Tag: vegetables

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.

Until recently, water spinach was illegal to sell in Georgia. The lifting of the ban reflects an evolving understanding of the risks—and value—of non-native plants.

Exuberant garden tostadas, beautiful beet poke, irresistible Indian street snacks—even vegan barbecue! Welcome to Atlanta magazine’s soulful celebration of food from the soil.

In the U.S., the burger is symbolic above all. Its fate stands in for bigger concerns about climate change adaptation: Will things change cosmetically—an electric truck that’s as powerful as one with a combustion engine, a burger that bleeds like the real thing—or more fundamentally?

From tomatoey hand-pulled Chinese noodles to fancy beet “poke” at the Four Seasons. Plus, of course: hot dogs.

Wherein we welcome mac and cheese to the veggie family—we’re still in the South, after all. Plus: Korean banchan, superbly spiced Ethiopian platters, and more.

Kattula Family Farms is one of just two commercial farms in Georgia devoted to growing South Asian vegetables. Plus: A roundup of five great restaurants for regional specialties from across India.

The first restaurant to open at Alpharetta City Center is designed to mirror the way former St. Cecilia chef Taylor Neary likes to dine—on simple, hyper-seasonal dishes created for sharing. Most of the menu's 20 plates are vegetable-based.

Wild-caught Georgia shrimp, fresh arugula, and decadent tarts—here are six local finds worth making the morning trip to the farmers market.

“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”