Thursday, September 20, 2018

Southern Recipes

Barbecue recipes

5 recipes from Atlanta’s best barbecue spots. You’re welcome.

We took the best dishes from Atlanta's barbecue restaurants and made you a perfect picnic. Here are recipes for Community Q’s three-cheese mac and cheese, Heirloom Market BBQ’s ribs, Fox Bros. Bar-B-Q's smoked brisket, and more.
Serenbe May Day

Maple Pecan Cinnamon Buns

Ring in spring with this May Day party recipe from Serenbe chef Matt Adolfi.
Serenbe May Day

Coconut Granola

Ring in spring with this May Day party recipe from Serenbe chef Matt Adolfi.
Serenbe May Day

Buttermilk Biscuits

Ring in spring with this May Day party recipe from Serenbe chef Matt Adolfi.
Serenbe May Day

Herb Quiche

Ring in spring with this May Day party recipe from Serenbe chef Matt Adolfi.

Entrees

Fall recipes

Throw a sophisticated, Southern fall supper with recipes from chef Scott Peacock and mixologist Navarro Carr

My dear friend Liz Lapidus, whose public relations firm represents some of the city’s top restaurants and creatives, has a knack for inviting all the right people to just the right venue. The dinner she hosted one fall evening in the leafy courtyard of Susan Bridges’s Inman Park gallery, Whitespace, was no different. There, her intimate group of eight gathered to celebrate Birmingham-based artist Amy Pleasant’s show Writing Pictures.
Barbecue recipes

5 recipes from Atlanta’s best barbecue spots. You’re welcome.

We took the best dishes from Atlanta's barbecue restaurants and made you a perfect picnic. Here are recipes for Community Q’s three-cheese mac and cheese, Heirloom Market BBQ’s ribs, Fox Bros. Bar-B-Q's smoked brisket, and more.

Erika Council’s favorite comfort food recipes: Smothered pork chops and Granny’s stewed cabbage

Two of Council’s favorite comfort food recipes, smothered pork chops with rice and buttery stewed cabbage, are about succor, not glamour. They make a warming winter meal for a Sunday supper—or dinner any night of the week.

Sides

Barbecue recipes

5 recipes from Atlanta’s best barbecue spots. You’re welcome.

We took the best dishes from Atlanta's barbecue restaurants and made you a perfect picnic. Here are recipes for Community Q’s three-cheese mac and cheese, Heirloom Market BBQ’s ribs, Fox Bros. Bar-B-Q's smoked brisket, and more.
Summer Spritz

Recipes: How to throw an Italian aperitivo party with spritzy cocktails

Quintessential aperitivo cocktails, like the pleasingly dry and bitter negroni and the Aperol spritz, are meant to stimulate the appetite. Here are two cocktail recipes and six dish recipes to throw a summer party to remember.
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.”

Desserts

Fall recipes

Throw a sophisticated, Southern fall supper with recipes from chef Scott Peacock and mixologist Navarro Carr

My dear friend Liz Lapidus, whose public relations firm represents some of the city’s top restaurants and creatives, has a knack for inviting all the right people to just the right venue. The dinner she hosted one fall evening in the leafy courtyard of Susan Bridges’s Inman Park gallery, Whitespace, was no different. There, her intimate group of eight gathered to celebrate Birmingham-based artist Amy Pleasant’s show Writing Pictures.
profiteroles

Technique: Cafe Alsace’s Benedicte Cooper on perfect profiteroles

The profiteroles at Cafe Alsace have developed quite a reputation since Benedicte Cooper first put them on the menu 18 years ago. “We have regular customers who order them on their anniversaries instead of Champagne,” says Cooper.
Sarah O'Brien pecan pie

Technique: Little Tart Bakeshop’s Sarah O’Brien on making perfect pie crusts

Sarah O’Brien uses a standard recipe for making her irresistibly flaky crusts. So how come hers taste so much better than ours? “It’s all about the little things,” she says.