COOKING WITH STEVEN SATTERFIELD
Miller Union chef Steven Satterfield‘s cookbook is called Root to Leaf: A Southern Chef Cooks Through the Seasons—and that’s precisely what he’s doing for Atlanta Magazine’s HOME in a series of videos. Satterfield’s cookbook is divided by season, and he offers recipes that are based on the bounty of each season.
For each installment, we sent a video crew with the James Beard-nominated chef to the Grant Park Farmers Market, where he picked a selection of the season’s freshest vegetables, then took them back to his personal kitchen to cook up a delicious dish. We’ll do this throughout Georgia’s four seasons, to demonstrate how simple it can be not just to eat locally, but to eat seasonally.
Watch the videos to learn more about Satterfield, then click the links below for the videos and recipes for each season.
Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad
Fall: Sweet potato buckwheat pancakes, spaghetti squash with seed broth, and turnips with bacon
Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads
Spring: Roasted Asparagus with Green Garlic and Radishes
Steven Satterfield: The evolution of a chef
ATLANTA MAGAZINE'S HOME
Atlanta Magazine's HOME is a quarterly home-and-garden publication dedicated to life in the South's capital city. We cover design, architecture, art, gardening, home furnishings, and real estate. We also tap our parent magazine's heritage of storytelling to provide a rich perspective on our region. AMH is not just about decorating a house, it's about being at home. Browse for free right now