Atlanta Restaurant Scene

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5 Atlanta chefs dish up tips for smarter cooking

Get sizzling in the kitchen with these tips from metro Atlanta chefs.

 

When grilling, I always add some chicken thighs to whatever I’m grilling to have for a quick meal later in the week. I simply grill the chicken with olive oil, salt and pepper, leaving a canvas that can be added to later.

Justin Fox, Fox Bros Bar-B-Q

 

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Save time in the morning or during Sunday meal prep by cooking your bacon in the oven. Place your bacon on a sheet pan at 350 degrees for 15 to 20 minutes (depending on thickness). You can get everything else ready while it cooks. The sheet pan will create crispy bacon and will keep the bacon from shrinking.

Brian Kennington, Red Sky Tapas & Bar

 

Always have something ready in the freezer for unexpected guests, whether it is cheese straws or chocolate chip cookies. It’s easy enough to keep either dough ready to slice and bake for holiday parties, or for a quick response to a shower invitation.

Kat King, Aria

Nutritional yeast, hot sauce, kimchi, sesame, toasted nori… all add punch to the simplest dishes.

Hugh Acheson, Five and Ten, Empire State South, The National, Spiller Park Coffee.

 

Braising is a good time saving, cold weather technique. It doesn’t require advanced knife cuts and difficult technique, and everything gets cooked together in the oven. It can also be done with lesser cuts of meat. Plus, it’s always better the next day for leftovers.

Craig Richards, Hampton + Hudson

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Read the 2018 AJC Fall Dining Guide: Dining on Buford Highway 

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The Food & Dining Team offers reviews, previews, food news and fun bites food trends for metro Atlanta’s vast food and dining scene.

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