Susan Puckett, Author at Atlanta Magazine

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Why you should use every part of the carrot, according to Watershed chef Zeb Stevenson

Why you should use every part of the carrot, according to Watershed chef Zeb Stevenson

Susan Puckett -

April 14, 2017

Chef Jarrett Stieber’s tips for serving radishes like a pro

Chef Jarrett Stieber’s tips for serving radishes like a pro

Susan Puckett -

March 13, 2017

How to make a basic but oh-so-good marinara

How to make a basic but oh-so-good marinara

Susan Puckett -

February 21, 2017

How to make perfect guacamole, from Superica’s Kevin Maxey

How to make perfect guacamole, from Superica’s Kevin Maxey

Susan Puckett -

January 12, 2017

How to make Star Provisions shortbread cookies

How to make Star Provisions shortbread cookies

Susan Puckett -

November 29, 2016

How to make South City Kitchen’s shrimp and grits

How to make South City Kitchen’s shrimp and grits

Susan Puckett -

October 24, 2016

Cooking duck breast is tricky. Noble Fin’s Jeb Aldrich shares how to get it perfect every time.

Cooking duck breast is tricky. Noble Fin’s Jeb Aldrich shares how to get it perfect every time.

Susan Puckett -

September 27, 2016

Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark

Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark

Susan Puckett -

September 1, 2016

Technique: How to make the Iberian Pig’s gazpacho

Technique: How to make the Iberian Pig’s gazpacho

Susan Puckett -

July 20, 2016

Technique: Local Three’s Chris Hall on how to sear scallops

Technique: Local Three’s Chris Hall on how to sear scallops

Susan Puckett -

June 28, 2016

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