Tag: Recipes: Entrees

“I like a steak with personality,” says Tony Manns Jr. To him, no slab of meat fits that profile better than a ribeye, characterized by a generous marbling of fat that adds rich, robust flavor and juiciness.

Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter).

At the peak of blueberry season, don’t limit your consumption to breakfast and dessert. Blueberries also add a pop of color and flavor to summer salads. In this main course salad, balance the peppery edge of arugula with a pop of tartness from the blueberries.

I love Martha Foose’s cookbooks as much for her stories as her satisfying, unpretentious recipes. She has a great knack for making even a homey classic feel fresh and exciting. Her take on pepper steak, from her 2011 book, A Southerly Course (Clarkson Potter), is probably the best I’ve ever had. One important trick is adding the peppers near the end of the cooking time, after uncovering the dish, so that their texture and vibrant colors are retained. It is fantastic served over plain fluffy, white rice. As with so many of her recipes, a Mississippi memory provides the inspiration and the context.

In late 2014, BBQ pitmaster Melissa Cookston brought her unique blend of Memphis-style barbecue to the Atlanta area with the opening of Memphis Barbecue Co. in Dunwoody. With the outdoor cooking season heating up, Cookston...

For people who have never tried, making gnocchi seems like the most difficult task in the kitchen. It’s actually quite simple, and making these wonderful pillows of pasta was something I did on Sundays with my...

The salmon croquette or patty that shows up in Southern meat-and-three’s is typically fried in lots of oil and served with remoulade or another rich sauce. Atlanta chef Virginia Willis employs some clever tricks...

I’m all for dishes that come together easily and can impress company. To get a head start on dinner, wrap the chicken with the prosciutto and sage the night before. From there, you’ll only...

Call me crazy, but I love a little potato with my pasta. Potato’s delicate, buttery flavor is not overwhelmed, but rather enhanced by the pasta—and also adds comforting substance to the dish. The trick is to...

“People make more of a big deal about cooking risotto than it actually is,” says Sotto Sotto’s Riccardo Ullio, who’s eaten this luxuriously creamy staple of northern Italy his whole life.