Tuesday, October 23, 2018
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Susan Puckett

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Carrots

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

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Radishes

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

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Marinara sauce

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

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Guacamole recipe

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

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Star Provisions cookies

How to make Star Provisions shortbread cookies

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South City Kitchen shrimp and grits

How to make South City Kitchen’s shrimp and grits

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How to saute duck breast

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

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Home Grown GA Fried Green Tomatoes

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

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Iberian Pig gazpacho

Technique: How to make the Iberian Pig’s gazpacho

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Scallops

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

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