For the last few years, I have been writing a monthly feature for Atlanta magazine in which I visit some of the city’s top chefs in their home and restaurant kitchens. They walk me through the steps of a favorite recipe or technique, and I then recreate it in my home kitchen. I also contribute recipes regularly to the magazine’s newsletter. Here are some examples.

RSS Susan’s Recipes from Atlanta Magazine

  • Why you should use every part of the carrot, according to Watershed chef Zeb Stevenson April 14, 2017
    “Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”
  • Chef Jarrett Stieber’s tips for serving radishes like a pro March 13, 2017
    Although prized most for their crunchy texture and peppery bite when raw, radishes become earthy and mellow—more like their cousin, the turnip—when cooked. Eat Me Speak Me chef Jarrett Stieber shares his techniques for both.
  • How to make a basic but oh-so-good marinara February 21, 2017
    There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara.
  • How to make perfect guacamole, from Superica’s Kevin Maxey January 12, 2017
    “I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.”
  • How to make Star Provisions shortbread cookies November 29, 2016
    This time of year, shortbread cookies at Star Provisions come dressed for the season—as snowflakes, Christmas trees, and whatever else pastry chef Zibaa Sammander might dream up for this versatile, durable dough.
  • How to make South City Kitchen’s shrimp and grits October 24, 2016
    The rustic texture and toasty corn flavor of stone-ground grits bear little resemblance to the bland porridge of Jason Starnes’s youth. At South City Kitchen, he uses a 50/50 blend of earthy, yellow grits from Mills Farm in Athens and sweeter-tasting white grits from Riverview Farms in Ranger.
  • Cooking duck breast is tricky. Noble Fin’s Jeb Aldrich shares how to get it perfect every time. September 27, 2016
    No one wants to mess up a pricey cut of meat, but duck breast can be tricky: dry when overcooked and gummy when undercooked. But when done just right—medium with perfectly rendered fat and crispy skin—it’s beautiful.
  • Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark September 2, 2016
    It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret?
  • Technique: How to make the Iberian Pig’s gazpacho July 20, 2016
    The gazpacho that appears on the summer menu at the Iberian Pig stays true to the traditional formula of ripe tomatoes, vegetables, herbs, olive oil, and vinegar. What distinguishes Eric Roberts’s version from the original Andalusian recipe is the assembly
  • Technique: Local Three’s Chris Hall on how to sear scallops June 28, 2016
    Fresh, plump sea scallops take well to all kinds of cooking methods: poaching, grilling, baking. But the most common approach is searing, a lightning-fast technique that’s easy to pull off if you know what you’re doing—and easy to screw up if you don’t.
  • Technique: How to make perfect deviled eggs, from Twain’s Savannah Haseler May 27, 2016
    A perfect deviled egg is hard to get right, says Twain’s executive chef Savannah Haseler. It starts with a properly boiled egg.
  • Technique: How to make Bread & Butterfly’s fluffy pancakes May 4, 2016
    “These pancakes need to come with a warning,” says Bryan Stoffelen. “Once you’re finished, you’re going to want to lay on the couch for the rest of the day.”
  • Technique: Preserving Place’s Martha McMillin on her award-winning strawberry preserves April 12, 2016
    A jar full of glistening homemade preserves makes a year-round prized treat, whether smeared on a hot biscuit, dolloped onto goat cheese, or draped over ice cream. Here, Preserving Place’s Martha McMillin explains how to make her award-winning recipe.
  • Technique: Holeman and Finch’s Linton Hopkins on French rolled omelets March 11, 2016
    “An omelet in its purest form is sacred to me,” says Linton Hopkins as he sets a nonstick skillet with shallow, sloping sides on the stove. “The fewer ingredients the better, so long as they are of exceptional quality: the best farm eggs you can get, really good butter, and sea salt. I don’t even […]
  • Technique: Cafe Alsace’s Benedicte Cooper on perfect profiteroles January 21, 2016
    The profiteroles at Cafe Alsace have developed quite a reputation since Benedicte Cooper first put them on the menu 18 years ago. “We have regular customers who order them on their anniversaries instead of Champagne,” says Cooper.
  • Technique: Kyma’s Pano I. Karatassos on making fish en papillote December 22, 2015
    One of the easiest and healthiest fish techniques is cooking en papillote, in which fillets are wrapped in parchment to steam in a hot oven. Stuff the parchment packets with sliced vegetables or rice for a complete meal.
  • Fennel-crusted pork chops with potatoes and shallots December 21, 2015
    This is my idea of a perfect cool-weather weeknight meal: hearty, healthy, and comes together in an hour with little clean-up. To go with it, I roasted a pound of Brussels sprouts—trimmed, halved, and tossed in olive oil, salt and pepper—in a separate pan alongside it for about 20 minutes. Watch carefully and shake the […]
  • Technique: Cakes & Ale’s Billy Allin on open-top braising November 24, 2015
    For an easy dinner at home, Billy Allin suggests open-top braising, a slow-cooking method that yields super-tender meat with minimal kitchen effort. For poultry, Allin prefers the “crocodile” method, in which he places chicken (or duck) pieces in a pan and partially covers them with liquid, leaving the tops exposed “like the backs of crocodiles […]
  • Caldo Gallego, South Florida Style November 11, 2015
    While the classic rib-sticking soup, Caldo Gallego, has roots in northwestern Spain, Nancie McDermott acknowledges its Cuban influences in this version that’s made its way up to Florida. Beans, greens, potatoes, and some kind of pork are the common denominators of all. McDermott recommends serving it over rice or hot buttered bread. On a rainy […]
  • Freekeh with Roasted Butternut Squash, Chicken Sausage, and Kale October 28, 2015
    These young wheat berries are sun-dried and lightly roasted, giving them a smoky tinge that pairs exceptionally well with hearty fall vegetables, dried fruits, sausages, and nuts. This colorful meat-in-one mélange, based on a recipe I found on a freekeh website, features all of them and is a great starting place to explore the possibilities.