Home Market to Table

Market to Table

Steven Satterfield Oven-roasted parsnip “fries” with spring onions and fennel

Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad

-
Steven Satterfield sweet potato pancakes

Fall: Sweet potato buckwheat pancakes, spaghetti squash with seed broth, and turnips with bacon

-
Market to Table with Steven Satterfield

Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads

-
Steven Satterfield

Spring: Roasted Asparagus with Green Garlic and Radishes

-
Steven Satterfield

Steven Satterfield: The evolution of a chef

-

Follow Us

69,386FansLike
144,836FollowersFollow
493,480FollowersFollow

NEWSLETTERS

Atlanta Magazine
Since 1961, Atlanta magazine, the city’s premier general interest publication, has served as the authority on Atlanta, providing its readers with a mix of long-form nonfiction, lively lifestyle coverage, in-depth service journalism, and literary essays, columns, and profiles.

Most recent

GREAT READS

© 2024. All rights reserved.