What is the one food you cannot live without?
For me, it is bread, the staff of life. I need a French baguette or Spanish pan del día to sop up sauce. I need thick chunks of rustic Italian farmhouse bread to slather on real, full-fat butter and homemade jam. I need freshly pressed tortillas to assemble fajitas. I need cornbread to clean a messy plate of barbecue and beans. And, now that I’m in the South, I need biscuits.
The ones by Flora and Flour owner-baker Lauren Raymond are outstanding. Her rotation of biscuit sandwiches alone is worth a trip to the Peachtree Road Farmers Market . Flora and Flour also has a location at the new Global Grub Collective food hall in East Atlanta Village . Come hungry, because the bagels rank, too.
A few weeks ago, I happened upon Field Dog Kitchen , a food truck specializing in Southern cuisine. Field Dog Kitchen will begin roaming the streets of Atlanta and other cities in the South in December, but executive chef Kent Graham gave me an early taste. The rustic-looking biscuits are made from an old family recipe and include just three ingredients: self-rising flour, buttermilk and 40-percent heavy cream. They were mighty good, especially with fried chicken slapped in the middle.
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