Food & Recipes

Winter is the perfect time for fondue. In the pot is Chocolate Fondue; the tray below it has accompanying items, such as strawberries, pineapple, pound cake, marshmallows and cherries. The upper tray (left) has items for Cheese Fondue, including sliced apples, crusty bread, gherkins and pickled onions. On the left are sauces for Beef Fondue; the lower tray (left) has items for that fondue, including mushrooms, broccoli, zucchini and roasted potatoes. (Styling by Lisa Hanson / Chris Hunt for the AJC)

Credit: CHRIS HUNT

Recipes: Have fun with fondue this winter

Chai Pani’s Kothimbir Chicken
Courtesy of Mia Yakel

Credit: Mia Yakel

RECIPE: Make Chai Pani’s Kothimbir Chicken

Scott Hedeen is founder and brewmaster of Burnt Hickory Brewing in Kennesaw. Courtesy of Burnt Hickory Brewing

Beer Town: Digging the moods of Burnt Hickory’s Scott Hedeen

Chickpea Carrot Stew with Fried Shallots.
(Chris Hunt for The Atlanta Journal-Constitution)

Credit: Chris Hunt

RECIPE: Multitask your way to a 30-minute chickpea stew

Dining News

Wild Heaven recently collaborated with Giving Kitchen to create a hybrid IPA called Full Service Beer.
Courtesy of Wild Heaven Beer

Credit: handout

Beer Pick: Wild Heaven joins Giving Kitchen for Full Service Beer8h ago

Zero gluten doesn’t have to mean zero flavor. Mama’s Spicy Noodles, a gluten-free dish at KarmaFarm made of corn and rice flour, pack a delicious punch from the simple addition of red pepper flakes, onion and toasted sesame oil. CONTRIBUTED BY KARMAFARM

Gluten-free restaurant KarmaFarm relocating and more dining news from the week

8h ago

A 2020 Portrait of Chef Kevin Gillespie at his restaurant Cold Beer. (Hyosub Shin / Hyosub.Shin@ajc.com)

Credit: HYOSUB SHIN / AJC

Kevin Gillespie’s Beltline restaurant Cold Beer to close

9h ago

How Crispy’s classic sandwich has made the Summerhill pop-up a Saturday morning destination.
Courtesy of Morganne Lee

Credit: Morganne Lee

How Crispy Express to open its long-awaited Summerhill restaurant next week

17h ago

Taking inspiration from a Cuban sandwich, Zeke's offers one with Haitian components: epis-marinated pork and brisket, pikliz and an epis aioli. Courtesy of Zeke's Kitchen and Bar

Credit: handout

Atlanta Orders In: New Smyrna restaurant has fun with Haitian fusion

120920 Atlanta: Diners fill plexiglass cubicles during the busy time of day, though busy is relative during a pandemic, at the peak dinner hour in Twisted Soul Cookhouse, on Wednesday, Dec. 9, 2020, in Atlanta. “Curtis Compton / Curtis.Compton@ajc.com”

Credit: Curtis Compton / Curtis.Compton@

Podcast: How Atlanta restaurants are weathering COVID-19

The Southwestern taco pie is available from Southern Baked Pie Co., which has multiple metro area locations.

Credit: Henri Hollis

This delicious metro Atlanta dish will keep you warm

More Recipes and Food

Winter is the perfect time for fondue. In the pot is Chocolate Fondue; the tray below it has accompanying items, such as strawberries, pineapple, pound cake, marshmallows and cherries. The upper tray (left) has items for Cheese Fondue, including sliced apples, crusty bread, gherkins and pickled onions. On the left are sauces for Beef Fondue; the lower tray (left) has items for that fondue, including mushrooms, broccoli, zucchini and roasted potatoes. (Styling by Lisa Hanson / Chris Hunt for the AJC)

Credit: CHRIS HUNT

Recipes: Have fun with fondue this winter

RECIPE: Make Chai Pani’s Kothimbir Chicken

Beer Town: Digging the moods of Burnt Hickory’s Scott Hedeen

RECIPE: Multitask your way to a 30-minute chickpea stew

Honey Nut Cheerios crumbs make a delicious sweet and savory breading for your weeknight chicken.
Kellie Hynes for The Atlanta Journal-Constitution

Credit: Kellie Hynes

RECIPE: Cereal for (chicken) dinner

Cookbook review: Adventures in fermentation

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Southern hospitality made easy

Sausage, Kale & Tortellini Soup
Courtesy of Joel Silverman/Sky Chief Media

Credit: Joel Silverman/Sky Chief Media

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RECIPE: Make Agave’s Diablo Crawfish Pasta

A 10-inch cast-iron pan makes a perfect stovetop "oven" for cooking tigelle.
Courtesy of Nicole Lewis

Credit: Nicole Lewis

RECIPE: No-oven English muffins

RECIPE: Salmon gets sheet pan treatment in this five-ingredient recipe

Cookbook review: Cooking strategies for every situation

Recipes to help you keep your New Year’s resolutions

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Browse AJC Recipes

210402 Atlanta, Ga: Green Pea and Goat Cheese Crustless Quiche. for 5:30 Challenge. (Chris Hunt for The Atlanta Journal-Constitution)

Credit: Chris Hunt

210621: Johns Creek, Ga: Tomato and Basil Soup with homemade (restaurant made) dinner roll and basil leaves on top, from the menu of Vincenza's Pizzaria, 9950 Jones Bridge Road, John Creek Ga 30022. (Chris Hunt for The Atlanta Journal-Constitution)

Credit: Chris Hunt

Recipes from Atlanta Restaurants

210806 Atlanta, Ga: Heirloom Tomato Sandwich with Bacon Mayonnaise (left side upper), Improved Classic Tomato Sandwich (left side lower) and Grilled Tomato and Chimichurri Sandwich (right side). Food cover story on the art of the tomato sandwich. Styling credit Kate Williams. (Chris Hunt for The Atlanta Journal-Constitution)

Credit: Chris Hunt

Healthy Cooking

Marinated kohlrabi.
Ligaya Figueras / ligaya.figueras@ajc.com

Credit: Ligaya Figueras

Kitchen Curious

The Tenderloin Tower. The filet of beef is best when cooked on a grill or Big Green Egg but can be cooked in the oven if preferred.
Courtesy of Jim Shad

Credit: Jim Shad

Community Cooks

210725 Atlanta, Ga: Lemon Pepper Chicken Wings, for 080521 5:30 Challenge. (Chris Hunt for The Atlanta Journal-Constitution)

Credit: Chris Hunt

More must-try recipes

Adventures in Food

There’s more than one way to boil an egg. Calvin B. Alagot / Los Angeles Times / TNS

There’s more than one way to boil an egg (or care for a parent) during a pandemic

Elizabeth Moore of Green Olive Media

Credit: Will Moore

Pandemic forces Atlanta hospitality PR agencies to adapt

In May, a group of Brookhaven residents purchased 100 meals and donated them to U.S. Postal Service workers in Brookhaven. Courtesy of Matt Gunter

Credit: Matt Gunter

Produce for postal workers, and other good deeds

Louis Frank Jones, 89, worked his last shift at the Varsity in late March, a few days before the restaurant shut down all operations at the Midtown location to mitigate the spread of the pandemic. CONTRIBUTED BY BECKY STEIN PHOTOGRAPHY

Credit: Becky Stein

Retired Varsity carhop shares 63 years of ‘What’ll Ya Have’ memories

Marie Rodriguez helps a customer from behind acrylic panels during the lunch rush at Matthews Cafeteria on Main Street in Tucker on July 17, 2020. The dining institution, established in 1955, ask customers to wear masks, added the acrylic dividers, made separate entrance and exit doors and have drive-up service.

Credit: Ben Gray

Please don’t help yourself: Buffets take a beating during coronavirus

Former Atlanta Journal-Constitution food writer and dining critic John Kessler recently traveled to Nashville to check on his daughter Mary during the pandemic. CONTRIBUTED BY JOHN KESSLER

Credit: JOHN KESSLER

A daughter’s pandemic request: Teach me to be a better cook

Community Cooks

Roasted Veggie salad with caramelized onions, toasted almonds, shaved parmesan, and lemon vinaigrette. /
Courtesy of William Sartain

RECIPE: Roasted vegetable salad is colorful, crunchy, salty and sweet

The Ingalls family’s Summery Orange-Lime Meringue Pie is a take on the classic lemon meringue pie, made with the ingredients they had on hand. Courtesy of Teresa Ingalls

Credit: Teresa Ingalls.

Community Cooks: Lilburn family has fun cooking together on YouTube

One of Georgia Van’s favorite recipes is this corn dip, seen hot out of the oven.

Credit: Georgia Van

Community Cooks: This easy corn dip recipe can be used as part of two meals

One of student Ahanu Banerjee’s favorite recipes: Linguine all’aglio, olio e peperoncino.
CONTRIBUTED BY AHANU BANERJEE

Credit: HANDOUT

Community Cooks: At Emory, East meets West with pandemic cookbook

Devika Patridge is the daughter and granddaughter of Atlanta chefs.

Community Cooks: Local chef shares recipe for veggie kabobs full of grilled flavor

Paella cooked in a tin pie pan has become a quick and easy summer favorite for Lynn Ford and her family.
CONTRIBUTED BY LYNN FORD

Credit: HANDOUT

Community Cooks: Make Paella Foil Supper on the grill

Southerners long have used Coca-Cola to make a sauce for braising brisket. CONTRIBUTED BY RENEE BROCK, FOOD STYLING BY WENDELL BROCK

Community Cooks: This brisket recipe uses Atlanta’s hometown soft drink

Immune Boost Gummies are made with elderberries, ginger root, turmeric and peppercorns. CONTRIBUTED BY DR. DEE

Make these gummies to help boost kids’ immune systems

Made in Georgia

Cultured Traditions founder Tanya Batskikh started out making sauerkraut the way she had learned at home in Russia. Courtesy of Cultured Traditions

Credit: Courtesy of Cultured Traditions

Woman’s longing for foods from homeland of Russia leads to a metro Atlanta business

Big Bloomy is one of the goat cheeses produced by CalyRoad at Rock House Creamery. Courtesy of CalyRoad

Credit: CalyRoad Creamery

Made in Georgia: Making cheese is a ‘labor of love’ for this business owner

3Bros Cookies' stroopwafels come unadorned, or dipped in white chocolate, milk chocolate or ruby chocolate. Courtesy of 3Bros Cookies

Credit: Handout

Atlanta family business offers a taste of the Netherlands

Beef jerky, a favorite at Stripling’s General Store, always is found right at the cash register, for easy impulse purchases. Courtesy of Portfolio Center

Credit: Portfolio Center

Made in Georgia: Success is like making sausage for this beloved general store

Pitts' Original products include applesauce, apple butter, apple cider vinegar, apple ginger kombucha and apple juice. Courtesy of Dana Pitts

Credit: Dana Pitts

Made in Georgia: Doctor and his family have made a business out of apples

Savannah Sauce Co. began producing bacon salsa, owner Mike Roberson said, because “everyone loves bacon.” Courtesy of Moye Colquitt

Credit: Moye Colquitt

Made in Georgia: Grandmother’s preserves inspired sauce company

Georgia Jams fruit spreads come in full-size jars, but also in mini jars perfect for picnics and charcuterie boards. Courtesy of Hype

Credit: Hype Group

A gift bag of muscadines led to Fayetteville native’s fruit-spread business

Tip Top Proper Cocktails recently added three shaken cocktails to its product line: a daquiri, margarita and a bee’s knees. Mia Yakel for The Atlanta Journal-Constitution

Credit: Mia Yakel

Made in Georgia: Local company’s line of canned cocktails now flying high

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