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RECIPES

Jacks New Yorker Deli Does Breakfast All Day

Forget McDonald's Visit Jacks for fresh Breakfast faves!

New Yorkers know the importance of a great deli. Up north, a neighborhood deli is the heart of the community — a warm shop you can duck into for breakfast, lunch or dinner offering warm coffee and warmer smiles on a grizzly cold day. Jack’s New Yorker Deli brings that feeling of tasty familiarity to Buckhead with their recently opened ... Read More »

Spring 2015: 30 Things We Love Right Now

In No Particular Order

1 | Penthouse Bliss at Suite Food Lounge In real estate, they say it’s all about location, location, location. For the Atlanta dining/club scene, Suite Food Lounge certainly makes a claim as a top destination, simply by sitting pretty in the burgeoning Luckie Marietta district at the nexus of downtown and Midtown West. It helps, of course, that this new player on the ... Read More »

Seasonal Sips

Four Drink Recipes We Love Right Now

Top Shelf Margarita From Agave Salt the rim of a lowball glass and set aside. In a shaker with ice, combine: 1-1/2 ounces Herradura Silver tequila 1-1/2 ounces Grand Marnier 1/2 ounce freshly squeezed lime juice 2 ounces sweet-and-sour Shake well and strain into lowball glass over ice. Garnish with a slice of lime. agaverestaurant.com   In a shaker, muddle: ... Read More »

Alu-Gobhi from Executive Chef Archna Becker of Bhojanic

serves four to six Ingredients 3-4 Tbsp coconut oil (or any oil with a high smoke point) 1 Tbsp whole cumin seeds 2 Tbsp tomato purée 2 medium potatoes, peeled and cut into 2-inch pieces 3 tsp salt 1 medium head cauliflower, cut into 2-inch florets 2 Tbsp ground ginger 1 Tbsp ground coriander 1 tsp turmeric 2-4 pinches cayenne ... Read More »

Vegan Blueberry Flapjacks

from Owner Sarah Rick of Stone Soup Kitchen

makes 20 silver dollar pancakes; serves four These flapjacks are vegan and gluten-free, a Stone Soup Kitchen favorite for vegans and non-vegans alike. Ingredients 16 oz soy yogurt 3/4 c water 2-1/2 Tbsp canola oil 1 c gluten-free flour (such as Bob’s Red Mill) 1 c cornmeal 1-1/2 Tbsp baking powder 1/2 tsp salt 1-1/3 c frozen blueberries maple syrup ... Read More »

OceanAire’s New England-Style Clam Chowder

OceanAire’s New England-Style Clam Chowder serves four to six Ingredients 3 slices bacon, diced into 1/2-inch pieces 1 c finely chopped yellow onion 1 c finely chopped celery 3 c diced red potatoes (1/2-inch dice) 1 bottle (8 oz) clam juice 1 tsp salt 1/4 tsp white pepper 2 cans (about 15 oz) minced clams with juice 3 Tbsp all-purpose ... Read More »

Anis Bistro’s Moules Marinières

Moules Marinières serves one as an entrée Ingredients 20 cleaned mussels (about 3/4 pound) 3/4 c white wine 1/2 c heavy cream 1 Tbsp chopped garlic 1 Tbsp chopped parsley 1 Tbsp unsalted butter pinch cayenne Method In a large saucepan, combine mussels, wine, cream, garlic, parsley, butter, and cayenne. Cover pan and cook over high heat for 2 minutes. ... Read More »

50 Things We Love About Atlanta

(In no particular order)

1: Article 14 and Legacy Restaurant Partners (see the cover story here) 2: Nouveau Dinner and a Movie What’s better than the classic dinner-and-a-movie pairing? How about Dinner during a movie? CineBistro at Town Brookhaven offers movie lovers an unprecedented experience of film and fine-dining, taking your date nights to the next level of enjoyment. The full-service bar and lounge offers a place for ... Read More »

Remembering Charlie Trotter (1959 – 2013)

DiningOut memorializes the great Chicago chef

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch ... Read More »