Writer

    Susan Puckett is the former food editor of the Atlanta Journal-Constitution and has written or edited seven cookbooks. She recently completed work on a book about the foodways of the Mississippi Delta and is currently collaborating on several other food-related books. She is a longtime member of the Southern Foodways Alliance, and her forte throughout her career has been finding and telling food stories with a sense of place. While at the AJC, she won numerous awards for writing and editing through the Association of Food Journalists and James Beard Foundation. She was also featured in Saveur magazine’s 2008 Saveur 100 List, where she was cited for the AJC’s ongoing Southern Recipe Restoration Project, in which top Atlanta chefs helped breathe new life into readers’ recipes. Each month for Atlanta magazine, she gathers heirloom Southern recipes for our Home Plates column. Puckett has a journalism degree from Ole Miss and also studied nutrition at Iowa State University. She has been published in numerous national publications including Saveur, Country Home, Woman’s Day, and Restaurants and Institutions. A native of Jackson, Mississippi, Puckett lives in Decatur with her husband and rescued greyhound.

 

Carvel Grant Gould's She-Crab Soup with Hot Butter Crackers

Carvel Grant Gould grew up immersed in Buckhead's food world. No baby shower or Christmas party was complete without platters of cheese straws and chocolate eclairs from Henri's Bakery. Read More

Linton Hopkins's Southern Greens

Linton Hopkins is a proselytizer of Southern produce. He details differences in heirloom varieties to customers in his restaurants, dotes over the stands at the Peachtree Road Farmers Market, and ships the seasonal bounty for fundraiser feasts around the country. Read More

Darryl Evans's Fried Chicken over Cracklin’ Cornmeal Waffles

Darryl Evans's career took shape in the era when fusion was hot, mixing Southern cooking with global flavors in dishes such as whole, sizzling Asian-style catfish or ravioli stuffed with goat cheese and Georgia caviar. Read More

Darryl Evans's Sweet Potato-Macaroni Soufflé

Darryl Evans's career took shape in the era when fusion was hot, mixing Southern cooking with global flavors in dishes such as whole, sizzling Asian-style catfish or ravioli stuffed with goat cheese and Georgia caviar. Read More

Aaron Russell's Fried Apple Pie and Creamsicle Sherbet

Since moving to the city in 2000 to study at the Art Institute of Atlanta, Russell has driven past the Varsity almost daily but never thought to stop in. Making desserts every night in high-end kitchens like Seeger’s and Nikolai’s Roof didn’t allow the Adairsville, Georgia, native much time for restaurant exploration. Read More