Q: I am very interested in finding out how Flying Biscuit makes its fried green tomatoes.

And a quick thank you for regularly including vegan and vegetarian recipes. Recently, I made the meatless cassoulet, substituting red bell peppers for celery, and it was amazing. Also, the black raspberry chocolate brownies were amazing. Thank you very, very much.

-- Jennie Law, Decatur

A: Flying Biscuit owner Delia Champion was happy to provide this delicious recipe for fried green tomatoes coated with a flour/cornmeal/spice mixture and then topped with a spicy, crunchy cashew relish and goat cheese crumbles. This dish is surely a mix of different flavors and textures working in harmony.

If you are a fan of this Atlanta comfort-food institution, known for its irresistible biscuits (they make about 6,000 a week), check out "The Flying Biscuit Cafe Cookbook."

--Jeanne Besser, for the Journal-Constitution

SIDE DISH

Fried Green Tomatoes and Cashew Relish

Makes 4 servings

Preparation time: 20 minutes

Cooking time: 10-15 minutes

For the cashew relish:

1 1/2 cups cashews

2 red jalape–os, stemmed, seeded and roughly chopped

1/3 cup fresh cilantro leaves

3/4 cup honey

1/3 cup white vinegar

For the tomatoes:

2 1/2 cups milk

2 eggs

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1 tablespoon salt

1 tablespoon celery salt

1 tablespoon black pepper

1/2 tablespoon cayenne pepper

1 teaspoon onion powder

1/2 teaspoon paprika

4 medium green tomatoes, sliced 1/2 inch thick

6 cups canola oil

1/2 cup goat cheese

Prepare the relish: In a food processor, add cashews, jalape–os and cilantro and pulse just until combined. Transfer to a bowl. Add honey and vinegar and mix thoroughly.

Prepare tomatoes: In a bowl, combine milk and eggs. Set aside.

In a bowl, combine flour, cornmeal, salt, celery salt, black and cayenne peppers, onion powder and paprika.

One at a time, dredge tomato slices in flour mixture, then in the egg mixture, then in the flour mixture again.

Heat the oil to 375 degrees. Fry tomatoes, a few at a time, until golden brown. Drain briefly on paper towels. While still hot, place three to four tomatoes per plate. Top with goat cheese and cashew relish.

Per serving: 658 calories (percent of calories from fat, 51 ), 14 grams protein, 70 grams carbohydrates, 5 grams fiber, 39 grams fat, 43 milligrams cholesterol, 699 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.