Pano Karatassos Presents Yia Yia’s White Bean Stew

Pano I. Karatassos—wearing faded jeans and a loose T-shirt, his signature pin-striped chef's apron nowhere in sight—welcomes me into the state-of-the-art kitchen of his parents' Buckhead home. Raw vegetables, herbs, cutting boards, and cooking utensils are neatly organized in workstations, as if a television food show is about to be filmed.

Mary Moore Makes Her Aunt Edie’s Cheese Biscuits

The spacious kitchen of Mary Moore, founder and CEO of the Cook's Warehouse, in her Oak Grove home is fully equipped with Japanese knives, silicone spatulas, a sous vide water oven, and an electric grain grinder with variable texture control.

Asha Gomez’s Kerala-Meets-Brunswick Stew

Asha Gomez never knows when a new taste in Atlanta will take her back to Kerala, the lush southwestern state on the coast of India where she was born and raised.

Joshua Hopkins’s Roasted Quail with Cornbread Stuffing

Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His upbringing prepared him well.

Jason Hill’s Ellijay Chicken and Dumplings

Jason Hill, chef-owner of Wisteria, used to gripe about leaving his Atlanta friends behind to spend weekends at his grandparents’ house in Ellijay—especially in the summertime.

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...

Roz’s Skillet Cornbread

This is an extra recipe for an article that originally appeared in our March 2012 issue.

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.

Billy Allin’s Green Beans Agrodolce

Billy Allin, executive chef and co-owner (with his wife Kristin) of Decatur’s Cakes & Ale, was raised in an Italian American household in Greenwood, South Carolina—an upbringing that presented, as he puts it, “some culinary conflicts.”

Ford Fry’s Jalapeño-Cheddar Fry Bread

Buttery rich yet feathery light, these buns are made from brioche dough that’s remarkably easy with a stand mixer. (It does, however, require advance planning to allow for several risings.)

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