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Tag: Recipes: Entrees

Barbecue recipes

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.
Sandwiches

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.
South City Kitchen shrimp and grits

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.
How to saute duck breast

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.
Iberian Pig gazpacho

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
Scallops

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.
How to make Bread & Butterfly pancakes

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.”
French rolled omelet

Technique: Holeman and Finch’s Linton Hopkins on French rolled omelets

“An omelet in its purest form is sacred to me,” says Linton Hopkins as he sets a nonstick skillet with shallow, sloping sides on the stove. “The fewer ingredients the better, so long as they are of exceptional quality: the best farm eggs you can get, really good butter, and sea salt. I don’t even add pepper.”
fish en papillote

Technique: Kyma’s Pano I. Karatassos on making fish en papillote

One of the easiest and healthiest fish techniques is cooking en papillote, in which fillets are wrapped in parchment to steam in a hot oven. Stuff the parchment packets with sliced vegetables or rice for a complete meal.

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