Tag: Recipes: Sides

“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”

“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.”

It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret?

A perfect deviled egg is hard to get right, says Twain’s executive chef Savannah Haseler. It starts with a properly boiled egg.

A jar full of glistening homemade preserves makes a year-round prized treat, whether smeared on a hot biscuit, dolloped onto goat cheese, or draped over ice cream. Here, Preserving Place’s Martha McMillin explains how to make her award-winning recipe.

Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.

In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.

Il Giallo, a coastal Italian restaurant, will open this month in Sandy Springs with Jamie Adams, former executive chef of the defunct Veni Vidi Vici, running the kitchen. His Insalata Cruda features fall vegetables found in the Piemonte region of Italy, where Adams cooked for several years.

These tender, cheesy little biscuits are hard to stop eating. My running buddy, Beth Floyd, brought them to a party recently, and when I asked her for the recipe she recited it on the spot. She adapted it from one she got from a cookbook called “Table Talk” compiled by a relative’s bridge club in Macon, Georgia. They're incredibly easy to make and freeze well.

Hurry, before summer leaves us and the peaches are gone, check out this fun recipe using my latest kitchen gadget, the Basque Plancha. Think of it as a flame-fueled flattop. In Spain, they use it to cook vegetables, meat, and seafood. I’ve ever seen friends make dessert on it. A regular grill works too.