Atlanta Food


Tina Phan/Austin American-Statesman

Easter morning comfort

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The egg salad can wait.

After Easter, many of us will be eating hard-boiled eggs until we can’t stomach them any more, but on Easter morning, why not spring for a quiche, a much more elegant and brunch-worthy dish suitable for guests or a quiet morning with the family.

Easy to make ahead and infinitely customizable, quiche might be the perfect Easter food


AJc Food April 17
Gil Kulers

Variety is the spice of a good wine list

Listen up professional wine geeks, there’s a new app out there called Tasteavore. You scan a special UPC code of a wine you are tasting at a trade show and it catalogs your notes along with facts about the winery, its personalities and the winemaking process. You receive a tidy little e-mail a couple days later with the info.


From the menu of ...

AJc Food April 17
Adrienne Harris

El Azteca

Q. I wanted to see if you can get the recipe for El Azteca’s vegetarian cheese enchilada. This is the best cheese enchilada I have ever had and would love to be able to make it at home.

Tammy Feinreich, Atlanta


in season

In season: broccoli
Renee Brock

In season: broccoli

Broccoli has been a farmers market standby for late winter months for the past several years. But this year’s cold, wet winter means Rick Minter of Minter’s Farm in south Fayette County may not have broccoli for his Peachtree City Farmers Market customers until early in May.

“Our broccoli didn’t make it over the winter. We decided it was better to knock it down than to try to nurse along some broccoli that was miserable from the cold.


Marinade transforms this unlovable veggie into a spicy dish

Marinade transforms an unlovable veggie

We didn’t like it when we were kids. It was one of those veggies completely misunderstood by the mid-century modern cook (you know who you are).

That is, until cauliflower’s super power was revealed. Crunchy, cruciferous and creamy in color, the hard-headed orb makes for tasteless crudités (please pass the fat-laden dip), but give it a blast of heat from a spicy sriracha-sesame marinade and a 400°F oven, and the makeover is undeniable.

Holiday wine choices

Find the ideal wine for Easter, Passover meals

From the point of view of religion, this is wine drinking’s annual high-water mark. Easter isn’t Easter without its dinner of lamb or ham and their wines; Passover isn’t Pesach without the mandated four cups of wine during the Seder and then more afterward to wash down the brisket. Here’s betting that even nondenominational Easter Bunny fans reach for the corkscrew after the egg hunt.


Midtown restaurant a brilliant example of new fine dining trend
Becky Stein

Fine dining meets fun at Better Half

We may need to redefine our notion of fine dining, or at least relax it a smidge. In Atlanta, the concept continues to evolve as a new wave of restaurants serving fine-dining-quality fare adopts a more laid-back approach.


Big Sky Buckhead has plenty to clear up

Big Sky Buckhead has plenty to clear up

There is a formula in the restaurant world that is so common that it almost qualifies as a universal truth: Big-name chef + fast-casual concept + slick branding = Payday. Just ask the likes of Richard Blais or Shaun Doty. But these chefs put in their time in the kitchen, whipping the concept into shape. I wonder if chef Hector Santiago has done likewise.

» Dining news: What's new on the Atlanta dining scene

Dining: first Look

First Look: Foundation Social Eatery, Roswell

Foundation Social Eatery, Roswell

Newly opened in the former Dick and Harry’s space on Holcomb Bridge Road, Foundation Social Eatery from chef/owner Mel Toledo conjures the current wave of suburban casual fine dining concepts, such as Table & Main in Roswell, Seed Kitchen & Bar in east Cobb and Century House Tavern in Woodstock, where Toledo recently worked.

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


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