Tag: Recipes

Miller Union owner and executive chef Steven Satterfield is renowned for his vegetable-forward dishes. He released his first cookbook, entitled Root to Leaf in 2015 and was named the James Beard Foundation’s Best Chef: Southeast two years later. In the last few years, he’s been exploring putting a multicultural spin on vegetables, while evolving his cooking style to include different textures and flavors.

Eric Kim's debut cookbook, Korean American: Food That Tastes Like Home, expands upon his family’s history, which is intertwined with the growth of metro Atlanta’s Korean population, the largest in the South.

Gift-giving season—aka eating/drinking/baking season—has arrived. As the holidays approach, here are five beautiful new cookbooks from Georgia chefs, bakers, pitmasters, and farmers—plus recipes you can make from them.

Born in Acadiana (Louisiana’s historically French region) in the sixties, a plate lunch is a working person’s meal. Portions are large so as to keep hunger at bay until nightfall.

Mix and shake these drinks at home to bid adieu to 2020—and to toast the bartenders we’ve sorely missed.

If you can’t visit these establishments, at least you can do the next best thing—re-create their signature drink or dish from the comfort of your home.

Many African American families in Georgia have roots in the Sea Islands, often expressed through food that revolves around seafood and rice and okra, which were introduced to the Americas from West Africa during the slave trade.

Grab your blender, some ice, and a paper umbrella. Here are seven recipes by Atlanta bartenders to try at home this summer.

"This recipe has been passed down from generation to generation, and it’s definitely a favorite of our guests," says Varuni Napoli's chef and owner Luca Varuni.

"To me, nothing says comfort food like pasta, and right now, we could all use a little extra comfort," says Ian Winslade, executive chef at Mission + Market in Buckhead.