Tag: Recipes

Welcome the new year with this trio of comfort-food–inspired hors d’oeuvres that are big on flavor and easy to prepare. Za’atar White Bean Dip, Apple Butter Roast Pork Tenderloin Crostini, and Broccoli Cheese Bites—resolutions will be easy to keep when they taste like this. Bon appétit, y’all!

Indaco’s zeppole offers a creative spin on the classic Italian dessert. Way more than a mere doughnut hole, it’s made with ricotta cheese, fried to order, tossed in powdered sugar, and served with seasonal accompaniments (spiced anglaise in colder months; currently cannoli cream and chocolate sauce).

Yeppa & Co., Buckhead’s see-and-be-seen Italian restaurant, is known for its housemade pastas and potent cocktails. But one of their contornis (sides) has gained a cult following: the fagiolini. Translation? Green beans.

You are what you eat. It’s a simple philosophy, and one that Agatha Achindu, who recently released her newest cookbook, Bountiful Cooking: Wholesome Everyday Meals to Nourish You and Your Family, grew up with. The Atlanta nutritionist, speaker, chef, teacher, and founder of national baby food brand Yummy Spoonfuls believes that incorporating vibrant fruits and vegetables into your daily diet is the ticket to a healthy life.

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.