Tag: Recipes: Entrees
Recipes: A twinkling holiday supper at Hudson Grace, where the South meets California
Monelle Totah and Gary McNatton used Hudson Grace as a restaurant to serve their California-style recipes for an all-star cast of guests. Monelle and Gary had one tip for the gathering: Keep it simple so you can enjoy the evening, too.
Throw a sophisticated, Southern fall supper with recipes from chef Scott Peacock and mixologist Navarro Carr
My dear friend Liz Lapidus, whose public relations firm represents some of the city’s top restaurants and creatives, has a knack for inviting all the right people to just the right venue. The dinner she hosted one fall evening in the leafy courtyard of Susan Bridges’s Inman Park gallery, Whitespace, was no different. There, her intimate group of eight gathered to celebrate Birmingham-based artist Amy Pleasant’s show Writing Pictures.
5 recipes from Atlanta’s best barbecue spots. You’re welcome.
We took the best dishes from Atlanta's barbecue restaurants and made you a perfect picnic. Here are recipes for Community Q’s three-cheese mac and cheese, Heirloom Market BBQ’s ribs, Fox Bros. Bar-B-Q's smoked brisket, and more.
Erika Council’s favorite comfort food recipes: Smothered pork chops and Granny’s stewed cabbage
Two of Council’s favorite comfort food recipes, smothered pork chops with rice and buttery stewed cabbage, are about succor, not glamour. They make a warming winter meal for a Sunday supper—or dinner any night of the week.
Five easy sandwich recipes that will make your coworkers jealous
You’ve probably been brown-bagging sandwiches since kindergarten. But eventually you reach a point when PB&J doesn’t cut it anymore.
How to make South City Kitchen’s shrimp and grits
The rustic texture and toasty corn flavor of stone-ground grits bear little resemblance to the bland porridge of Jason Starnes’s youth. At South City Kitchen, he uses a 50/50 blend of earthy, yellow grits from Mills Farm in Athens and sweeter-tasting white grits from Riverview Farms in Ranger.
Cooking duck breast is tricky. Noble Fin’s Jeb Aldrich shares how to get it perfect every time.
No one wants to mess up a pricey cut of meat, but duck breast can be tricky: dry when overcooked and gummy when undercooked. But when done just right—medium with perfectly rendered fat and crispy skin—it’s beautiful.
Technique: How to make the Iberian Pig’s gazpacho
The gazpacho that appears on the summer menu at the Iberian Pig stays true to the traditional formula of ripe tomatoes, vegetables, herbs, olive oil, and vinegar. What distinguishes Eric Roberts’s version from the original Andalusian recipe is the assembly
Technique: Local Three’s Chris Hall on how to sear scallops
Fresh, plump sea scallops take well to all kinds of cooking methods: poaching, grilling, baking. But the most common approach is searing, a lightning-fast technique that’s easy to pull off if you know what you’re doing—and easy to screw up if you don’t.
Technique: How to make Bread & Butterfly’s fluffy pancakes
“These pancakes need to come with a warning,” says Bryan Stoffelen. “Once you’re finished, you’re going to want to lay on the couch for the rest of the day.”
