John Kessler
Toffee
I’ve always been interested in recipes that involve a chemical transformation but don’t require careful measurements. Toffee is like this: Once you’ve made it once, you can eyeball it and get it to the right stage of hardness only using sight and smell. Once the sugar-butter mixture is hot enough to toast the almonds, it’s perfect. See my recipe on the Food and More blog.
Jenny Turknett
Lead critic
Jenny, our lead critic, writes starred reviews and revisits restaurants to keep them on point.
Jon Watson
Juice bars
It was only a matter of time, I suppose, before the whole juicing fad became a new franchise. Rol Shlomo, the entrepreneur behind the Sandy-Springs-based Yogli Mogli, opened the first Kale Me Crazy in Inman Park this month. Shlomo grew the yogurt chain to 25 locations since 2009 and now believes that the juice bar is poised to be the next big thing in Atlanta.
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