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Food


Explore where to eat in Atlanta with AJC’s Spring Dining Guide

The onset of spring sure does put us in a happy mood. Warm weather means we can finally shed sweaters and jackets. The days are getting longer. Summertime, swimming pools and vacation are on the horizon. Food lovers start to do happy dances as the change in season brings a new round of fresh produce to the plate. Patios reopen and al fresco dining commences. There’s a lot to look forward to...


Follow these food safety tips for July 4th cookouts, other summer fun

Follow these food safety tips for July 4th cookouts, other summer fun

No summer is complete without backyard barbecues, cookouts and picnics. However, there are certain risks to keep in mind when preparing and eating food outside, especially in Georgia’s hot weather. According to the U.S. Centers for Disease Control and Prevention, an estimated 48 million people contract foodborne illnesses each year, resulting in approximately 128,000 hospitalizations and 3,000...
Flavors meld in gumbo from The Optimist

Flavors meld in gumbo from The Optimist

From the menu … The Optimist, 914 Howell Mill Road, Atlanta; 404-477-6260; theoptimistrestaurant.com This gumbo recipe is the creation of Ford Fry and the restaurant was happy to share. We’ve cut it down from the big batch made in the restaurant kitchen. When you’re dining at The Optimist, they’ll serve this to you in half cup portions. The gumbo is prepared ahead of...
Food Tour: Hapeville

Food Tour: Hapeville

Wedged between I-75 and I-85, and a stone’s throw from Hartsfield-Jackson airport sits the tiny town of Hapeville. You might not expect restaurants in this city of only 6,600 residents to do such brisk business, especially for weekday lunch, but it starts to make sense when you see Delta and Porsche lanyards draping around everyone’s neck. Hapeville feeds many an employee of these companies...
Review: Muss & Turner’s East Cobb sparks love affair with sandwich

Review: Muss & Turner’s East Cobb sparks love affair with sandwich

Never thought it would come to this. Never thought I’d utter these words: I’m embroiled in a long-distance relationship with a sandwich. Neither a conventional looker nor a singular slab of beef, the one I lust for does boast a rather coquettish name and a pedigree akin to royalty in the Atlanta delicatessen world. My princess calls herself Pastrami on Wry, and she’s just that: a...
Make cheese? Yes, please

Make cheese? Yes, please

We gathered at 8 a.m., four professional cheese-makers and me. By rights, I should have used the door labeled, “Cheese Connoisseur Entry.” Instead, I came in the door marked, “Cheese Makers Only.” I was in Sandy Springs at CalyRoad Creamery to watch CalyRoad founder Robin Schick, head cheese-maker David Rospond, Margout Abatto and Bill Hayes turn gallons and gallons of milk...
Be a braai master with the new Kudu grill

Be a braai master with the new Kudu grill

South African-inspired, and designed and built in Macon, Ga., the Kudu Safari Braai may well be the next big thing in backyard grilling. Touted as a multifunction grill, griddle, and fire pit, the portable, multi-level system brings a degree of precision to handling live fire, offering creative ways to cook over charcoal, wood or a combination of the two. Kudu founder Stebin Horne got the idea for...
Parsley helps balance out duck egg recipe that’s great for summer

Parsley helps balance out duck egg recipe that’s great for summer

The Lilburn Farmers Market opened for its eighth season on June 2 with vendors offering “a little bit of everything,” says market manager Mandy McManus. “We’ll have eight to 10 farmers every week, and that means a third of our vendors are bringing produce. We also have meat, honey, eggs, coffee, jelly, salsa, bread and more.” McManus is not only the manager, she&rsquo...
Healthy Cooking: Cutting the pork from collard greens

Healthy Cooking: Cutting the pork from collard greens

I am a kale woman married to a meat-and-potatoes man. Our relationship works because I cook him beef, and he holds our hound dog while I dress her in costumes. So when I want a restaurant meal that’s vegetable-forward, I buy myself lunch at a lovely little Ethiopian place. I’m obsessed with its gomen wat: tender collard greens, spicy ginger and some sort of magic that makes me crave it...
VOTE: What is the best seafood restaurant in Atlanta?

VOTE: What is the best seafood restaurant in Atlanta?

Atlanta may be landlocked, but we sure do know our stuff when it comes to seafood. This week's Best of Atlanta poll is all about who serves up the best bites from the sea.  Perhaps you need to do a little sampling before casting your vote. Awaken your seafood taste buds at these Atlanta restaurants.  There are few things better than Cajun seafood done right. Hit up these joints...
Squash casserole is a classic at S&S Cafeteria

Squash casserole is a classic at S&S Cafeteria

From the menu of … S & S Cafeteria, 2002 Campbellton Road SW, Atlanta; 404-755-2005; sscafeterias.com The folks at S & S Cafeteria were happy to share their recipe. They make it with 5 pounds, 25 pounds and even 35 pounds of squash at a time. We’ve scaled it back for home cook use to half the smallest size recipe. One secret to the recipe is that they steam the squash and then save...
Like Father, Like Son

Like Father, Like Son

“At home, I see him as Dad. When people call him ‘Chef’ it’s so strange to see him as Chef Linton Hopkins.” Linton Hopkins Jr. is sitting in the corner booth at Restaurant Eugene, discussing what it’s like to be the son of one of Atlanta’s preeminent chefs and restaurateurs. The 18-year-old has grown up watching his father and mother, Gina, build a restaurant...
20 years ago, Brick Store Pub began climb as beer bar, Decatur fixture

20 years ago, Brick Store Pub began climb as beer bar, Decatur fixture

One late afternoon, three old friends are huddled together, reminiscing and joking while having a round at a table in the Belgian Bar, the cozy, dimly lit upstairs annex of the Brick Store Pub in Decatur. It’s a reunion of sorts for Dave Blanchard, Tom Moore and Mike Gallagher, who partnered to open the Brick Store on June 27, 1997, not knowing that it would become both a beloved neighborhood...
Review: New burger spot in Forest Park deserves spot on ‘best of’ list

Review: New burger spot in Forest Park deserves spot on ‘best of’ list

When it comes to food, listicles abound. Who’s got the best barbecue? The best brunch? The best fried chicken? Such rankings can turn into quite the food fight for those impassioned by all things culinary. Like me with baguettes. (You should see the ridiculous spreadsheet I kept that time I wrote a piece on top baguettes. Did some bat-shaped bread really require that many columns...
Review: Eat your vegetables at Mediterranea

Review: Eat your vegetables at Mediterranea

Like most people I know, I often aspire to eat a little better than I do. More vegetables, smaller portions, local ingredients, that sort of thing. But, of course, life tends to get in the way. It ends up being easier to grab a cheeseburger from a neighborhood joint than finding and preparing a meal from, say, locally grown eggplants. This apparent gap between my aspirations and actual life leaves...
Family’s tradition, great Italian dining, is also its business

Family’s tradition, great Italian dining, is also its business

You might say every Sunday is Father’s Day for Charlie Augello, the owner of E. 48th Street Market. Father’s Day will find the family of Charlie and Anita Augello spending the day as they usually do. Children and grandchildren will convene at the couple’s Sandy Springs home to enjoy Sunday dinner the couple cook. The day we visited there were 15 for dinner. That’s the...
Bistro Niko’s spinach is an old favorite

Bistro Niko’s spinach is an old favorite

From the menu … Bistro Niko, 3344 Peachtree Road, Atlanta. 404-261-6456, buckheadrestaurants.com/bistro-niko/ It was indeed possible to get this recipe. Melted Spinach has been on the menu since the restaurant opened in 2009. At Bistro Niko they make a batch that’s double the size we’re printing here. 
When your vacation is no respite from your food routine

When your vacation is no respite from your food routine

A recent weekend getaway to Savannah reminded me just how much we humans are creatures of habit. Vacations offer the opportunity to break from routines. To sleep late, do nothing, be carefree, live in the moment. Instead, what do we do? The second we lock up the house and hit the road — no, even before then, when we pack our bags — routines guide our actions. Why else would you pack...
A food lover’s short list for fueling up in Savannah

A food lover’s short list for fueling up in Savannah

Savannah offers eye candy for architectural aficionados and history buffs alike, but it has the goods to capture the attention of the food crazed, too. Whether you’re planning a vacation in Savannah this summer or just passing through on your way to ocean paradise, here are a few stops that will please gastronomes who swat away the thought of eating at McDonald’s as if it were a pesky...
American Prohibition Museum opens in Savannah

American Prohibition Museum opens in Savannah

Savannah puts an easy smile on the face of imbibers who walk its historic streets with plastic to-go cup in hand. But the newly opened American Prohibition Museum adds a different dimension to the coastal city’s long-standing drink culture. The museum, located among the shops and restaurants of downtown Savannah’s City Market, opened May 29. Exhibits in the 5,500-square-foot space...
Review: Good times with a global touch at Bon Ton

Review: Good times with a global touch at Bon Ton

Growing up in Louisiana, we ate our po’boys on “French bread” that wasn’t like any bread in France. At the football games, we cheered “Geaux Tigers!” though “geaux” was definitely not the French word for “go.” Sure, any and all of us knew a little French — certainly enough to let “Laissez les bons temps rouler” roll off...
Review: Sasser brings her wit to Hampton + Hudson

Review: Sasser brings her wit to Hampton + Hudson

It was a thrill to write about Twain’s back in 2015. Not only was it one of the first restaurants I reviewed for The Atlanta Journal-Constitution, it also felt like a discovery. The Decatur pub had been around for ages but had hired the witty and winning young chef Savannah Haseler (now Sasser). Sasser crafted a menu that respected the billiard hall’s pubbiness, but she also got a...
9 Mile Station’s refreshing cocktail perfect for summer brunch

9 Mile Station’s refreshing cocktail perfect for summer brunch

We went to brunch at 9 Mile Station at the top of Ponce City Market. While the Sticky Bun with Coffee Butter was pretty awesome, we know we’d never try to make it at home. Much more our speed would be making one of their brunch cocktails like the Trolley Car Spritz. Possible the bar folks will share the recipe? Thanks. — Jonathan Carter, Decatur Randy Hayden, bar manager at 9 Mile Station...
Ice cream recipes that are easy to lick

Ice cream recipes that are easy to lick

My experience with making ice cream over the years has ranged from astonishing success to abject failure. I’ve made sweet-corn ice cream at the height of summer. It was delicious. Same with cherry-bourbon, lemon-buttermilk and so on. Then there was that one time I had a big summer party. By the time we heated up the kitchen making cobbler and opened the freezer door repeatedly to get ice for...
Create this summer slushy with lavender honey and watermelon

Create this summer slushy with lavender honey and watermelon

Three years ago Tribble Farms in Cumming was invited to be part of the annual Roswell Lavender Festival. Dianna Tribble and her husband Kelley keep bees in four locations on their own mountain properties which allows them to offer a variety of honeys. But to be part of the festival, the Tribbles wanted to have something lavender-flavored or scented. “We called all over the world to source lavender...
French meets Southern at Petit Chou in Cabbagetown

French meets Southern at Petit Chou in Cabbagetown

Petit Chou, which recently opened on Memorial Drive at the edge of Cabbagetown, is billed as “French Southern Style.” And that certainly evokes the simple but surprisingly visual cooking of executive chef Diana Presson Eller, who’s been a longtime fixture on the Atlanta restaurant scene. The combination coffee shop and bistro has a distinctive neighborhood presence, with a look and...
Healthy Cooking: Use scallops to make friends with cast-iron skillet

Healthy Cooking: Use scallops to make friends with cast-iron skillet

A doctor suggested that my lovely friend Carolyn could improve her mild anemia by eating food cooked in cast iron. I have a vested interest in Carolyn’s health. Her daughter and my son are in school together, and without Carolyn, I never know if my son has a math test, or a girlfriend. So I gave her one of my 12-inch skillets, seasoned with love and grapeseed oil, and she has not used it. Not...
Summer cookbooks: in praise of vegetables

Summer cookbooks: in praise of vegetables

Forget charcuterie. The snout-to-tail trend is over. We have entered the Golden Age of Vegetables. I know this from the literature. As The Atlanta Journal-Constitution’s cookbook reviewer, I’ve flipped through hundreds of pages of stories, recipes, drawings and food porn in recent weeks, looking for the best of the spring and summer cookbook crop. As a Southern boy who grew up in a meat-and-potato...
Review: Double Zero’s shared plates can delight; pizza, pasta miss mark

Review: Double Zero’s shared plates can delight; pizza, pasta miss mark

In its new home in Emory Village, Double Zero is a packed house during peak dine times. Varied seating — high tops, low tops, a community table, a gorgeous bar and lounge area with banquette seating, the requisite patio — are filled with an assortment of parties — dates and double dates of young and old, clusters of college kids, families, too. The high energy at Double Zero fills...
Review: Beers and Japanese bites at Hopstix Brewery

Review: Beers and Japanese bites at Hopstix Brewery

It is a truth universally acknowledged that a drinker who imbibes a quantity of beer will be in want of some food. The college student who has supped Coors Light from red Solo cups may soon be speed-dialing the nearest pizza delivery joint. But the drinker of finer brews, the craft beer aficionado who can taste the relative freshness of Citra hops in a pint of India pale ale, might also be interested...
Opinion: In search of the best burger in Atlanta

Opinion: In search of the best burger in Atlanta

What’s a great burger to you? Uber juicy patty? Maybe even make it a double. Melty cheese. Tangy, crunchy B&B pickles. Perhaps it needs the works: lettuce, tomato, ketchup, mustard. Ah, but let’s not forget the all-important bun. Mine must be toasted, yet still airy, then again, hefty enough to handle the pile on. That’s a lot to ask of a burger. And now, some folk are asking for...
Atlanta Food and Wine Festival returns to Midtown June 1-4

Atlanta Food and Wine Festival returns to Midtown June 1-4

“Part conference, part party, one delicious Southern experience.” That’s how co-founder Dominique Love describes the Atlanta Food & Wine Festival (#AFWF17). The four-day culinary extravaganza returns for its seventh year in Midtown June 1-4 to showcase the South’s rich and diverse food and drink culture. Love and her co-founder Elizabeth Feichter along with an advisory...
Review: Magnolia Room offers charm of old-school Southern cafeteria

Review: Magnolia Room offers charm of old-school Southern cafeteria

I’ve got a soft spot for cafeterias. My last semester of college, I got a job as a cashier at a cafeteria called Garavelli’s. It meant waking at 5:30 a.m. to clock in at 6. It also meant working with some people with a lot of drama in their lives who let me write about them for my English comp class. It meant a manager, Mary, who let me do homework during downtime. It meant a free meal...
VOTE: What is the best fried chicken spot in Atlanta?

VOTE: What is the best fried chicken spot in Atlanta?

Fried chicken is a Southern delicacy taken very seriously by anyone whose ever crunched into the perfect juicy bite. That's why it's our Best of Atlanta poll spotlight this week.  As you ponder your fried chicken past, warm up your taste buds with some of the best chicken and dumplings you can find even when the temperatures aren’t chilly.  If you need a chicken fix every day, ...
5 things to bring to a July 4th BBQ (besides beer)

5 things to bring to a July 4th BBQ (besides beer)

What do you bring to a July 4th barbecue besides beer? On this holiday dedicated to truth, justice and the American way, it is only right and proper to cook some meat outdoors. But if you’re not throwing the party, you are probably not cooking the meat. (If you ARE throwing the party, don’t forget to include ribs, or you may end up like Sad Grandpa.) It’s helpful to know if...
Review: Truman misses its nostalgic mark

Review: Truman misses its nostalgic mark

Truman is nostalgia-driven, but it’s not the throwback we’ve become accustomed to lately. There’s nary an absinthe-spiked, speakeasy-style cocktail in the joint. No waxed mustaches either. No, this place recalls a time that many of us actually remember, along with stirrup pants, spray-crisped Jersey bangs and power suits. Picture the kind of red-blooded grub and booze that Gordon...
Review: 9292 Korean BBQ brings the heat

Review: 9292 Korean BBQ brings the heat

What is it about fire and meat? Do we really have so much in common with our caveman ancestors that the merest glimpse of glowing embers near a cut of beef can fill us with hope and hunger? For me, it is an odd reflex, a feeling more complicated than simple appetite, more elemental than culinary knowledge, and I’m not sure what to call it. But I do know I felt it the moment our charcoal arrived...
Winner: Best happy hour in Atlanta | Best of Atlanta

Winner: Best happy hour in Atlanta | Best of Atlanta

One of the most glorious things about the work week is the anticipation of happy hour.  This week's Best of Atlanta poll found out where you get your deals and steals.  You voted. And the winner is... Coming in first place, you can find deals like $.45 wings on Mondays and cheap tacos on Tuesdays at Republic Social House. Hang out on their open air top deck overlooking Historic Oakland Cemetery...
Review: Cast Iron is casually brilliant

Review: Cast Iron is casually brilliant

There are chefs who get a dish to its ideal before releasing it to the public. And then there are those who nip and tweak and garnish along the way. They doctor according to the flavors of the seasons or to the latest at farmers markets, fishmongers and butchers. Or maybe, the changes they make are really just about making fun. At Cast Iron, a low-key little gem in the Old Fourth Ward, I suspect chef...
Review: JCT Kitchen still a hit after 10 years

Review: JCT Kitchen still a hit after 10 years

On Sunday evening at JCT Kitchen, you don’t have a lot of options. From a short list of predictable Southern classics, say fried chicken or catfish or oxtails, you choose an entree and your table agrees on a few sides to be shared. I’d recommend getting a strong drink, too, maybe a rye Old-Fashioned that the bar will generously pour, because you won’t be going anywhere for a while...
Keeping up with the times means showing a face

Keeping up with the times means showing a face

In its food and dining coverage, is The Atlanta Journal-Constitution keeping up with the times? Certainly, the AJC aspires to fill you up with everything that pertains to eating, wherever and whenever you wish to consume it. Instagram, Snapchat, Pinterest and Facebook? The AJC websites, accessible on your desktop, laptop and mobile devices? The printed word, spread out on inky pages and pored over...
Alon’s owner looks back at 25 years in business

Alon’s owner looks back at 25 years in business

When Israeli native Alon Balshan stepped off a plane in New York to embark on a new life in the late 1980s, the then-25-year-old hoped he would find success. However, the professionally trained chef with a penchant for pastries did not suspect that he would quickly migrate to Atlanta, nor that, just six years later, he would open a bakery that would become an essential part of Atlanta’s food...
Review: Sankalp imports dosas to Decatur

Review: Sankalp imports dosas to Decatur

The opening page of the large, leather-bound menu at Sankalp in Decatur has a note titled, in all caps, “CERTIFICATION.” It isn’t, as you might guess, some kind of restaurant license or Zagat honor, the usual sort of certifications that restaurants tend to hang on the walls, but a note from the Guinness Book of World Records explaining that the Sankalp restaurant chain made a 25-foot-long...
Shrimp pasta is off Watershed’s menu, but you can make it at home

Shrimp pasta is off Watershed’s menu, but you can make it at home

Watershed’s executive chef Zeb Stevenson was happy to share the recipe for this dish that’s no longer on the menu. Make it with large shrimp that run about 30 to a pound. Plugra is a European butter brand now available at most grocery stores.
'Magical night' for Atlanta chef Steven Satterfield, James Beard winner

'Magical night' for Atlanta chef Steven Satterfield, James Beard winner

Steven Satterfield is a James Beard Foundation award winner. Finally. After five consecutive years vying for the title of Best Chef: Southeast, Satterfield — the chef and co-owner of Atlanta’s Miller Union — took home a coveted Beard medal at the James Beard Foundation award ceremony Monday night in Chicago. The ceremony, akin to the Oscars of the culinary world, celebrated the accomplishments...
This was voted the best taco in Atlanta 

This was voted the best taco in Atlanta 

Not many things are more satisfying than the perfect bite of a taco filled with your favorite ingredients. Soft shell or hard, meat or vegetarian −the combinations of flavors are endless.  Sip on a horchata at Tacos La Villa in Smyrna while dining on what some call one of the most authentic Mexican restaurants in town. The price is right here for a tasty taco (or four). No wonder they...
Must-attend food events in May

Must-attend food events in May

Grab these exclusive flavors from King of Pops on May 4 to celebrate National Orange Juice Day. Photo Handout Whether you’re looking to improve your cooking skills or looking for a new adventure for your taste buds, May is full of events for food lovers.
Head to The General Muir for a $17 Sunday supper

Head to The General Muir for a $17 Sunday supper

Photo credit: Andrew Thomas Lee Head to The General Muir for a classic three-course Sunday supper featuring a salad, spaghetti and meatballs plus garlic knots and a special dessert from pastry chef Chris Marconi for $17.
Ellie Krieger perfects the zucchini noodle salad

Ellie Krieger perfects the zucchini noodle salad

I have a relatively small kitchen (not nearly the size of the one I use on my television show) and an aversion to clutter, so I tend to avoid collecting gadgets. That's why I had held off buying a spiralizer - one of those slicers that cuts vegetables into noodle shapes. Until now. After all, you can get a similar, ribbonlike effect using a vegetable peeler, and already-spiralized vegetables are sold...
To promote kimchi abroad, scientists are trying to get rid of the smell

To promote kimchi abroad, scientists are trying to get rid of the smell

Move along, kombucha. You're old news, kefir. The next big fermented food craze is . . . kimchi?  If Western consumers on a health kick can be convinced to drink yeasty, probiotic tea and tart, cultured yogurt, then why wouldn't they be up for spicy pickled cabbage fermented with garlic for months on end?  Well, that's the goal of South Korean scientists at the World Institute of Kimchi...

Food & Wine magazine will leave New York for Alabama

Food & Wine, the glossy, chef-focused food magazine, is moving to Birmingham, Alabama, joining a stable of other publications owned by Time Inc. that includes Cooking Light and Southern Living. Hunter Lewis, editor of Cooking Light, will become Food & Wine’s new editor-in-chief, replacing Nilou Motamed, who is leaving the company after a little more than a year. Motamed had taken over from Dana...
Sleep and weight gain

Sleep and weight gain

Oh, those early mornings and late nights. They may be contributing to a little weight gain, according to a study done in South Korea and reported in the journal, Sleep. The antidote? Sleep a little later on weekends. Those extra hours on the weekend may help people keep their weight down.  Not getting enough sleep can disrupt hormones and metabolism and is known to increase the risk of obesity...
Yoplait learns to manufacture authenticity to go with its yogurt

Yoplait learns to manufacture authenticity to go with its yogurt

A few years ago, as the Yogurt Wars were heating up and Greek invaders were storming the grocery aisles, executives at Yoplait, one of the nation’s largest yogurt companies, began arguing among themselves. Thick, sour Greek yogurts with names like Chobani, Fage and Oikos were surging in popularity. Sales of runny, sugary Yoplait were oozing off a cliff. So Yoplait executives ran to their test...
3 wines to drink when you’re grilling shrimp for a summer salad

3 wines to drink when you’re grilling shrimp for a summer salad

Is there a better idea this time of year than shrimp off the grill? Make a summer-ready salad from shrimp-and-pineapple skewers, and pour a round of wine to match — something with enough acidity to complement the pineapple while simultaneously cutting through its sweetness. Sommelier Nate Redner of Oyster Bah in Chicago’s Lincoln Park suggests three bottles below. ——&mdash...
Pliny the Elder knocked from top of American beer heap in new rankings

Pliny the Elder knocked from top of American beer heap in new rankings

For the first time in nine years, Pliny the Elder is no longer judged to be the best beer in the United States. New rankings from a survey conducted by Zymurgy magazine — published by the American Homebrewers Association (AHA) — and released last week, listed a new king of beers, though Pliny and its parent Russian River Brewing Co. continued to fare exceptionally well. California in general...
The magnificent seven 

The magnificent seven 

The prestige and importance of any major wine competition relies to some extent on the quality of the entries, particularly the presence of top-notch wines from other parts of the world. The annual Critics Challenge International Wine & Spirits competition typically attracts strong global representation, which makes an award a bit more meaningful.  At the 2017 challenge, staged at the end of...
The savory side of carrot cake

The savory side of carrot cake

When I was a child, I wanted carrot cake for every birthday. I wasn’t a fan of bakery cakes, expertly plastered with supersweet butter-free frostings in pastel colors. (I did like the realistic decorative little roses, though.) Those fine-crumbed white or yellow cakes did not have much appeal for me, somehow both dry and gummy. Carrot cake, on the other hand, had many enticing qualities to recommend...
Recipe of the Week: How to use up those tomatoes in panzanella

Recipe of the Week: How to use up those tomatoes in panzanella

Tomatoes of every color are flowing from farmers market stands and CSA boxes, and the ones from the grocery store finally taste like tomatoes again. Many gardeners who grow tomatoes have a favorite way to make panzanella, and this simple version from “The Haven’s Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen” by Alison Cayne (Artisan...
Bye Lucky Peach, hello egg bonanza

Bye Lucky Peach, hello egg bonanza

Hindsight is a funny thing, loaded with irony and regret and a kind of impossible nostalgia, a quality that should, by definition, require more than a few months to accumulate meaning. Think about politics, of course. Think about eggs. Eggs? Well, yes, because we’re talking about Lucky Peach, the recently shuttered food magazine, and “All About Eggs,” the fourth and final cookbook...

Scape frittata

For garlic lovers, this time of year is like an early holiday season. As we speak, delicious edible flower stalks called scapes are curling their ways from the tops of hardneck garlic plants. When they are available, it’s like a combination of Thanksgiving and Christmas to those who know what to do with a scape. The arrival of scapes means that garlic harvest is just a few weeks away, ushering...
How cold brew changed the coffee business

How cold brew changed the coffee business

Gregory Zamfotis, the owner of Gregorys Coffee in New York City, starts tracking the temperature in early May. “I literally look at the weather forecast and send emails to my store leaders,” he said. Zamfotis estimated that 75 percent of the coffee he sells is hot and 25 percent is iced for most of the year. With the start of iced coffee season, those numbers flip, and 65 percent of the...
Beets headline this gazpacho

Beets headline this gazpacho

It’s a striking deep red color, the chilled beet soup rich and thick, garnished with colorful orange segments and crumbled goat cheese, but you might never guess how easy it is to make. When reader Janie Uyehara of Hermosa Beach and her husband were visiting Washington, D.C., they stopped by chef Jose Andres’ restaurant Jaleo in the Crystal City neighborhood of Arlington, Va. The couple...
How to make the most of grilling season

How to make the most of grilling season

There’s nothing better than the flavor and presentation of food cooked on a grill. The slightly smoky flavor and ease of preparation makes grilling one of the top cooking methods any time of the year. Even when there is a chill in the air, stepping outside to grill a meal is quick and easy. Now that summer is around the corner, many of us are dining al fresco, and that often includes a grilled...
A juicy tenderloin, a pesto swirl

A juicy tenderloin, a pesto swirl

For many, a summer gathering means meat on the grill, in the form of burgers, chops, ribs or sausages. I’m all for those, but sometimes a more elegant type of party is in order, one with a tablecloth, china, real glasses and silverware — a dinner table moved outdoors. If you’re heading in that direction, consider grilling a beef tenderloin roast with zesty, garlicky pesto swirled...

teases

Make the most out of grilling season with these tips, Page 4 While the grill is hot, how about dessert? Page 5
What’s the difference between semifreddo and ice cream? Does it matter?

What’s the difference between semifreddo and ice cream? Does it matter?

Semifreddo means semi-frozen. In a good way. A cream-and-custard-packed-in-a-pan-and-stashed-in-the-freezer way. It doesn’t freeze hard, like ice, it freezes soft, like ice cream. Raising questions. For instance: If semifreddo is frozen cream and custard, and ice cream is frozen cream and custard, what separates the two pleasures? Apparently churn. Authorities contend that the constant stirring...
Too hot to bake? Grill your desserts this summer

Too hot to bake? Grill your desserts this summer

It’s dinnertime in the heat of the summer. The last thing you want to do is turn on the oven. But if you’re not in an ice cream mood, how else are you going to prepare a dessert that will impress your guests without heating up the house? Make it on the grill. Creative cooks have come up with all kinds of ways to prepare sweet treats outdoors, and their ideas expand beyond the predictable...
Big grocery chain 'looking for sites all across’ Georgia

Big grocery chain 'looking for sites all across’ Georgia

Grocery chain Lidl has announced plans to open a distribution center in Cartersville and create 250 jobs, suggesting that opening its first stores in Georgia are coming. That means fresh competition for shoppers loyal to chains such as Kroger, Publix, Wal-Mart, Ingles and Aldi. “Georgia is absolutely a focus for us,” company spokesman Will Harwood told The Atlanta Journal-Constitution...
In Miami, working fresh local ingredients into Indian dishes

In Miami, working fresh local ingredients into Indian dishes

To eat Latin American or Caribbean food in Miami feels utterly natural, not just because South Florida is so deeply infused with those cultures but also because the flavors and ingredients in those cuisines are a perfect fit for the region’s tropical environment. Niven Patel, a chef and Florida native, aims to add another cuisine to those, one equally suited to the state: Indian. At Ghee Indian...
Fattier pork is better pork

Fattier pork is better pork

As the availability of good, fat-marbled pork has risen, so has my adoration of that stalwart favorite, the bone-in pork chop. Things used to be different. For years, pigs were put on a diet, then served up lean and mean, without much internal fat to lubricate and flavor their brawny flesh. (Remember “the other white meat” ad campaign?) The result was often chewy, bland and dry. Not nearly...
Culinary SOS: Photo-ready and flavorful

Culinary SOS: Photo-ready and flavorful

It’s a simple, if dramatic, presentation: A butterflied whole branzino is marinated with turmeric, garlic and spicy Thai chiles just long enough for the flavors to infuse, 30 minutes or so. The fish is then quickly grilled until the skin is burnished and blistered and the interior is barely cooked through, and plated under an assortment of fragrant fresh herb sprigs — mint, dill, laksa...
‘We may no longer be able to get butter,’ French fear because of shortage

‘We may no longer be able to get butter,’ French fear because of shortage

The French are running out of butter. A butter shortage has forced the price of butter to go up more than 90 percent in the last year, putting iconic French staples like croissants in jeopardy, according to a story in The Guardian.  “Last April, we were paying 2,500 (euros) a tonne,” Matthieu Labbé of the baking industry body FEB told The Guardian. “Now it’s 5,300...
Egg foo yong gets its revival

Egg foo yong gets its revival

The name sounds slightly inauthentic, and harks back to the days when Americans didn't know from mapo tofu or bao buns. But egg foo yong is a most approachable, Cantonese-style dish with a tradition of its own: an eggy pancake with a kitchen-sink helping of tender and crisp vegetables, pork, shrimp, even water chestnuts and bean sprouts. Saveur declared its comeback a few years ago, so you can feel...
Good food in economy? Six airlines are making it happen

Good food in economy? Six airlines are making it happen

Is it really possible for economy passengers on long-haul flights to look forward to the in-flight food? Now, on some airlines, that answer may be a “yes.” While back-of-the-plane cuisine doesn’t exactly have a reputation for being appetizing, and amenities for economy flyers are increasingly few and far between, several carriers are taking the opposite approach by elevating their...

Despite the hype, intermittent fasting isn't a magic weight-loss cure

I joined in a wave of the intermittent fasting trend about 10 years ago -- before I was a dietitian. That's when most of the writings on the topic were in the form of blog posts and self-published PDF e-books. Today, a perusal of the Internet turns up several best-selling books extolling the benefits of intermittent fasting for weight loss and improvements in the metabolic risk factors that contribute...
Unfurl the red, white and blue with patriotic cheesecake bars

Unfurl the red, white and blue with patriotic cheesecake bars

A patriotic day calls for an equally patriotic dessert that brings out the red, white and blue. This easy bar cookie checks all the above boxes, with a creamy white cheesecake base, fresh blueberries for the stars section and raspberry jam piped in thin lines for the stripes. The bars hold together better when they’re chilled, so try to keep them in the fridge for at least an hour before serving...
Deviled egg sampler

Deviled egg sampler

Obviously, Aristotle hadn’t snacked on deviled eggs when he proclaimed the whole as greater than the sum of its parts. Egg-white vessels, endless variations on yolk-based fillings and garnishes as simple or fussy as the occasion requires each bring their own charms to the party. We recommend a liberating approach to serving deviled eggs. Make the kind you like best and a few others, too. We&rsquo...
Unfurl the red, white and blue with cheesecake bars

Unfurl the red, white and blue with cheesecake bars

A patriotic day calls for an equally patriotic dessert that brings out the red, white and blue. This easy bar cookie checks all the above boxes, with a creamy white cheesecake base, fresh blueberries for the stars section and raspberry jam piped in thin lines for the stripes. The bars hold together better when they’re chilled, so try to keep them in the fridge for at least an hour before serving...
Fire up your grills for recipes from the season's best barbecue books

Fire up your grills for recipes from the season's best barbecue books

Nearly all barbecue and grilling cookbooks are pretty much the same. They tell you the differences between cookers, from kettle and ceramic kamado grills to offset and vertical smokers. They explain the types of fire-building, such as direct and indirect. And they give you an overview of the flavors imparted by various woods, such as the sweet and mild apple, the deep and mellow oak, the pungent hickory...
Grilling? Don’t hold the mayo!

Grilling? Don’t hold the mayo!

This is the season of outdoor parties and cookouts, as those of us self-professed grill masters and weekend warriors deftly show off our live-fire cooking skills in front of family and friends. That is, until the grill flares up and those beautiful steaks are reduced to charcoal and we’re peeling them off the grill through a cloud of smoke. It’s an all-too-common tragedy played out in...
From pig's feet to corn bread, a history of soul food in the White House

From pig's feet to corn bread, a history of soul food in the White House

"National Soul Food Month," sometimes called "June," deserves a presidential proclamation. Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas, has long been the foundation for home cooking in the White House.  As former White House executive chef Henry Haller wrote in "The White House Family Cookbook": "...
A Kenyan pursuit: Perfecting the chicken dish kuku paka

A Kenyan pursuit: Perfecting the chicken dish kuku paka

The downpour stopped, so Kirti Patel decided to hold the dinner party on her balcony, with its views of colossal flowering trees and construction that had stalled for the rainy season. Pink vines of bougainvillea were in bloom, and the raw scent of ginger and garlic was in the air. The centerpiece of the meal was Patel’s labor-intensive rendition of kuku paka, a coconut-chicken dish with roots...
Mario Batali's favorite golf course: Just 'a shack and a track'

Mario Batali's favorite golf course: Just 'a shack and a track'

Any given week during the summer, Mario Batali will be playing golf. The chef, whose restaurants include Babbo, Del Posto, Lupa, Bar Jamón, Esca, and the Italian-food supermarket destination Eataly, estimates that he will play 45 rounds over the summer. "One of the things about my job is that I spend a lot of time in small, hot rooms surrounded by a lot of people," Batali said by...
Get into ‘Twin Peaks’ return with cherry pie agent Cooper would love

Get into ‘Twin Peaks’ return with cherry pie agent Cooper would love

Remember “Twin Peaks”? Remember how the surreal murder mystery was populated with surreal characters: the woman who lugged a log, the dwarf dressed in red, the special agent who tape recorded every move and bite? Me neither. All that drifts back from Thursday nights in the ’90s is the show’s eerie theme music and its obsession with cherry pie. Now “Twin Peaks” is...
As poke bowl joints grow, learn how to make the Hawaiian specialty

As poke bowl joints grow, learn how to make the Hawaiian specialty

For something so cool, poké is really hot. The combination of chopped raw fish, rice and vegetables — pronounced POH-keh — started in Hawaii, where you can pick it up like fast food. Now poké is spreading across the country to restaurant appetizer menus and dedicated poké bars.  It’s even better to make poké bowls at home. Get the right ingredients...
Some tips on making the perfect summer breakfast: waffles

Some tips on making the perfect summer breakfast: waffles

I never envisioned myself as a person who would spend $200 on a waffle maker. Turns out I am, and the mortifying extent to which I’ve come to love this stainless steel beauty is tipping dangerously into character-flaw territory.  Weighing in at 12 pounds, this is one substantial appliance — it reminds me of the heavy, no-nonsense General Electric waffle maker my mother relied upon...

Who really needs to be gluten-free?

The gluten-free craze is unlikely to go away anytime soon. Many people say they feel better after adopting a diet free of gluten, a protein found in wheat, barley and rye, even though relatively few gluten avoiders have been given diagnoses of celiac disease, an autoimmune condition that can attack the intestines and other tissues when gluten is consumed. Approximately one person in 140 is known to...
7 Day Menu Planner

7 Day Menu Planner

7/ 2 Family Sunday For a special family day, prepare Grilled Pork Tenderloin. Season a 1-pound pork tenderloin with coarse salt and pepper. Mix together 1/4 cup mustard and 3 tablespoons apricot preserves. Grill pork on medium for about 15 minutes, turning several times, or until internal temperature reaches 155 degrees; brush with mustard mixture the last few minutes. Remove from grill...
A blackberry farm chef goes for a broader audience

A blackberry farm chef goes for a broader audience

A big smile broke out on the chef Joseph Lenn’s face when an elderly woman with a cloud of platinum hair burst through the door and waved excitedly at him. “That’s Mary Evelyn,” he said. “I’m pretty sure I’m related to her. I’ll have to call my mom later and ask her how.” Lenn, 40, has been cooking in and around his hometown, Knoxville, Tennesee...
Plugging a watermelon with vodka ruins both. There's a better way.

Plugging a watermelon with vodka ruins both. There's a better way.

A friend of mine recently told me about a time in college when she and her buds decided to throw an end-of-year party in the picnic area near their dorm. Most of them were still slightly underage, so openly bringing six-packs of beer was a recipe for trouble. But they were college kids, majoring in liberal arts and minoring in high jinks. There was no way The Man (or the notoriously rules-y RA who...
McDonald's ends four-decade Olympics sponsorship

McDonald's ends four-decade Olympics sponsorship

Citing a decision to "focus on different priorities," McDonald's announced on Friday it will no longer sponsor the Olympics. "We have been proud to support the Olympic Movement, and we thank our customers and staff, the spectators, athletes and officials, as well as the [International Olympic Committee] and local Olympics Games organizing committees, for all of their support over the...