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Food & Recipes

Nirmala Arneja stirs up vermicelli kheer at her daughter and son-in-law’s home in Decatur. Antonina Hernandez de Paz watches while her sister-in-law, Silvia Hernandez, makes a salsa of chile de arbol, garlic and tomatillos in the molcajete that belonged to Antonina’s late mother, Rosa Hernandez Lopez. The salsa is used as garnish for Picaditas de Queso Fresco. (Wendell Brock for The Atlanta Journal-Constitution)
Pandemic brings home meaning of family and food
Agave’s Tequila Anejo Shrimp with Roasted Tomato and Serrano Grits Courtesy of Agave
RECIPE: Make Agave’s Tequila Anejo Shrimp with Roasted Tomato and Serrano Grits
30-Minute Lemon Pepper Wet Chicken Wings. (Chris Hunt for The Atlanta Journal-Constitution)
RECIPE: Broiler is secret weapon for 30-minute lemon pepper wings
"Everyone's Table: Global Recipes for Modern Health" by Gregory Gourdet with JJ Goode (Harper Wave, $37.50)
Cookbook review: Discover a world of feel-good flavor
Dining News
The new tiki bar at Best End Brewing. / Courtesy of Best End Brewing
Atlanta Patio Pick: Best End Brewing is where the Beltline meets Bosnia 4h ago
The trio who started Monday Night Brewing — (from left) CEO Jeff Heck, founder Jonathan Baker and CPO Joel Iverson — are ready to mark its 10th anniversary. (Courtesy of Ali Lamoureux / Monday Night Brewing)
Beer Town: Tie One On celebrates 10 years of Monday Night Brewing
Shyla Enoul's Lobster Banh Mi serves a variety of classic Vietnamese sandwiches. Wendell Brock for The Atlanta Journal-Constitution
Lobster Banh Mi serves classic sandwiches at a remarkable price
Buenos Dias Cafe's red chicken mole quesadilla is packed with veggies. Henri Hollis/henri.hollis@ajc.com
This filling Atlanta meal won’t weigh you down
A handful of City Winery patrons enjoy a drink at the bar. (Ligaya Figueras / ligaya.figueras@ajc.com)
City Winery requiring proof of vaccination or negative test for patrons
Dessert bar from Delle, which will do a dessert and beer pairing with Second Self Beer Co. in August. (Courtesy of Delle)
9 metro Atlanta food and drink events and activities in August 2021
Rodney Scott's Whole Hog BBQ is now open in the Pittsburgh neighborhood near West End in Atlanta, with offerings that include (top row, from left) Collard Greens, Sweet Tea, Ella's Banana Puddin'; (middle row, from left) Pit Cooked 1/2 Bird (chicken) with pork skins and coleslaw, Rod's Original Whole Hog Pork Sandwich "The King of the Menu" with mac and cheese; (bottom row, from left) Pit Cooked Pork Spare Ribs, Pit Cooked Pulled Pork sandwich with tomato cucumber side (seasonal) and baked beans. (Chris Hunt for The Atlanta Journal-Constitution)
First Look: Acclaimed pitmaster opens Rodney Scott’s Whole Hog BBQ
More Recipes and Food
Nirmala Arneja stirs up vermicelli kheer at her daughter and son-in-law’s home in Decatur. Antonina Hernandez de Paz watches while her sister-in-law, Silvia Hernandez, makes a salsa of chile de arbol, garlic and tomatillos in the molcajete that belonged to Antonina’s late mother, Rosa Hernandez Lopez. The salsa is used as garnish for Picaditas de Queso Fresco. (Wendell Brock for The Atlanta Journal-Constitution)
Pandemic brings home meaning of family and food
RECIPE: Make Agave’s Tequila Anejo Shrimp with Roasted Tomato and Serrano Grits
RECIPE: Broiler is secret weapon for 30-minute lemon pepper wings
Cookbook review: Discover a world of feel-good flavor
From Osono Bread, a loaf of country sour bread and two filled doughnuts, including the horchata (on the plate) and the cardamom (by the loaf). Wendell Brock for The Atlanta Journal-Constitution
Regional grain is having a moment
RECIPE: Turkish cookware makes for flavor-filled baba ghanoush
Made in Georgia: Grandmother’s preserves inspired sauce company
RECIPE: Make Tupelo Honey’s Mac-N-Cheese Waffles with Asheville Hot Fried Chicken
Sauvignon blancs come in a wide spectrum of styles and tasting notes. Krista Slater for The Atlanta Journal-Constitution
Let go of grape stereotypes when it comes to wine
RECIPE: Oil-poached zucchini stars in warm pasta salad
Cookbook review: Complex flavors with Middle Eastern roots
Crack open one of these canned cocktails
Tired of the same-old grill recipes? This miso-marinated salmon tastes salty, sweet and summery. (Kellie Hynes for The Atlanta Journal-Constitution)
RECIPE: Fishing for a new dish to grill?
Three things to serve with your summer cheese board
New cookbooks for kids offer whimsical recipes for late summer fun
RECIPE: Make Aroma Indian Bistro’s Chicken Korma
Columnists
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Community Cooks
Roasted Veggie salad with caramelized onions, toasted almonds, shaved parmesan, and lemon vinaigrette. / Courtesy of William Sartain
RECIPE: Roasted vegetable salad is colorful, crunchy, salty and sweet
The Ingalls family’s Summery Orange-Lime Meringue Pie is a take on the classic lemon meringue pie, made with the ingredients they had on hand. Courtesy of Teresa Ingalls
Community Cooks: Lilburn family has fun cooking together on YouTube
One of Georgia Van’s favorite recipes is this corn dip, seen hot out of the oven.
Community Cooks: This easy corn dip recipe can be used as part of two meals
One of student Ahanu Banerjee’s favorite recipes: Linguine all’aglio, olio e peperoncino. CONTRIBUTED BY AHANU BANERJEE
Community Cooks: At Emory, East meets West with pandemic cookbook
Devika Patridge is the daughter and granddaughter of Atlanta chefs.
Community Cooks: Local chef shares recipe for veggie kabobs full of grilled flavor
Paella cooked in a tin pie pan has become a quick and easy summer favorite for Lynn Ford and her family. CONTRIBUTED BY LYNN FORD
Community Cooks: Make Paella Foil Supper on the grill
Southerners long have used Coca-Cola to make a sauce for braising brisket. CONTRIBUTED BY RENEE BROCK, FOOD STYLING BY WENDELL BROCK
Community Cooks: This brisket recipe uses Atlanta’s hometown soft drink
Immune Boost Gummies are made with elderberries, ginger root, turmeric and peppercorns. CONTRIBUTED BY DR. DEE
Make these gummies to help boost kids’ immune systems
Adventures in Food
There’s more than one way to boil an egg. Calvin B. Alagot / Los Angeles Times / TNS
There’s more than one way to boil an egg (or care for a parent) during a pandemic
Elizabeth Moore of Green Olive Media
Pandemic forces Atlanta hospitality PR agencies to adapt
A new and much larger Bolton Dining Commons opened at the University of Georgia in 2014. Courtesy of UGA Dining Services
UGA’s dining halls serve up future fond memories
In May, a group of Brookhaven residents purchased 100 meals and donated them to U.S. Postal Service workers in Brookhaven. Courtesy of Matt Gunter
Produce for postal workers, and other good deeds
Louis Frank Jones, 89, worked his last shift at the Varsity in late March, a few days before the restaurant shut down all operations at the Midtown location to mitigate the spread of the pandemic. CONTRIBUTED BY BECKY STEIN PHOTOGRAPHY
Retired Varsity carhop shares 63 years of ‘What’ll Ya Have’ memories
Andy Hill scoops up a serving of boiled peanuts at Sunrise Grocery and Gas in Blairsville, just north of Vogel State Park. AJC FILE
The road to boiled peanut bliss
Marie Rodriguez helps a customer from behind acrylic panels during the lunch rush at Matthews Cafeteria on Main Street in Tucker on July 17, 2020. The dining institution, established in 1955, ask customers to wear masks, added the acrylic dividers, made separate entrance and exit doors and have drive-up service.
Please don’t help yourself: Buffets take a beating during coronavirus
Former Atlanta Journal-Constitution food writer and dining critic John Kessler recently traveled to Nashville to check on his daughter Mary during the pandemic. CONTRIBUTED BY JOHN KESSLER
A daughter’s pandemic request: Teach me to be a better cook
Certain kitchen activities, particularly repetitive ones like kneading bread, are ideal for bringing you into the moment. Focusing on the present can help to reduce stress and anxiety.
Stay calm and cook on
Made in Georgia
Savannah Sauce Co. began producing bacon salsa, owner Mike Roberson said, because “everyone loves bacon.” Courtesy of Moye Colquitt
Made in Georgia: Grandmother’s preserves inspired sauce company
Georgia Jams fruit spreads come in full-size jars, but also in mini jars perfect for picnics and charcuterie boards. Courtesy of Hype
A gift bag of muscadines led to Fayetteville native’s fruit-spread business
Tip Top Proper Cocktails recently added three shaken cocktails to its product line: a daquiri, margarita and a bee’s knees. Mia Yakel for The Atlanta Journal-Constitution
Made in Georgia: Local company’s line of canned cocktails now flying high
Juliana Shields started the Vinegar Co-op as a way to repurpose leftover wine. Courtesy of M. Davis
Made in Georgia: Repurposing leftover wine turns into a business
One of Thistle & Sprig’s most popular blends is Four Sisters, a combination of chamomile, lavender, peppermint and lemongrass. The company also sells accessories, such as this tea infuser. Courtesy of Thistle & Sprig
Made in Georgia products: Tea-drinking habit led to a new business
Pouch Pies is a family business. Seen here (from left) are Chantelle Malcher, Sarah Enslin, Charmaine Enslin, Sean Enslin, Claire Enslin, Jane Malcher, Catherine Enslin and Dave Malcher. Courtesy of Tanya Jacobs Photography
Made in Georgia: Family business offers a savory taste of South Africa, Britain
Seven Sisters Scones are available in at least a dozen flavors every day and three additional gluten-free varieties. Courtesy of Barrett Restaurant Consulting
Made in Georgia: Her husband’s breakfast boredom led to a scones business
Alta Cucina Italia’s Georgia Peach Balsamic Vinegar was inspired by fresh produce from local farmers. It was a 2020 winner in the University of Georgia Flavor of Georgia competition. Courtesy of Alta Cucina Italia
Made in Georgia: Alta Cucina brings the flavors of Italy to Johns Creek
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