Credit: Virginia Willis
Sweeten the Jewish New Year with carrots, apples and honey
Many dishes served during Rosh Hashanah feature apples and honey, including tzimmes, a Yiddish term for “a mishmash.” This quick version keeps the carrots and apples crisp.
Credit: Virginia Willis
Recipes worth their salt
Salt enhance sweetness, suppresses bitter flavors and rounds out overall flavors. Celebrate the wonders of cooking salt with our trio of recipes.
Credit: Aaliyah Man
Smart shortcuts for weeknight chicken satay
This satay-style chicken has similar flavors as Thai-style chicken satay skewers but is much easier to make.
Credit: Courtesy of Murphy's/Ashton Ray
Murphy’s Vidalia onion and potato soup is simple showcase of famed Georgia crop
The restaurant prepares this recipe every year when Shuman Farms Vidalia onions are in season. These really make this simple soup taste great.
Credit: Courtesy of Rumi's Kitchen
Rumi’s Kitchen shares Persian recipes layered with flavors
Over the past 16 years, the AJC’s From the Menu of column has received more requests for recipes from Rumi’s Kitchen than from any other single restaurant.
Credit: Virginia Willis
Restaurant-inspired street corn recipe bursts with Vietnamese flavors
This Viet street corn recipe was inspired by a popular dish served at Pretty Boy in Athens. It uses unsweetened coconut milk, along with typical Mexican street corn flavors.
Credit: Handout
Falling Rabbit’s surprising ingredient makes ‘perfect’ dessert
The chocolate miso budino recipe from Falling Rabbit in Duluth, Georgia is a rich pudding that incorporates the salty, umami flavors of miso paste.
Credit: Meridith Ford
Italian soft cheeses bring easy elegance to Southern tables
If you love cheese like I do, you’ll love exploring these versatile Italian options, like classic tiramisu, lemon ricotta cake and fig and gorgonzola tart.
Credit: Aaliyah Man
Beans 101: Make creative, nutritious meals for less
Few ingredients are more economical than dried beans. These recipes show beans are a versatile ingredient, too.
Credit: Aaliyah Man
Auburn Angel’s seafood croquettes put a sophisticated spin on a Southern classic
Robert Butts, executive chef and co-owner of Auburn Angel, provided the recipe for these croquettes, which are based on the salmon croquettes he ate as a child.