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Ricotta-Stuffed Fried Squash Blossoms
When May rolls around and the squash begins to blossom, I'm ready to start stuffing and frying. If you've never tasted fried squash blossoms, the delicate flavors and crisp texture will win you over. This recipe gives you tips to properly prepare this deceptively simple dish.
Todd Richards’s Spicy Fried Catfish with Tails
Todd Richards, executive chef at the Shed at Glenwood, grew up in Chicago, but reminders of his Southern roots were as close as the kitchen table—especially on Friday nights.
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.
Aaron Russell’s Fried Apple Pie and Creamsicle Sherbet
Since moving to the city in 2000 to study at the Art Institute of Atlanta, Russell has driven past the Varsity almost daily but never thought to stop in. Making desserts every night in high-end kitchens like Seeger’s and Nikolai’s Roof didn’t allow the Adairsville, Georgia, native much time for restaurant exploration.