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Though there are abundant “Middle Eastern” restaurants in Atlanta, ones designated as “Israeli” are rare; Tal Baum and a few other chefs are trying to change that. Three new restaurateurs are bringing Israeli-style food to Atlanta.
Becoming a mother fueled Jaycina Almond’s career. The 23-year-old became a full-time model only after her daughter, Syx, was born in 2017. Somehow, she found the time to publish a book of poetry, In No Particular Order, and launch a subscription box for expectant mothers called Tender.
A few blocks south of the Lakewood amphitheater at the end of a dead-end street, something unexpected is sprouting: rows upon rows of certified organic kale and collards and beets (and, come summer, tomatoes and eggplants and okra).
Wild-caught Georgia shrimp, fresh arugula, and decadent tarts—here are six local finds worth making the morning trip to the farmers market.
Atlanta’s largest collective of farmers markets has launched a new series of seasonal cookbooks. In May, Community Farmers Markets released the first edition, Spring.
This vibrant side dish pairs asparagus with radishes quickly roasted together. In our video series, this spring dish is prepared with fresh produce from the Grant Park Farmers Market.
What you can learn during demos at Grant Park Farmers Market, Piedmont Park Green Market, Morningside Farmers Market, and Peachtree Road Farmers Market.
Paper Plane’s Paul Calvert, David Sweeney (previously of the Bakery at Cakes & Ale and Dynamic Dish), and the Little Tart Bakeshop’s Sarah O’Brien are hosting a Thankful Harvest Dinner at Octane Coffee in Grant Park November 16. Benefiting the Grant Park Farmers Market, the event will be a German-themed four-course meal with beverage pairings.
After I made a cookie cake for a friend’s 25th birthday, I just got obsessed. I am definitely a self-taught baker and continue to learn all the time. My inspiration comes from many resources. For a long time, I pored over baking blogs and cookbooks. However, now I just like to add one cookie sandwich at a time to my repertoire and try to think of something that is both unique and that reminds my customers of tastes they loved as kids. My husband actually came up with the filling on my most popular cookie sandwich. It’s a browned butter snickerdoodle with a dulce de leche filling.
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