Credit: Handout
Make the Shakshuka from Michelin-recommended restaurant the Alden
The shakshuka from the Alden in Chamblee is a rustic recipe that uses a rustic presentation.
Credit: Dominique White
Make Nan Thai Fine Dining’s Thai Tea Creme Brulee
Nan Thai owners and executive chefs Nan and DeeDee Niyomkul. share their recipe for Thai tea creme brulee.
Credit: Quinox Lewis
Make Montaluce Winery’s Thai Butternut Squash Soup
Learn to make the Thai Butternut Squash Soup from Montaluce Winery in Dahlonega.
Credit: Handout
Make Marcus Bar & Grille’s M’s Cornbread
The recipe for the cornbread from Marcus Bar & Grille is sweet, a little bit spicy, and very moist and tangy from the sour cream and buttermilk.
Credit: Courtesy of Nicholas Hassiotis
Make Foundation Social Eatery’s Boom Goes the Dynamite
Learn to make Foundation Social Eatery’s Boom Goes the Dynamite, a cocktail that verges on the tiki with ingredients like pineapple.
Credit: Courtesy of The Little Hippo
Make the Little Hippo’s carrot soup
Jamie and Aaron Russell, co-owners of the Little Hippo and Poor Hendrix, shared their recipe for carrot soup.
Credit: Handout
Learn to make Southern Charm’s Collard Dip
Make the Collard Dip from Southern Charm in Blue Ridge using prepared collards or canned seasoned collard greens.
Credit: Handout
Learn to make Silla Del Toro’s Ensalada Espanola
The Ensalada Espanola at Silla del Toro in Atlanta combines simple, fresh vegetables with Spanish ingredients.
Credit: Handout
Make Belle & Lily’s Caribbean Brunch House’s Mango French Toast
Aliyah Cyril, the executive chef for Belle & Lily's Caribbean Brunch House in Atlanta, shares her recipe for mango French toast.
Credit: Handout
Make Corner Cafe’s Potato Leek Soup
Corner Cafe’s executive chef James Page was happy to share the recipe for this potato leek soup which he wrote has been a staple on the menu since the restaurant opened.