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Susan Puckett

Carrots

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

“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”
Radishes

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

Although prized most for their crunchy texture and peppery bite when raw, radishes become earthy and mellow—more like their cousin, the turnip—when cooked. Eat Me Speak Me chef Jarrett Stieber shares his techniques for both.
Marinara sauce

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

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara.
Guacamole recipe

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

“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.”
Star Provisions cookies

How to make Star Provisions shortbread cookies

This time of year, shortbread cookies at Star Provisions come dressed for the season—as snowflakes, Christmas trees, and whatever else pastry chef Zibaa Sammander might dream up for this versatile, durable dough.
South City Kitchen shrimp and grits

How to make South City Kitchen’s shrimp and grits

The rustic texture and toasty corn flavor of stone-ground grits bear little resemblance to the bland porridge of Jason Starnes’s youth. At South City Kitchen, he uses a 50/50 blend of earthy, yellow grits from Mills Farm in Athens and sweeter-tasting white grits from Riverview Farms in Ranger.
How to saute duck breast

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

No one wants to mess up a pricey cut of meat, but duck breast can be tricky: dry when overcooked and gummy when undercooked. But when done just right—medium with perfectly rendered fat and crispy skin—it’s beautiful.
Home Grown GA Fried Green Tomatoes

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

It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret?
Iberian Pig gazpacho

Technique: How to make the Iberian Pig’s gazpacho

The gazpacho that appears on the summer menu at the Iberian Pig stays true to the traditional formula of ripe tomatoes, vegetables, herbs, olive oil, and vinegar. What distinguishes Eric Roberts’s version from the original Andalusian recipe is the assembly
Scallops

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

Fresh, plump sea scallops take well to all kinds of cooking methods: poaching, grilling, baking. But the most common approach is searing, a lightning-fast technique that’s easy to pull off if you know what you’re doing—and easy to screw up if you don’t.

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