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.
Susan Rebecca White’s Poached Egg with Greens and Cornbread Croutons
Hints of Susan Rebecca White’s Georgia upbringing appear on her table as regularly as they do in her books—but rarely in the form of a Southern-fried cliche. Take her riff on a childhood favorite. “When I was little, my mom would make fried toast with a hole cut out in the middle and an egg cooked inside it,” says the Atlanta native.
Molly Gunn’s Duck Breasts in Cherry-Port Sauce
Molly Gunn, co-owner of the Porter Beer Bar, usually works the dining room of her Little Five Points gastropub while her husband and business partner, Nick Rutherford, presides over the kitchen.
Judith Winfrey’s Yellow Squash with Tomatoes and Parmesan
Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens and the executive director of leadership and hospitality at Resurgens Hospitality Group, which includes Restaurant Eugene and Holeman and Finch Public House.
Roz’s Skillet Cornbread
This is an extra recipe for an article that originally appeared in our March 2012 issue.
Carvel Grant Gould’s Spicy Mayonnaise
This zingy, pink-tinged mayonnaise spices up an old-fashioned aspic, and it also takes the bland out of potato salad, slaw, and deviled eggs. For a lovely traditional mayonnaise, skip the paprika and cayenne, or reduce to a tiny pinch.
Cynthia Wong’s Banana Pancakes
Cynthia Wong, pastry chef at Empire State South, stands behind the stainless steel gas range in her modern Grant Park kitchen, dropping dollops of batter into a sizzling skillet.
Cathy Conway’s cornmeal dumplings
If you enjoyed the Avalon Catering chef's collards with smoked tomatoes, try adding these dumplings for extra flair.
Jason Hill’s Poached Chicken with Rich Stock
This is an extra recipe for an article originally published in our June 2011 issue.
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