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Posted by on Nov 22, 2015 in fall, local love | 1 comment

How to Roast Root Vegetables + Fresh Harvest

How to Roast Root Vegetables + Fresh Harvest

Roasting root vegetables and winter squashes doesn’t have to be complicated, but I’ve encountered a lot of questions about it from friends and in my cooking classes. There are two very common mistakes that lead to mushy results with little to no browning: oven temperatures too low and crowded pans. Fortunately there are easy solutions: roast hotter and don’t crowd your pan!

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Posted by on Apr 30, 2015 in any season, local love | 0 comments

Pickled Peach + Buttermilk Biscuits

Pickled Peach + Buttermilk Biscuits

Martha McMillin of Preserving Place very generously donated some of her products for the Skylight Farm dinner I cohosted last fall to benefit Wholesome Wave Georgia. We used several Preserving Place jams to accompany a cheese platter, but I wanted to really highlight her incredible pickled peaches. This dinner was to be a celebration of Southern food, of home cooks, and of a bountiful harvest. Every Southern home cook should know how to make biscuits, so the idea of pickled peach + buttermilk biscuits was born. I used local Banner Butter buttermilk and the queen of Southern flour, White Lily.

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Posted by on Mar 11, 2015 in local love, places | 1 comment

Chef’s Counter at no. 246 (Decatur, GA)

Chef’s Counter at no. 246 (Decatur, GA)

I’m often asked about my favorite restaurants in Atlanta. My answer is never very straightforward because there is a whole list of places that I love, depending on type of food I’m in the mood for. However, one place–or rather dining experience–that I almost always bring up in these conversations is the chef’s counter at no. 246 (“number two four six”) in Decatur. My husband and I don’t usually frequent the same places, but this has become a bit of an exception.

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Posted by on Feb 11, 2015 in local love | 0 comments

Local Love: Banner Butter

Local Love: Banner Butter

Drew and Elizabeth McBath are the powerhouse couple behind Banner Butter, along with a whole team of other super awesome folks. Both self-professed lovers of food, they knew they wanted to one day own a food business together. Seeing a void in the butter market, they took a chance and started Banner Butter, a company which “strives to create butters that taste great by doing it the right way.” In North America, mass-produced, non-cultured or “sweet cream” butter makes up the vast majority of the market. Cultured or “European style” butter, which is richer, smoother, and more time-consuming to make, is a novelty that can be difficult to find. While Banner Butter isn’t trying to take over the American butter market, they are certainly making waves in the South.

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