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Atlanta Food

Seasonal meals

Winter feast
Brooke and Luther Fedora

Cold-weather feasts

Related Content

In “The Foodie’s Beer Book: The Art of Pairing and Cooking with Beer for Any Occasion” (Skyhorse Publishing, $24.95), authors Brooke and Luther Fedora share recipes gleaned from their experiences as the husband and wife chef/owners of the Horse and Hound Gastropub in Charlottesville, Va.

Before opening their own restaurant and entering the world of craft beer, the Fedoras graduated from the Culinary Institute of America and worked at restaurants in London and New York, where wine was the preferable pairing with food.

“Our restaurant ended up being very craft beer-centric,” Brooke says. “We starting playing with cooking with beer, doing beer dinners, and we ended up liking the pairings more than when we were pairing with wine.”

Beer town

Holiday gifts for beer lovers

The holidays are here again, and so is the annual Beer Town Gifts For Beer Lovers Guide.

Like a mantra, we repeat: Beer lovers love beer. So buy them something new, fresh and local from one of Georgia’s growing number of craft breweries.

Of course, something rare, expensive or unusual that’s not readily available in Georgia is always a treat, too.

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From the menu of...

From the menu of: Local Three
Adrienne Harris

Local Three

Q: I recently had dinner at Local Three for the first time after being a longtime fan of Muss and Turner. The “redneck queso” was spectacular and I’d love to serve it at a baby shower I’m hosting. Ron Swanson might not approve, but the ladies surely would! I’d be eternally grateful if you could persuade Local Three to share the recipe. Thank you.

— Amy Davis, Atlanta

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In season

Shiitake
Renee Brock

In season: shiitake mushrooms

Joe Reynolds of Love is Love Farm at Gaia Gardens near Decatur has a fun holiday gift for those on your list with a penchant for eating seasonal and local.

Wouldn’t they enjoy growing their own shiitake mushrooms? No farming skills required, the process is almost foolproof.

Step one: Head over to Love is Love Farm’s booth at the East Atlanta Village Farmers Market tonight for the last market of the 2014 season.

Dining

Pan-Asian confusion bests good intentions
Becky Stein

Pan-Asian confusion bests good intentions

“Can I get a pork belly bun?” my daughter asks, giving me that look that no father can resist.

She knows I don’t need any more pork belly buns for the purpose of reviewing Makan. We’ve ordered them on every visit and devoured them. The meat is thick-cut, long-braised and melting on the tongue, its richness sliced to the quick with threads of pickled onion.


Toast the holidays

The boozy comfort of warming cocktails

The boozy comfort of warming cocktails

In colder temperatures, there is something comforting about coddling a warm mug of tea or coffee; the way the steam rises up and curls into your nostrils, the heat from the ceramic radiates into your hands, and the soothing sensation as warm liquid coats your throat. It’s time to elevate your drink from the comfort of the couch to the pulsing vibe of bar.

Dining: First look

First Look: Paces & Vine, Vinings

Paces & Vine, Vinings

More than 30 years after founding the Virginia-Highland classic, Murphy’s, Tom Murphy recently opened a new restaurant in Vinings, partnering with executive chef Ian Winslade and director of operations Dave Green. It was the right time, in the right place, with the right team, Murphy says of the concept called Paces & Vine, which dittos Murphy’s neighborhood charm, while offering its own style of comfort.

» Where we've been: More of our First Looks at local restaurants

Quick Fixes

Chicken piccata requires minimal prep time
Al Diaz

Chicken piccata requires minimal prep time

Here is a quick version of an Italian classic, chicken with a white wine, lemon and caper sauce. Using thin chicken cutlets cuts the cooking time.

The thin cutlets take about 2 minutes per side to cook. To keep the thin cutlets juicy, try not to overcook the chicken. It will continue to cook slightly when removed from the heat. A meat thermometer should read 165 degrees.


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