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Food Features

 

Food Features

Food Features


Article

Tuesday June 8, 2010 09:00 am EDT
H&F Bread Co.'s head baker, Rob Alexander, has quite the pedigree. The Chattanooga, Tenn., native's bread making skills landed him a sweet gig as the overseer of all things baked for chef Thomas Keller's restaurants in California before moving to the Model Bakery. Family brought him to Atlanta in 2008 and he soon joined the H&F team. The breads showed an immediate improvement and his assortment... | more...

Article

Monday May 24, 2010 10:00 am EDT

It's not uncommon to see the Riverview Farms' name on the menu of local Atlanta restaurants. The small organic farm in Ranger has gained a cult-like following of chefs and home cooks. Owners Charlotte and Wes Swancy produce pork, grass-fed beef, and certified organic vegetables. All of the farm's products are grown without the addition of hormones or antibiotics.

Riverview's pork is especially...

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Article

Saturday May 15, 2010 09:00 am EDT
Mole is notoriously labor-intensive. When prepared correctly, however, mole is one of the most satisfying sauces in Mexican cuisine. Most people use family recipes handed down from generation to generation. Others – some restaurants included – resort to pre-made pastes such as the ubiquitous brand Dona Maria. So finding a homemade version from the folks at Zocalo is a true treasure for those of... | more...

Article

Saturday May 8, 2010 09:30 am EDT

Gluten allergies are an increasingly prevalent problem facing Americans. The culinary world is finally catching on as restaurants – such as Shaun's in Inman Park – now cater to the gluten intolerant, and many bakers are making gluten-free goodies.

Marietta-based American Gra-Frutti is one such artisan with a dedicated gluten-free kitchen. Owner Marilyn Santulli is passionate about re-creating...

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Article

Saturday May 1, 2010 10:00 am EDT
It's no secret that fat is the key to a tasty and juicy hamburger. However, getting the right mix of fat using store-bought pre-ground meats isn't easy. Grinding at home is a solution, but ultimately messy. Alon's Bakery and Market (1394 N. Highland Ave., 404-872-6000; 4505 Ashford Dunwoody Road, 678-397-1782, www.alons.com) has the answer: a house-ground burger sold in packs of two for $5.... | more...

Article

Saturday April 17, 2010 10:00 am EDT

Tai and Khich Lam started making tofu in their basement in 1983. In 1985, they took over the Soy Shop company started in 1979 by Sara and Steve Yurman, and expanded into a full-scale tofu-making operation based out of Decatur.

The Khich family focuses their production on only two types of tofu: soft and firm. The Soy Shop is very strict about the quality of soybeans used in its tofu, and...

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Article

Saturday April 10, 2010 10:00 am EDT
It's no old wives' tale that a daily spoonful of local honey can do wonders for your allergies when the infamous Georgia pollen has you sniffling. It's also good for you when you have a cold. A 2007 study at Pennsylvania State University Medical School proved honey is a superior cough suppressant when it was compared to most over-the-counter medicines. Many local farmers sell their honey at... | more...

Article

Wednesday April 7, 2010 09:00 am EDT

The dining scene on Cheshire Bridge Road is an Atlanta culinary anomaly. The road's eateries – such as Alfredo's, the Original Pancake House, Nakato, Woodfire Grill and the Colonnade – have tapped into some kind of Cheshire Bridge longevity voodoo. One such establishment, Rhodes Family Bakery, is among the oldest of the bunch.

Magdaline Rhodes started selling baked goods out of her home after...

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Article

Wednesday March 31, 2010 09:00 am EDT

After Britain transferred Hong Kong's sovereignty back to China in 1997, Man Siu moved his family to America. Siu already had a very successful noodle-making company in the Kowloon side of Hong Kong, but he, along with his sons Michael and Jordan (he's a bit of a basketball fan), opened a second location in Conyers three years ago.

The noodles at the Conyers location are made using almost the...

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Article

Saturday March 20, 2010 10:00 am EDT

Kitchen confession: I'm a hopeless failure when it comes to making Indian food at home. Really. I've tried hundreds of recipes, but the results are lackluster and sometimes inedible. Like any good cook in the throes of lazy denial, I blame my blunders on my lack of fundamental knowledge of Indian flavor profiles. I need all the help I can get.

Praise the stars for Kristin and Ravi Sharma, the...

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Article

Wednesday March 10, 2010 04:00 am EST
Well-mixed drinks are what's for dinner at Atlanta's restaurants | more...

Article

Wednesday March 10, 2010 04:00 am EST

In this week's Food & Drink section, I take a look at Atlanta's burgeoning cocktail culture. Below, I suggest how you can tell if a place has impressive beverages, and provide an incomplete (but growing!) list of establishments worthy of your imbibing patronage.

How can you if a restaurant or bar is serious about cocktails? Some rules of thumb:

• Do they have a cocktail menu? If so, it should...

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Article

Monday March 8, 2010 04:00 am EST
No trip to the renovated Buford Highway Farmers Market is complete without a basket full of stuff from the Eastern European deli counter. Stacks of chewy, dry Russian salamis, hunks of Polish butter, a most impressive selection of farmers' cheese, large containers of bright green half-sour pickles, round shortbread sandwich cookies filled with caramel-colored condensed milk and a bounty of... | more...

Article

Saturday February 20, 2010 10:00 am EST
In 2008, friends Thomas Wessels and David Paul shared a joke about a fictitious hot sauce. That joke quickly turned into a full-scale operation: Hotlanta Hot Sauce. The goal was a hot sauce using Southern ingredients – such as peaches and Vidalia onion – with a serious kick. After four months of testing hundreds of recipes, the guys served their 10 favorite versions to 100 of their friends at a... | more...

Article

Tuesday February 16, 2010 04:00 am EST
Momofuku chef wines and dines in Chapel Hill | more...

Article

Saturday February 6, 2010 10:00 am EST

No matter how much you love vegetables, getting enough of them in your diet can be a task – especially if you have a busy schedule and no time to cook. The market is flooded with "healthy" snack alternatives, but the truly healthy options taste like Styrofoam. The tastier versions tend to be high in calories and fat, and full of weird additives.

The Fresh Market, a chain of specialty food...

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Article

Monday February 1, 2010 11:00 am EST
10 days. Only raw foods, no meat or dairy. | more...

Article

Saturday January 30, 2010 10:00 am EST
In the States, we sometimes forget that a simple salad has the power to take center stage at any meal. In France, salads are artfully arranged and elevated with emulsified dressings singing with the tang of vinegar. In short, the French treat lettuce with respect. Why do salads get such a bum rap here? Maybe it's those sad lettuces you see at the supermarket. Lifeless leaves cramped into an... | more...

Article

Saturday January 16, 2010 10:00 am EST
Depending on where you shop, you've probably noticed some changes in your milk choices over the past few years. Whole Foods now stocks dairy from Sparkman's Cream Valley out of Moultrie, Ga. Local restaurants and establishments have also joined in the trend. It's increasingly common to see brand-name local milk on the menus of restaurants and coffeehouses – such as Octane Coffee – that value... | more...

Article

Saturday January 9, 2010 10:00 am EST

If you shop at Whole Foods regularly, you've most likely found the bread selection to be somewhat lacking. The bread isn't bad if you're in a pinch, but most people – myself included – go elsewhere for crusty artisan loaves. But the store's new SweetWater 420 Extra Pale Ale bread is worth seeking out.

Whole Foods has partnered with Atlanta's own SweetWater Brewery (located in Midtown) to bake...

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Article

Monday January 4, 2010 12:00 pm EST
I first came across Pine Street Market (4A Pine St., Avondale Estates, 404-296-9672, www.pinestreetmarket.com) at the Peachtree Road Farmers Market, where the fresh-faced company was selling a small selection of its products. Later, in my kitchen, I discovered the beauty of Rusty and Travis Bowers' thickly cut bacon ($6.50 per pound), which has a sexy – not cloying – sweetness hinting of... | more...

Article

Saturday December 12, 2009 10:00 am EST
MIRAGE RESTAURANT: This white-tablecloth Persian mainstay is starting to look a little worn around the edges. The food, however, stands the test of time. Generous portions of juicy Kabob Koubideh (skewered and charbroiled ground beef and onion patties) are a carnivore's dream. The Shirin Polo – a heaping mound of buttery rice – is fragrant with sautéed barberries, raisins and orange peels.... | more...

Article

Saturday December 5, 2009 04:00 am EST
CACAO LABORATOIRE DU CHOCOLAT AND BOUTIQUE: Kristen Hard's tiny Inman Park mecca to all things chocolate is one of our city's sweet gems. Among the many bean-to-bar offerings, Hard serves her signature Aztec Aphrodisia Sipping Chocolate. The hot chocolate is made in-house from dark chocolate (about 72 percent to 75 percent) with six different spices. The thick and slightly spicy hot treat is... | more...

Article

Tuesday November 24, 2009 09:00 am EST
I was keeping it "tight." A term professional chefs toss around pretty loosely to define things being done correctly. It was 6:45 in the morning. There was farm-fresh asparagus boiling away in a properly salted pot of water. An egg, from another local farm, was gently cooking in a glass jar. This was a rather neat idea, I thought, as it kept the egg a beautiful shape and enabled me to get it to... | more...

Article

Monday November 16, 2009 11:30 am EST
When life gives you lemons, make lemon potatoes | more...