Tag: Recipes

"This recipe is a great classic dessert," Martinez says, "a childhood memory that's rich and gives a small, sweet escape.”

Chef Zeb Stevenson says this is "the single most requested recipe" at Redbird, his popular Westside Provisions District restaurant that opened last summer. "I don't know if it's because it's vegan, or because it's uber-flexible, or because it's just plain delicious, but guests request it all the time."

Khichdi—an Indian comfort food dish—is "simple, warming, and delicious," Irani says. "It comforts children, grownups, the elderly, and especially the worried."

“If you ask me, who doesn’t need a little added spice in their life right now?" says Ford Fry, the Texas-born chef behind Superica and Little Rey, among several other Atlanta restaurants

“This is the soup that I enjoy eating multiple times a week," says Eddie Hernandez, the chef of Atlanta favorite fast-casual spot Taqueria del Sol. "You can add vegetables that you have on hand, add rice, or even tortilla chips to modify.”

Maybe it's no surprise that when local fashion designer Abbey Glass entertains, she plans the party around the clothes.

Local designers Hillary Mancini of Peace Design, Jill and Steve McKenzie, and Alison Weidner of outdoor furnishings shop AuthenTEAK get together every other month for game night. Here are the Midwestern comfort food recipes they use when they meet.

Everyone in Atlanta knows King of Pops, the now-iconic local ice pop company founded by Steven and Nick Carse in 2010—but what about King of Crops? It’s the 67-acre, bucolic farm the pair bought in 2014 to grow the fruits and herbs for their pops, and it makes a great spot for a community gathering.

The Hutcheson-Redwine Plantation is a magical scene. Nestled in the rolling terrain of Chattahoochee Hills, the circa-1841 farmhouse has been lovingly restored. Here, recipes for a bucolic brunch, including watermelon spritzer, chilled melon soup, turkey sweet potato hash, and mascarpone tart with fresh strawberries.

With Passover on the way, we asked Todd Ginsberg of the General Muir to share this savory and sweet brunch recipe.