Dark Mode Toggle

Explore previous stories in this series >

Atlanta Culinary Journeys

Food, like every form of cultural expression, is dynamic and ever changing. Traditional dishes take on new looks and flavors through the course of time and space. Nowhere is this more visible than in Atlanta, whose dining scene offers an array of international cuisines. But from Israeli to Italian, soul food to Senegalese, the dishes served in the 2020s are not necessarily the same as those prepared centuries or even decades ago in their place of origin. In this yearlong series, The Atlanta Journal-Constitutions's food and dining team explores the evolution of Atlanta's diverse food landscape. Through discussions with voices from the community, we learn how the food of our past has evolved and taken unique shape in a modern metropolis.

Kroger Recipe Center

From the foods we grew up on, to the latest trends from Atlanta’s restauranteurs, culinary inspiration is all around us. If you’re looking to break out of your routine, Kroger’s collection of more than 8,000 recipes is a great place to start. We’ve gathered a few of our favorites here to get you going on your culinary journey.

Credit: RCT

Brown sugar banana spring rolls

Credit: RCT

Pear and pomegranate salad

Credit: RCT

Masa de puerco fritas

Credit: RCT

Skinny buffalo turkey sliders

Credit: RCT

Spinach and artichoke lasagna rolls

Credit: RCT

Garlic beef & asparagus stir fry

Credit: RCT

Grilled salmon-asparagus pasta
Previous Stories

Once a traveling man, Puerto Rican chef puts down roots in Atlanta

Corporate ladder in hotel hospitality leads chef to restaurant ownership in Alpharetta.

By Ligaya Figueras

Julio Delgado gives us a tour of his Alpharetta restaurants and then joins Kroger's Chef John in the kitchen to share the secrets to his favorite ceviche.

Longtime Atlanta chef, restaurateur goes beyond soul food

Keith Kash puts his stamp on brunch with new restaurant.

By Yvonne Zusel

How one Atlanta chef went from Seoul to soul food

Marriage of Korean and Southern flavors transcends both cuisines at Heirloom Market BBQ.

By John Kessler

How Soraya Khoury became the mother hen at Hen Mother Cookhouse

Bold, determined and stern, yet protective and nurturing, Khoury has everything it takes to be a mother hen in the hospitality world.

By Ligaya Figueras

Soraya Khoury gives us a tour of her North Fulton restaurant and then joins Kroger's Chef John in the kitchen to share the secrets to her signature avocado toast.

Thip Athakhanh elevates umami flavor of Lao cuisine

Complex dishes require village of ‘grandmas’ to produce unique flavors

By Bob Townsend

Metro Atlanta sushi chef in search of the perfect bite

Leonard Yu never thought he would be building his own temple to sushi

By Angela Hansberger

Belén de la Cruz puts plenty of passion into her empanadas

Belén de la Cruz credits her success to the Argentine spirit of overcoming adversity that she calls 'la viveza criolla'

By Ligaya Figueras

Belén de la Cruz gives us a tour of her North Fulton restaurant and then joins Kroger's Chef John in the kitchen to share the secrets to her famous empanada recipe.

Pop-up owes success to chef’s roots

Demetrius Brown dedicates latest dinner to his great-grandmother’s Caribbean past.

By Rosalind Bentley

From Adobos to Adobaos

How an unlikely pop-up lends shape to Atlanta's Filipino food movement.

By Ligaya Figueras

© 2023 The Atlanta Journal-Constitution.
All Rights Reserved.
By using this website, you accept the terms of our
Terms of Use, Privacy Policy, CCPA, and understand your options regarding Ad Choices.
Learn about Careers at Cox Enterprises.
Back to Top