Evening Edge
What’s For Dinner?
John Kessler
Recent columns about food (and more) for the AJC by John Kessler
 E-mail Kessler
Related: |
- Hours of low-temperature cooking yield tender, juicy meat
- Different things to sample on my new dining menu
- A forgotten recipe, a stew that fits all restrictions
- Atlanta food expert explains the science behind her recipes
- Your fool-proof checklist for Thanksgiving
- How to plan your Thanksgiving dinner
- Wok tales aside, real yen is for deep-fried Chinese
- This economical cut of meat belies unfortunate name
- John Kessler shares his joy at finally mastering pie crust
- In PB&J world, a jelly-side up obsession
- Who has the best baguettes - H&F or Alons?
- Sweet! Kid goes for more than Yogos
- A new appreciation for after-dinner drinks
- Rest of meal takes back seat to Turkish-style veggies
- Superb chef at the Cloister redefines coastal cuisine
- How a concept might backfire (hint, hint)
- Native wine has a memorable smell
- Birmingham farmers market has partylike vibe
- 15 uses for homegrown tomatoes
- Gastropubs are defined by atmosphere and great food
- Try cobia fillet for affordable grilled fish dinner
- Making frozen yogurt at home pays off in tasty benefits
- Small peppers sometimes pack a wallop
- Sushi chef resurfaces, with a place of his own
- These days, eating is part of TV job
- Georgia vineyard makes strides in sweet science of sparkling wine
- N.Y. eatery's snob appeal doesn't play in Atlanta
- Chicken and egg arrive together in this improvised dinner recipe
- Soft tacos muscling in on corn tortilla's territory
- In a snap, it's no longer season for 'plate mush'
- Sushi chef has way with words
- Solitary dining can really get folks talking
- Where crab legs are king for birthday feasts
- How pros get dinner on the table at home
- Something can be done while customers anticipate pizza delivery
- Chefs take the humble Tater Tot to the next level
- Falafel fallout, other musings
- Tenderloin's a steal, but at what moral price?
- Frozen yogurt fans go the distance
- Falafel packed into pita pocket: Mmm, mmm good
- Can we just banish this distasteful appellation?
- A recovery from burnt jambalaya
- Order up! The year's trends, sort of
- Start with basics at three Buford Highway eateries
- Salted cod gives kids whiff of new world (and they like it)
- Hot drinks for a cold snap
- Colorful pumpkins have multiple uses
- An iffy food approach: There's a joke in here somewhere
- In the end, a bit too much wing think going on
- Nibble by nibble, great meal at fancy restaurant redefined
- A little midcentury classic we'd hate to be without
- Grandfather's old-world life remains a mystery
- It's all 'research' when group gets down to eating
- The heat and challenge is on for N.C. barbecued ribs
- 8-year-old cook, sauerkraut guru set for Decatur fest
- Ruminating on the steak tour
- Summer heat can't stop hardy herb
- Neighborhood markets make a comeback
- Sushi chefs' rapport as important as prep skills
- Chefs' books that cook
- A sublime use for tomatoes, but be patient, recipe is balky
- An outpost of real country
- For those craving flavor, a nakedly good chicken
- Teen's game for adventure in dining at 'gastro lounge'
- Finding satisfaction in unlikely places
- My dim sum love affair was as cool as a bad dumpling
- Notes from a Paris foodie
- When it comes to dining, NYC is its own little world
- For Kobe beef, go to the source
- At a Mexican fruiteria, it's all about simple pleasures
- Math it takes the cake
- OMG! Who knew institutional chefs could cook like the Ritz?
- 'Meet my matzoball mentors
- First forkful never fails to lift spirit in seasonal rite of passage
- Climb aboard for an adventure in dining along Buford Highway
- Reviews and reaction stir the pot
- Given its due, fish turns out to be a favorite at family table
- Dining boom, reconsidered
- Feeding five on $20 a challenge that creates some happy surprises
- Rum and brown sugar salvage iffy pineapple
- Curious but clueless when it comes to Korean food? Head to Suwanee
- Espresso done right is intense a full-bodied, stop-time moment to savor
- Tamales, dim sum and then some
- Feeding the team: Win some, lose some
- 10-point plan for the future
- A mash note to T-day
- Cream cheese (additives) to the rescue
- Kessler: Two cookbooks for the season
- Enduring, endearing cookbooks
- Learning some gut-level truths
- Reeled in by great seafood
- 3 Charlotte spots satisfy when eclectic wears thin and real is in
- Why do resorts overdo?
- Skip bag, get fresh produce
- Here's a new store for the grocery list
- Cooks play it by ear for 'Iron Chef'
- A library, a lady and food lore
- A charming Italian wine ambassador
- Recumbent eating is a topic I can't quite take lying down
- Pushing the food frontier