Food and Drink

This month, try some “sassy” mustard made with sweet onions, crackers that have the buttery texture of biscuits and soft, chewy cookies from a nonprofit bakery in Atlanta.

Multipurpose ingredients like rotisserie chicken and bagged salad get gourmet treatment with a rich avocado-based dressing that adds unexpected sophistication.

This recipe from Old Vinings Inn is a simple pasta dish that highlights seasonal vegetables.

This throwback recipe from artichoke aficionado and longtime food writer Jean Thwaite features steamed artichokes stuffed with hummus.

To avoid expensive eggs, recipes for chocolate cake, pancakes and muffins use Depression-era tricks and vegan ingredients.

Make the fig pinwheel cookies from Southern Belle's "Royal Tea Service," the creation of the Atlanta restaurant's pastry chef Kristia Paz-Kilbourne.

Quick and easy to assemble, this oil-based Italian apple cake is great for any time of day, and it is lighter in calories and monounsaturated fats than a butter-based cake.

Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

The intense flavor of broccoli rabe adds complexity to a simple pasta dish that even kids will love.

Learn how to make the gluten-free version of falafel served at Ela, a casual Mediterranean restaurant in Atlanta's Virginia-Highland neighborhood.