Saturday, April 20, 2019
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Jambalaya

I love jambalaya—the way it tastes, the way it smells, the way its name rolls off the tongue. On a cold game day, a hearty bowl of jambalaya hits the spot. By packing the ingredients the night before, you can easily make this dish on-site.

Church Supper Chicken Pie

This recipe could just as easily be titled Grange Supper Chicken Pie, or American Legion Supper Chicken Pie, or B.P.O.E., or Odd Fellows, the volunteer fire department, or any number of organizations that have regular "suppers," fund-raising or just social. A good "church supper chicken pie" is one of the most comforting foods we know.

Marc’s Chicken Salad with Peach Mayonnaise and Spiced Pecans

Folks in the Delta cannot get enough chicken salad. Rare is the lunch menu that doesn't offer it the classic way-plenty of real mayo (no Miracle Whip!), chopped celery, at least a touch of onion, and more often that not, a dollop or two of sweet pickle relish.

Jennifer Levison’s Chicken Matzo Ball Soup

Jennifer Levison, owner of Souper Jenny and Cafe Jonah—who was born in Atlanta, grew up in Los Angeles, and moved back to Georgia as an adult—is much more practiced at rolling matzo balls than cutting biscuits.

Stacey Eames’s Country-Fried Steak and Gravy

At the flagship Highland Avenue location of Stacey Eames's Highland Bakery, country-fried steak Benedict arrives at the table with the crisp, battered beef paired with poached eggs atop a giant biscuit smothered in jalapeño–cheddar cheese sauce.

Darryl Evans’s Fried Chicken over Cracklin’ Cornmeal Waffles

Darryl Evans's career took shape in the era when fusion was hot, mixing Southern cooking with global flavors in dishes such as whole, sizzling Asian-style catfish or ravioli stuffed with goat cheese and Georgia caviar.

Chicken Bog

From A New Turn in the South by Hugh Acheson. HMD seeks FWR. Hearty meat dish seeks fluffy white rice. I don’t think it’s just a crush. Chicken stews love rice. It’s an affinity that needs to happen. Let’s not sully the relationship with overly complex rice.

Virginia Willis’s Shrimp and Chicken Jambalaya

With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and simmer a pot of Brunswick stew.

Kamal Grant’s Coca-Cola Chicken

Kamal Grant, owner of Sublime Doughnuts, has built a career devising flavors no one expects to see in a doughnut box, like strawberry shortcake and Reese’s Peanut Butter Cup. But long before that, his mother, Nidia Grant, was innovating at the family dinner table.

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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