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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...


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...
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...
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 Memorial Day BBQ (besides beer)

5 things to bring to a Memorial Day BBQ (besides beer)

What do you bring to a Memorial Day barbecue besides beer? On this holiday created to honor fallen veterans, we should pause and thank those who fight for freedom. And then 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&rsquo...
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.
Dine out for a good cause this Wednesday

Dine out for a good cause this Wednesday

Sweet tea marinated baby back ribs from Twisted Soul Cookhouse and Pours. / Photo by Mia Yakel. For the last 25 years, the dining fundraising event Dining Out for Life has made it easy for people across the country to give back to their local communities.
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...
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...
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...
The ideal lemon bar: A fierce filling and a strong supporting crust

The ideal lemon bar: A fierce filling and a strong supporting crust

When pastry chef Shuna Lydon was preparing for the opening of Bouchon, chef Thomas Keller’s supposedly casual and impossibly perfect French bistro in Napa Valley, he told her it would be the hardest thing she’d ever done — more difficult than her work creating desserts like white truffle egg creams at The French Laundry. “He said, ‘You can do whatever crazy thing you...
Let’s eat: Crispy eggplant with kale pesto fettuccine

Let’s eat: Crispy eggplant with kale pesto fettuccine

Say “pesto,” and many people automatically will think of the classic combination of Italian basil, crushed garlic and European pine nuts blended with Parmigiano-Reggiano and olive oil. That doesn’t mean you can’t be creative with other ingredients. This tasty alternative adds chopped kale and walnuts to the mix, which adds a bright, herby punch to any dish. Here it’s...
For successful weight loss dieting, check blood sugar and insulin

For successful weight loss dieting, check blood sugar and insulin

Success on a weight-loss diet can be predicted by measuring a person’s blood sugar and fasting insulin levels, according to a study presented at the American Diabetes Association meeting in San Diego. Moreover, effective weight loss and control in some can be achieved without restricting calories, as long as the diet is rich in fiber.  The international study examined data from six studies...
Fresh veggie dinner perfect for a hot summer night

Fresh veggie dinner perfect for a hot summer night

Combine fresh sauteed vegetables with fresh fettuccine for this quick, vegetarian dinner. You can use the vegetables in this recipe, or mix and match any type you have on hand. Use the recipe as a blueprint for the amounts needed. The recipe calls for fresh fettuccine, which can be found in most supermarkets. Dried can be used. Follow the package instructions for cooking time.  Helpful...
How to get free hot dogs, hamburgers delivered to your door this week

How to get free hot dogs, hamburgers delivered to your door this week

Wednesday is the first day of summer, and one delivery service wants to help Atlantans get in the mood.  Postmates is delivering free hamburgers or hot dogs to the first 7,000 new users who download the app and order now through Sunday, according to NationalToday.com. The web site, which “keeps track of the special moments and quirky occasions on the cultural...
Bunya-Bunya? Plum pine? A Melbourne chef’s rich vocabulary

Bunya-Bunya? Plum pine? A Melbourne chef’s rich vocabulary

Ben Shewry is one of the most celebrated chefs on this sunburned continent, a New Zealander who moved to Australia in 2002 and has since developed an immigrant’s love of his strange new home. The cooking he performs at Attica, the elegant little restaurant he owns and operates in Ripponlea, one of Melbourne’s quieter suburbs, is precise and beautiful, lauded at home and abroad as a reflection...
Blue Apron pursues IPO as Amazon looms over industry

Blue Apron pursues IPO as Amazon looms over industry

Even as Amazon’s $13.4 billion bid for Whole Foods threatens to shake up food retailing, Blue Apron, a New York-based meal-delivery service, is setting its sights on a stock market debut. The service has begun pitching an initial public offering to raise as much as $586.5 million, joining a growing number of consumer-focused startups considering the public markets. Yet its prospective investors...
Avocado mayo serves up perfect topper for hot dog

Avocado mayo serves up perfect topper for hot dog

The picture caught my eye — and my taste buds. One look at the photograph of the Patagonia Hot Dog and I knew I wanted that to land on my plate. That’s the power of visuals. The photo was in a cookbook, but had that hot dog been displayed on a picnic table, I would have been as hungry and ready to indulge.  It’s a reminder that small additions have a big impact.  In this...

The restaurant where you can reserve a personal barrel of bourbon

To get a barrel of bourbon with your name on it in Raleigh, you’ll need two things: $350 and a year’s worth of patience. That’s how long it takes to move to the top of the wait list for the small, personal barrels of house-aged bourbon at The Oak. But once you’ve got your own supply, you can buy the house a round of some of the best brown liquor in town for just $1 a pour. ...
That time I threw a crispy snack on top of my summer salad

That time I threw a crispy snack on top of my summer salad

I have been playing around with variations on seasoned, crispy chickpeas as a snack. Keen to avoid deep-frying them, I tried baking them several ways - at different temperatures for long and longer stretches of time. But it was ultimately a 10-minute sizzle in a skillet with olive oil that won me over as the preferred method. This technique gives the legume a creamier interior while crisping the outside...
Beer of the week: An ale fit for a king of the north

Beer of the week: An ale fit for a king of the north

"Game of Thrones" returns to HBO on July 16 and if you plan on re-watching Season 6 with a cold beverage in hand, try Bend the Knee, the latest in the series of GOT-inspired beers from Ommegang. Bend the Knee is a Belgian-style golden ale, brewed with wildflower honey. The flavors are wonderfully complex, with clove, coriander, white pepper and a bit of banana/bubble gum coming through alongside...
Look to Mediterranean for wines to pair with turkey burger

Look to Mediterranean for wines to pair with turkey burger

For a burger influenced by the flavors of the Mediterranean — Kalamata olives, parsley, sage — look to the region for a wine as well. Drink local; it’s good advice. These white, rosé and red choices burst with flavor themselves. ———  In a large bowl, combine 1 1/2 pounds ground turkey, 1/4 cup chopped Kalamata olives, 2 tablespoons chopped fresh parsley...
9 places to melt over sno-cones around Atlanta

9 places to melt over sno-cones around Atlanta

Sno-cone season is here and Atlanta has plenty of shaved ice and snoballs to melt over! While there's not exactly an avalanche of sno-cone spots in the Atlanta area, there is a flurry of businesses serving up these icy concoctions in every tasty flavor under the sun. Whether you favor the traditional, Hawaiian, or the sweetness called "shaved snow," these food trucks, storefronts and small...

Cooking challenge: A cake that nods to Dad's upbringing, for Father's Day

I got cocky. My other two kitchen challenges went so well. Decadent chocolate truffles. Spicy chipotle chicken. This time, I told myself, I could tackle anything -- even a four-layer cake for Father's Day. But I was flying way too close to the sun. Before I tell you my tale of woe, let's back up a little. The story begins as I am scrolling through an online Martha Stewart slideshow of cake recipes...
These enchiladas don't require oven time

These enchiladas don't require oven time

When you happen upon a recipe ingredient list that is divided into subcategories, do you turn the page or simply hit NEXT? For-the-This, For-the-That often involve processes that may overmatch the energy you have to spend on a weeknight meal. I think we're in safe territory with these rather casual enchiladas. Even though multiple steps and at least a half-hour of baking time are typically required...
Consider healthy flax

Consider healthy flax

Flaxseed (along with chia) is the new darling of the seed world. My mother always had a jar of wheat germ in her refrigerator. Today, she'd had a package of milled flax seeds. Mom chose wheat germ for the added fiber, and while flax also gives a fiber boost, there may be another reason to choose flax seed.  According to the American Institute for Cancer Research, flax seed most often raises questions...
Best Bites: Start Right Pancake & Waffle Mix

Best Bites: Start Right Pancake & Waffle Mix

St. Louis-based Start Right, previously known for their frozen waffles, has come out with a just-add-oil-and-water mix with a nutty, lightly sweet flavor of maple. It’s high in protein (15 grams, equivalent to 2 1/2 eggs) and fiber, and even has fruit and vegetables in it. It is also gluten free, with buckwheat flour providing a hearty, chewy taste. Size: 13 ounces  Price: $8.99  Available...
Nestlé looks to sell as Americans eat fewer sweets

Nestlé looks to sell as Americans eat fewer sweets

Nestlé said on Thursday that it was considering a sale of its American candy business, the home of treats that include Gobstoppers, Nerds and Butterfinger and Crunch bars, as demand for sweets has fallen off in the United States. By declaring that it will “explore strategic options” for its candy business, the Swiss consumer company may help to further consolidate the industry to...
In his takeover of Whole Foods, Bezos gets a sustainably sourced guinea pig

In his takeover of Whole Foods, Bezos gets a sustainably sourced guinea pig

When big tech companies make big moves, it’s natural to see the news in earthshaking terms. So it was no surprise that Amazon’s deal to buy Whole Foods for $13.4 billion generated many fantastical predictions: For instance, Amazon could use every Whole Foods store as a distribution center or even a drone-delivery launchpad, with every order summoned by Alexa, the company’s voice...
Burritos, Middle Eastern style

Burritos, Middle Eastern style

This recipe is essentially a build-your-own burrito dinner except that it relies on Middle Eastern rather than Mexican ingredients. It's a crowd-pleaser, even if I do say so myself, because everyone is free to choose his or her own fillings. Admittedly, the number of parts in this recipe might make it appear rather time-consuming, but all the elements together form a complete meal. In fact, the prep...
Radish adds a lovely hue in creamy shrimp salad

Radish adds a lovely hue in creamy shrimp salad

This recipe is super simple but still quite elegant. Blanching the radishes cuts a bit of the spice, which the piment d’Espelette more than makes up for. Creamy Shrimp Salad with Radish and Cucumber 1 1/2 teaspoons olive oil 18 large shrimp, peeled and cleaned 1/4 teaspoon piment d’Espelette or cayenne pepper or more to taste 1 1/4 teaspoons sea salt, divided 20 radishes, trimmed 7 mini-cucumbers...
Sierra Nevada’s revered and influential brewmaster calls it a career

Sierra Nevada’s revered and influential brewmaster calls it a career

As legendary brewmaster Steve Dresler heads into retirement after 34 years at Sierra Nevada, now is as good a time as any to take a fresh look at a beer that doesn’t always get the recognition it deserves. We’re talking about the Sierra Nevada pale ale and in many ways it’s a window into the way Dresler went about his work and the brewery grew into its greatness. When the pale ale...

Sweet spring turnips, all summer long

It’s normal to think of turnips as a winter-storage crop, the ones loitering with the rutabagas at the bottom of the root cellar after the potatoes, carrots and onions are all gone. They may have a reputation as a starvation food, but in recent years, turnips have been showing up at the farmers market in sweeter, earlier and more delicate forms. As growers have sought to fill that awkward gap...
Mushrooms: The joy of fungus

Mushrooms: The joy of fungus

Fungus is gross. It can’t help it. But no fungus is more fun than mushrooms, those powerfully flavored, spore-producing bites of goodness. With a huge selection of edible varieties, each with its own texture and nuance, mushrooms in general provide a delightful undertone of earthiness to every dish they enrich. They’re great in salads, perfect on pizzas and even better in omelets. But...
An ingredient he can’t do without

An ingredient he can’t do without

There are 10 or so things in my kitchen that I can’t do without. Olive oil and lemons. Red wine vinegar and tomatoes, when they’re in season. Coffee to start the day. Wine, bread, cheese and chocolate to end it. Tahini is there, too, ready to be drizzled on toast or whisked into a sauce or dressing. If I were to lay these things out on my table, tahini might be, to many, the odd one out...
Take advantage of salmon season with this treat

Take advantage of salmon season with this treat

Chopped pistachio nuts top rich, wild salmon in this seasonal treat. Wild salmon season is from mid-May to mid-September. It’s a treat to have it this time of year. King Salmon (also called Chinook), coho and sockeye are some of the wild varieties to look for. Helpful hints: • Look for shelled pistachios in the market. You can freeze any extra. • Chopped pecans or walnuts can be used...
Recipe of the Week: Love risotto? Try this Spanish creamy rice dish

Recipe of the Week: Love risotto? Try this Spanish creamy rice dish

Paella is a highlight of any summer party, in Spain or elsewhere, but it can be intimidating to cook a wide pot of rice until the bottom crisps up. This creamy rice dish from Spanish celebrity chef Omar Allibhoy is similar to paella, but you stir it while it cooks to create a more risotto-like dish that’s perfect for a summer picnic or potluck. Allibhoy uses fresh artichokes, but if you don&rsquo...
Knock back a crisp French white with this simple salmon and rich dish

Knock back a crisp French white with this simple salmon and rich dish

A crisp, cleansing wine is what you’ll want to quaff with this salmon and rice dish dressed with palate-coating yogurt and mayonnaise sauce. Look to France, with wines from the Loire, Beaujolais and Languedoc. Make this: Quick Kedgeree with Yogurt Sauce Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 1 small yellow onion, finely diced; cook, stirring, until softened...
Sous vide atheist converts with a heavenly silky carbonara

Sous vide atheist converts with a heavenly silky carbonara

Sous vide, in the grip of an online translator, comes out “under empty.” Who craves a cooking contraption that promises less than zero? Not me. I snubbed sous vide. Vacuum-sealing a steak and letting it wallow in warm water sounded less than good. Plus, the prospect of another rotund appliance made my shelves ache. Let some fancy restaurant chef invest in an immersion circulator. Too futuristic...
Test Kitchen recipe: Avocado hand is sending people to the ER

Test Kitchen recipe: Avocado hand is sending people to the ER

Pity the poor avocado with it’s pebbly skin and big pit. The fruit well-known for its healthy fats has been getting a bad rap lately. And it’s not just because they are pricey or that avocado toast is now so mainstream. It’s because people are injuring themselves while trying to slice them. And there’s a name for the injury: “avocado hand.” These injuries are so...
How to make tramezzini, the Italian sandwiches you can’t get here

How to make tramezzini, the Italian sandwiches you can’t get here

A midmorning snack along the street, off the Rialto Bridge in Venice. Soft slices of crust-less white bread stuffed with a mountain of chopped seafood — shrimp, squid, other lovelies of the sea, probably pulled from the giant market just up the calle — in a dressing, probably maionese, generous with chile heat. Somehow managing not to slop it all onto myself. Eaten standing up in the street...
Blue catfish are destroying the Chesapeake Bay. Congress isn't helping.

Blue catfish are destroying the Chesapeake Bay. Congress isn't helping.

More than a decade ago, the northern snakehead was Public Enemy No. 1 on the Potomac River, an air-breathing, snaggletoothed invasive species that walked on land, dined on small reptiles and, in its way, plotted revolution on the Chesapeake Bay in Maryland. The snakehead is a lap dog compared with the blue catfish. Since its introduction to Virginia waters in the 1970s, blue catfish have come to dominate...
Rose revolution

Rose revolution

In the near quarter century that I've been organizing commercial wine competitions, I have more than 60 under my belt, and the rose category has been one of my greatest disappointments. Once upon a time, most of the rose wines entered were on the sweet side and of little interest to professional wine judges, so medals were few and far between.  Even as more interesting and complex dry roses were...
13 mayonnaise brands ranked — how did your favorite do?

13 mayonnaise brands ranked — how did your favorite do?

Mayonnaise is to a sandwich what peanut butter is to jelly. They just belong together: Imagine a BLT without a creamy doodle on top of that slice of sun-ripened tomato, or a smoked turkey club without a thin mayo mortar on the toast. And what’s a tuna salad sandwich without mayonnaise? Chuck the bread, toss in some green beans and anchovies and make a salade nicoise instead. Indeed, millions...

One company plans to change your mind about genetically 'edited' food

Green stalks have only just begun to sprout in the test fields where biotech giant DuPont Pioneer is planting rows of a new genetically edited corn. But across the street, in the company's sprawling research campus, executives are already fretting about how to sell it to the world. On one hand, this corn is a revolution: It will probably be the first plant to market developed through the cutting-edge...
New at the farmers' markets

New at the farmers' markets

One of the best things about summer is the opening of the Farmers' Markets and the abundance of locally grown fruits and vegetables. Most of us are familiar with the green peppers, lettuce, spinach, zucchini and tomatoes, but there are a lot of new products that are fun to try. In fact, it's healthy to incorporate a variety of vegetables and fruits because each provides a different array and amount...
Too much goop? They can’t get enough

Too much goop? They can’t get enough

Mocking Gwyneth Paltrow’s lifestyle company, Goop, has become a national pastime played on late-night television, the internet and, with the parody “Glop,” in bookstores. But what about the many devotees who are keeping the Goop Ship Lollipop (and its tugboat pop-up shops) afloat? Slurping the smoothies. Smearing the unguents. Inserting the jade eggs into their nether regions. At...
Sydney’s new guard: Five restaurants leading the way

Sydney’s new guard: Five restaurants leading the way

When I arrived here in April to check out this city’s recent crop of chefs, I knew I wasn’t at the center of the culinary universe. That was more than 400 miles away, in Melbourne. The week before, about 900 chefs, sommeliers, editors, writers and other muck-a-mucks from around the planet had converged on that city for the annual unscrolling of the World’s 50 Best Restaurants list...
Sydney’s new guard: Five restaurants leading the way

Sydney’s new guard: Five restaurants leading the way

When I arrived here in April to check out this city’s recent crop of chefs, I knew I wasn’t at the center of the culinary universe. That was more than 400 miles away, in Melbourne. The week before, about 900 chefs, sommeliers, editors, writers and other muck-a-mucks from around the planet had converged on that city for the annual unscrolling of the World’s 50 Best Restaurants list...
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