Food and Drink

Chef Michele Tompkins of Roots & Culture Craft Kitchen creates a veggie-forward menu that updates Labor Day classics with a look to fall and cooler-season produce.

The corn is sweet, the beans are tender and quick dishes that require minimal cooking are necessary when the temperature outside is scorching hot.

Lamb kofta has been on the Elektra menu since the restaurant opened in July 2024.

Long before refrigeration and canning, people relied on the sun and wind to preserve the harvest. It's still a smart way to save summer produce for later.

Scarpaccia is a thin, rustic Italian zucchini flatbread popular in Tuscany. Served with a salad, it’s a great make-ahead lunch or dinner.

Atlanta's Agave Restaurant offers Tomato and Serrano Grits Cakes — sometimes called "three pepper and roasted tomato" cakes — as an appetizer or side item.

"Taste the State Georgia" by Kevin Mitchell and David Shields tells the stories of 65 foods and dishes emblematic of the Peach State.

Sun Dial Restaurant’s kids macaroni and cheese is a big hit with the parents too, says Rory Bancroft, executive chef for the Westin Peachtree Plaza.

Creole seasoning is a shortcut for this easy New Orleans-style barbecue shrimp recipe.

The Consulate’s Kau Kau Coconut Shrimp recipe pairs coconut shrimp with a mashed sweet potato dish from Papua New Guinea called kau kau.