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 04/14/2017
    “Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.” The post Why you should use every part of the carrot, according to Watershed chef Zeb Stevenson appeared first on Atlanta Magazine.
  • Chef Jarrett Stieber’s tips for serving radishes like a pro 03/13/2017
    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. The post Chef Jarrett Stieber’s tips for serving radishes like a pro appeared first on Atlanta Magazine.
  • How to make a basic but oh-so-good marinara 02/21/2017
    There’s nothing like a just-picked tomato in the middle of summer—except when you’re making marinara. The post How to make a basic but oh-so-good marinara appeared first on Atlanta Magazine.
  • How to make perfect guacamole, from Superica’s Kevin Maxey 01/12/2017
    “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.” The post How to make perfect guacamole, from Superica’s Kevin […]
  • How to make Star Provisions shortbread cookies 11/29/2016
    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. The post How to make Star Provisions shortbread cookies appeared first on Atlanta Magazine.
  • How to make South City Kitchen’s shrimp and grits 10/24/2016
    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. The post How to make South City […]
  • Cooking duck breast is tricky. Noble Fin’s Jeb Aldrich shares how to get it perfect every time. 09/27/2016
    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. The post Cooking duck breast is tricky. Noble Fin’s Jeb Aldrich shares how to get it perfect every […]
  • Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark 09/02/2016
    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? The post Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark appeared first on Atlanta Magazine.
  • Technique: How to make the Iberian Pig’s gazpacho 07/20/2016
    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 The post Technique: How to make the Iberian Pig’s gazpacho appeared first on Atlanta Magazine.
  • Technique: Local Three’s Chris Hall on how to sear scallops 06/28/2016
    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. The post Technique: Local Three’s Chris Hall on how to sear scallops […]
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