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Erika Council’s favorite comfort food recipes: Smothered pork chops and Granny’s stewed cabbage

Two of Council’s favorite comfort food recipes, smothered pork chops with rice and buttery stewed cabbage, are about succor, not glamour. They make a warming winter meal for a Sunday supper—or dinner any night of the week.
Guacamole recipe

How to make perfect guacamole, from Superica’s Kevin Maxey

“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.”
Holiday party

How to throw a festive, floral (and pink!) holiday party

Floral artist Ashley Woodson Bailey uses fresh flowers and nontraditional colors like black, gold, and hot pink. She decorates the tree with white silk roses, carnation balls, and camellia blossoms.
Atlanta BeltLine Lantern Parade

How to throw the ultimate BeltLine Lantern Parade party

The Southern menu includes pimento cheese dip with vegetables, watermelon salad, and chicken salad sandwiches. The Texas cake is always a hit.
Chip Wade grilling

How to host a backyard barbecue like Pauli and Chip Wade

With their tricked-out kitchen and beautifully landscaped yard, it’s obvious that entertaining is a priority for this family. Recently I was fortunate to join them for a summer cookout.
Greek Orthodox Easter

How to celebrate Easter, Greek Orthodox style

There is dancing and general revelry, but eating is the core activity. The parade of meats roasting over open flames is impressive: a whole lamb on a spit, kondosouvli, lamb chops, and lamb fricassee. Greek dishes like spanakopita and dolmathes, plus an entire room of desserts, round out the feast.
Alisa Barry

How to celebrate the holidays Italian style, from Bella Cucina’s Alisa Barry

When I met Alisa Barry 18 years ago, she was launching her Italian-inspired pantry products business, Bella Cucina, and my family had just started making annual summer treks to the Ligurian coast—where we now own a second home. Needless to say, we Italophiles bonded immediately.

Family entertaining in the beauty of the woods

We gathered around a platform of old planks, with burlap sacks scattered on the ground as seating. The sylvan tablescape included centerpieces made of moss, ferns, and foraged branches; scattered votives; and, of course, R. Wood Studio dishes in a variety of natural hues.
Market to Table with Steven Satterfield

Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads

Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.

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