Here, the 10 best recipes published in The Atlanta-Journal Constitution in 2018, as determined by AJC food and dining editor Ligaya Figueras and contributing writers Wendell Brock, C.W. Cameron and Bob Townsend.
Jolene Black’s Cream Biscuits
The goal of the Kitchen Curious column is to offer home cooks recipes that are easy and accessible, yet still creative. What could be more simple or savvy than a two-ingredient scratch biscuit that takes less than 30 minutes, start to finish? Judging by the volume of reader letters, you agreed: Jolene Black's Cream Biscuits are a keeper. – Ligaya Figueras
Chunky Mexican-Style Guacamole
This recipe from chef Eddie Hernandez for the house guacamole at Atlanta’s Taqueria del Sol uses Hass avocados, a variety prized for its smooth, buttery flesh. Mixed with finely chopped tomato, onion, cilantro, and jalapeño, along with a dash of salt, the recipe also employs two of Hernandez’s favorite tricks. He favors the less acidic brightness of lemon rather than lime juice. And he fries the jalapeño first to mellow its flavor. I’ve taken this guac to all kinds of gatherings, along with tortilla chips for dipping. It’s always a big hit, and everyone asks for the recipe. – Bob Townsend
<<Check out more recipes from Eddie Hernandez here
Justin Manglitz’s Sweet Potato French Fries
Who doesn’t dig sweet-tater fries? The problem, according to Justin Manglitz, is that they can be notoriously tricky to cook at home. His solution: First par-bake hand-cut potatoes in the oven, then fry them in roiling peanut oil. Manglitz knows knows a thing or two about food-and-drink science: In addition to growing food on his farm outside Commerce, he’s head whiskey maker at Atlanta’s ASW Distillery. If you don’t own a cooking thermometer, it’s worth investing in one so you can monitor the oil temperature. – Wendell Brock
<<Check out more great sweet potato recipes here
St. Cecilia Kitchen Cacio e Pepe
This popular “cheese and pepper” pasta from Atlanta chef Craig Richards is a minimalist dream dish that calls for a small number of ingredients but delivers big, rich flavor and a silky mouthfeel. “The great thing about this dish is the simplicity,” says Richards. “It’s the sum of the parts. Toasting the black peppercorns gives you floral flavors. You get the fat from the butter and cheese. It’s just a classic Roman pasta. And it’s so easy to make.” – Bob Townsend
<<Check out more pasta recipes from Craig Richards here
Asian Delight with Jasmine Rice and Sweet Chinese Sausage
I adore this recipe for several reasons: Baking the rice in the oven is a brilliant technique, and Chinese sausage gives it a hint of the exotic. The dish also comes with a great story: Ron Hsu, who is opening Lazy Betty in Candler Park in early 2019, modeled this one-dish meal on his mom's fried rice. When he worked at New York's famed Le Bernardin, he would make his so-called Asian Delight as a staff meal for hungry colleagues. Only he used foie gras instead of a fried egg. No wonder they loved it! – Wendell Brock
<<Check out more recipes using heirloom grains here
Agave Restaurant Hatch Green Chile Stew
This version of New Mexico Hatch green chile stew from Agave chef/owner Jack Sobel has remained a favorite on the menu at the Atlanta restaurant since it opened in 2000. But Sobel shared the recipe the first time ever this year. Of note, it substitutes beef tenderloin for the more common pork shoulder and, to me, it’s a more elegant version of the classic. Serve it with lime wedges and flour tortillas. – Bob Townsend
<<Check out three more great chili recipes here
Credit: Yvonne Zusel
Credit: Yvonne Zusel
Better Half’s Silk Handkerchief Pasta with Roasted Wild Mushrooms, Porcini Cream, Tomato Marmalade and Cojita
The award for sheer decadence on a plate goes to the Silk Handkerchief Pasta with Roasted Wild Mushrooms, Porcini Cream, Tomato Marmalade and Cojita from Zach Meloy of the late, lamented Better Half. Once the components are put ready, it goes together so quickly that I've seen Meloy whip it up as family dinner for his staff or as a late-night reward when the evening's cooking for customers is done. Need an indulgence for a cold winter night? Here's your dish. – C.W. Cameron
Tomato Marmalade
You can substitute corn syrup for the glucose here, although you may want to cut down a little on the sugar since corn syrup is sweeter than glucose. Glucose is available at Cake Art in Tucker.
Pastelón de Plátano (Sweet Plantain Shepherd’s Pie)
Pastelón de Plátano (Sweet Plantain Shepherd's Pie), sometimes called Puerto Rican lasagna, is comfort food no matter what your country of origin. This recipe from Von Diaz, author of "Coconuts & Collards" ($28, University Press of Florida), is easy to make from ingredients you'll find at your grocery store. And different enough to be the centerpiece for your next dinner party. – C.W. Cameron
Sofrito
This recipe makes more than you will need for your Picadillo, but it’s a key component of Puerto Rican cooking. Freeze what you don’t need now in 1/2-cup portions and use for future batches of Picadillo, or to add when cooking beans, rice and vegetables. It’s a great all-purpose seasoning.
Aji dulce chiles are small, thin-skinned peppers that are traditional in Caribbean cooking. Substitute another red bell pepper if you cannot find them available fresh. Culantro is a broad-leafed herb also traditional in Caribbean cooking. I found mine at the Buford Highway Farmers Market. It has a flavor similar to cilantro, but a little stronger and a bit bitter. If you don’t have it, the Sofrito will still be delicious. Just double the amount of cilantro and add a little fresh parsley.
Sazón
The Hispanic section of your grocery store will have boxes of Goya Sazón. You can use that if you like, but this recipe leaves out the MSG and includes a lot less salt. It will store in your pantry indefinitely.
Achiote molido is ground annatto seed, used primarily for coloring. Sweet paprika makes a good substitute.
Recipes adapted from “Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South” by Von Diaz ($28, University Press of Florida).
Sal’s Italian Ristorante’s Roasted Eggplant Soup
When the request for this recipe arrived, I was skeptical. Roasted Eggplant Garlic Soup? Turns out the folks at Sal's Italian Ristorante with their locations around Florida are on to something. Make it at the end of summer when local farmers are at the markets with tables covered with eggplant, peppers and squash. – C. W. Cameron
Saltine Toffee
Made from pantry staples you may have on hand, this easy-to-assemble snack is my sin and my salvation. Maybe that's why it ended up in Perre Coleman Magness' "The Southern Sympathy Cookbook: Funeral Food with a Twist" (Countryman Press, $22.95). Little more than saltines, chocolate, butter and brown sugar, the toffee imparts sweetness, crunch and a touch of salt. That's heaven to me. – Wendell Brock
RELATED:
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
