Friday, April 19, 2019
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Tag: Recipes: Technique

Radishes

Chef Jarrett Stieber’s tips for serving radishes like a pro

Although prized most for their crunchy texture and peppery bite when raw, radishes become earthy and mellow—more like their cousin, the turnip—when cooked. Eat Me Speak Me chef Jarrett Stieber shares his techniques for both.
Marinara sauce

How to make a basic but oh-so-good marinara

There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara.
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.
Home Grown GA Fried Green Tomatoes

Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark

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?
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.
Twain's Savannah Haseler's Deviled Eggs

Technique: How to make perfect deviled eggs, from Twain’s Savannah Haseler

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

Watershed’s Zeb Stevenson shares the complex art of the simple grilled cheese

A grilled cheese is just three ingredients: cheese, bread, and butter. A good one is bread gone gold, with a subtle crunch and cheese that pulls apart at first bite. It should be savory and satisfying. Chefs seem to have forgotten this, and while surveying the city, we found only one chef who knew what he was doing, Zeb Stevenson at Watershed on Peachtree.

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