Sonya Jones’s Mini Fig Pies

Sonya Jones is the owner of Sweet Auburn Bread Company and the author of "Sweet Auburn Desserts: Atlanta’s Little Bakery That Could." Desserts were always in the house, and Jones often had a hand in baking peach and blackberry cobblers or apple pie.

Recipe: Fox Bros. Bar-B-Q Frito Pie

Forget peanuts and Cracker Jacks. One bite of Frito pie transports twins Jonathan and Justin Fox, co-owners of Fox Bros. Bar-B-Q and Big Tex, to their childhood baseball park in Houston, Texas.

Kamal Grant’s Coca-Cola Chicken

Kamal Grant, owner of Sublime Doughnuts, has built a career devising flavors no one expects to see in a doughnut box, like strawberry shortcake and Reese’s Peanut Butter Cup. But long before that, his mother, Nidia Grant, was innovating at the family dinner table.

Marie Nygren’s chicken paillards with tomatoes, peach, Vidalia onion, and mint

Nygren entered the kitchen almost as soon as she was born. Her mother, Margaret Lupo, became pregnant with her in 1959, three years after Lupo opened her first restaurant, Margaret’s Tray Shop, in downtown Atlanta. In 1962 Lupo became the proprietress of Mary Mac’s Tea Room, and over the next couple of decades she turned the meat-and-three restaurant into an Atlanta icon.

Joseph Ward’s Modernist applesauce cake

Among the kitchen crew at Kevin Gillespie’s Glenwood Park restaurant, Ward is the modernist—the one who likes to take recipes that are part of American pop culture (beef Wellington, ranch dressing, cheeseburgers) and reimagine them.

Justin Burdett’s Salmon Cakes with Spring Vidalia Relish

Justin Burdett, chef de cuisine at Miller Union, was rarely exposed to fresh seafood until he began cooking in high-end restaurants in Athens, Asheville, and Atlanta. But he's eaten plenty of salmon cakes made from canned fish throughout his lifetime, and to this day it's still how he prefers to get his omega-3s.

Todd Richards’s Spicy Fried Catfish with Tails

Todd Richards, executive chef at the Shed at Glenwood, grew up in Chicago, but reminders of his Southern roots were as close as the kitchen table—especially on Friday nights.

Jiyeon Lee and Cody Taylor’s Korean Wedding Soup: Janchi Guksu

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...

Suzanne Vizethann’s corn fritters

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.

Carvel Grant Gould’s Tomato Aspic

For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at Canoe, the upscale Vinings restaurant where she’s worked since it opened sixteen years ago.

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