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The Christiane Chronicles: Atlanta’s fermentation fad is great, but about that quinoa craze…

These days chefs are fans of fermentation, and I'm addicted to the natural fizziness of nonalcoholic fermented drinks such as doogh and Turkish ayran. But I've been cooking quinoa since the 1970s. And I don’t know what is going on in restaurant kitchens, but lately I have eaten more than enough hard quinoa, soggy quinoa, and smothered quinoa.
Best of Atlanta 2015

Grocery Store Bakery: Buford Highway Farmers Market

Russians, Croatians, Ukrainians, Mexicans, and Colombians—they all flock here to shop for the breads of their native countries.

The Christiane Chronicles: Atlanta needs more Eastern European restaurants; and where to find rich butter

As hard as it is to believe, there was a time when naysayers thought that Atlantans weren’t willing to pay top dollar for corned beef, pastrami, and pickles. Then along came the General Muir; deli crisis averted. Now let’s continue rounding out our patchy dining scene, starting with Eastern European restaurants.

The Lee Brothers discuss why “Atlanta is the future of the South,” their first television show, and red velvet cake

Matt and Ted Lee are now onto their next journey: television. "Southern Uncovered with the Lee Bros." will follow the brothers as they explore the food, history, and culture of Southern cities like Asheville, Dallas, Charleston, Louisville, and New Orleans. The series premieres June 14th on Ovation and will start in their hometown of Charleston. Next up is Atlanta.

Preserving the Art of Pickling

“We can pickle that!” exclaim a duo during a skit on IFC’s trend-skewering hit Portlandia (which you can easily find on YouTube). The pair grab increasingly bizarre items—ordinary cucumbers and eggs, then a dropped ice cream cone, unwanted CD jewel cases, a broken high heel—and seal them all in jars, dunked in a vinegary bath.

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