Nominated by Elizabeth Earhart:

"Growing up in South Texas, a real man needed to know how to smoke a brisket or barbecue ribs. David Earhart, my husband, was good at both. Before we had children, we would have barbecues on Sundays for friends or family. The rest of our free time was spent working, eating out or golfing on weekends.

When I became pregnant, David knew he didn't want to be gone every Saturday playing golf. He wanted to spend time at home with the baby. He has honed his cooking skills. He reads cookbooks cover to cover, and has developed a love for the Mediterranean diet.

He always involves our daughters Emily, 7, and Paige, 5. They make the grocery lists together, plan the menu and cook the food. My husband is somewhat famous at the Sandy Springs Day School, as he has turned in more recipes than almost anyone else for the annual fund-raising cookbook.

Every parent knows that having kids tends to change your lifestyle. After the birth of his first daughter, David Earhart went from being a pretty fair weekend griller, avid restaurant-goer and golfer to an inspired and creative chef, presiding over a kitchen that has become the center of family life. He has also shared his passion for food and cooking with his two daughters, who not only play an important role in the kitchen but also have developed taste buds far beyond peanut butter and jelly.

Family/background: Married for 12 years to Elizabeth; two daughters: Emily, 7, and Paige, 5. Grew up in Corpus Christi, Texas.

Career: Director, BMC Software.

Hobbies, interests: Playing squash, cooking and herb gardening.

Who taught you to cook? "I'm self-taught, but I spent time at a restaurant during high school, prepping food, busing tables and dishwashing."

How did your love of cooking develop? "I cooked a bit before my daughters were born, but that was when I really got into it. They both love to cook and look forward to the time we spend in the kitchen. I am hopeful they will always have memories of spending time in the kitchen with Dad."

Culinary roots: "I grew up on the Texas Gulf Coast and enjoyed fishing and cooking our catches. Mother was from southwest Louisiana and has a flair for spices and good home cooking."

Cooking style: "Bold flavors; and I use fresh and high-quality ingredients."

Who is your inspiration in the kitchen? "Some combination of Ming Tsai, Bobby Flay and Emeril Lagasse. Then there is Jean-Pierre Brehier, a chef from South Florida who combines some Italian, French and Latin influences. I saw him featured on PBS and was greatly impressed. Also Chris Schlesinger, who [co-]wrote the book 'The Thrill of the Grill.' "

Early food memory: "Cooking lobsters and artichokes for dates in high school."

What is the most enjoyable aspect of cooking? "Relaxation and serving others. We are part of our neighborhood dinner club, the Grogan's Bluff Gourmet Club, which is a lot of fun."

Specialties: "Mediterranean and Latin cuisine. I got the Latin influence from growing up in South Texas, but I pretty much discovered Mediterranean through the back door. I am health conscious in my cooking and discovered that many of the dishes I cooked, using a lot of olive oil and fresh vegetables, were Mediterranean. I researched the Mediterranean diet and found not only a huge variety of foods that were full of taste, but that it uses very little unhealthy fat."

Culinary achievements: "My daughters will try anything. It's pretty amazing. They eat more of a variety of foods than many adults. Also when my parents and in-laws visit, they would rather eat in than go out."

Culinary ambitions: "I'd like to open a restaurant with my family. "

What is your favorite thing to cook? "Soups."

What is your favorite thing to eat? "Beef tenderloin with chimichurri sauce -- but that's for special occasions; our everyday favorite food is seafood."

Do you favor a particular ingredient? "Lots of garlic and olive oil."

What's the magic ingredient that makes some cooks turn out great food? "Fresh ingredients."

Favorite cookbook: " 'Incredible Cuisine' by Jean-Pierre Brehier and 'The Thrill of the Grill' by Chris Schlesinger."

Do you have a tip for today's cooks? "The right kind of fat is not bad (olive, canola, grapeseed, peanut oil); try to use fresh or unprocessed ingredients; and balance your diet. You can eat really good, interesting food and still be healthy."

-- Betty Parham

SIDE DISH

Platanos Fritos

Makes 6 servings

Preparation time: 5 minutes

Cooking time: 5 minutes

Serve with white vinegar or chimichurri sauce. Adapted from "The Thrill of the Grill" by Chris Schlesinger and John Willoughby (William Morrow and Co., $14.95).

2 green plantains, peeled and cut into 2-inch rounds

2 cups peanut oil

Salt and freshly cracked pepper to taste

In a small pot, heat the oil to 350 degrees (the oil should be very hot but not smoking). Drop the plantain rounds into the oil, three at a time, and cook them until well browned, about 1 to 2 minutes. Remove from the oil and drain on a paper towel or brown paper bag. Stand each fried section upright and flatten completely using steady pressure rather than a sharp blow.

Put the smashed sections back in the hot oil, 2 or 3 at a time, and cook 1 to 2 minutes, or until the entire surface is golden brown. Remove, drain and season liberally with salt and pepper.

Per serving: 206 calories (percent of calories from fat, 76), 1 gram protein, 12 grams carbohydrates, 1 gram fiber, 18 grams fat, no cholesterol, 90 milligrams sodium.

Who are the best cooks? We're looking for Georgia home cooks who deserve recognition for their talents and who have interesting recipes to share. Fax at 404-526-5509, e-mail kitchen@ajc.com or write to Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. Give us your name and phone number, as well as the name and number of the cook you'd like us to consider. And tell us a little about what makes this cook special.