Golden Onion Cooking Competition Coming Up in April
Chefs across Georgia will reveal layers of their own talent as well as the versatility of the famous Vidalia onion at the second-annual Golden Onion cooking competition next month.
End of Summer's Perfect Pairing
Celebrate a classic Southern combination at Jekyll Island's Shrimp & Grits Festival this weekend. by Rebecca Lynn Aulph
Taking the High Road For Ice Cream
by Emily D. Wood Atlanta ice cream maker High Road Craft scoops out some exciting flavors this summer.
In Search of the Great Pumpkin … Pie
Satisfy your sweet tooth for pumpkin this season in Roswell, Georgia. by Sandy Caldwell Roswell is a lovely town in North Georgia, outside of Atlanta, with a booming historic district full of charming shops and delicious restaurants, cafes and bakeries for food lovers. As the holidays approach, the town’s chefs and bakers are experimenting with pumpkin, possibly the most purchased ingredient by bakers from October through December. Everything from traditional pie to cookies, cupcakes and even brulée are making an appearance on Roswell menus, and Alpharetta food writer and baker Sandy Caldwell couldn't help but set out to do some tasting. A modest little shop tucked off Canton Street, The Pie Hole sells and makes nothing but homemade pies. I walked in and briefly met the owner, Alayne Graham, who was busy making some mouthwatering apple pies piled high with 3 pounds of sliced apples. The Pie Hole has a cozy, rustic feel with a few tables to sit and enjoy your pie and wonderful smells coming out of the kitchen, while you watch Alayne and her staff busy at work. I was given a slice of pumpkin pie with the addition of whipped cream. After taking my first bite, I could
Cooking With Gena Knox
Georgia cook Gena Knox gets back to her roots in redefining Southern cuisine. by Erin Z. Bass With a new cookbook out, plus an existing line of grilling products, Georgia gal Gena Knox may be the new face of Southern cuisine. Growing up on a farm in the middle part of the state, outside of Macon, Gena spent her days helping her mother and grandmother in the kitchen, selling lemonade and boiled peanuts in town and checking the fields with her dad. Some of her earliest memories are of food, whether it be her grandmother's caramel cake or fried catfish and butterbeans for dinner. "Growing up we lived on traditional Southern foods," she says. "Every Sunday, fried chicken, chicken fried steak. My mom made everything." In starting her own career, first with a fresh salsa company in Colorado, followed by a catering business and now the company Fire and Flavor, Gena wants the world to know that healthy cooking doesn't mean a compromise in taste. This is an especially hard sell to Southerners, used to cooking with that stick of butter, frying oil or pack of bacon. But Gena's goal with her latest cookbook, "Southern My Way," is to show people around