Cooking: Omnivore, Creative Loafing Atlanta

Get in Ma Mouth: Beet Edition

Brad Kaplan — Mon, 25 Feb 2013 10:25:00 -0500

I don't think I ever actually cooked a beet until I was about 30 years old. My childhood was one of those that included the repulsion that only canned beets can produce.…

How come you don't have a sous vide circulating bath system?

Cliff Bostock — Fri, 18 Jan 2013 09:30:39 -0500

I ran into a friend who is an interior designer last week and the conversation turned to kitchens. He said that he was working with a client who wants a super-modern one with every new gadget built-in and so sleek "you'd hardly know it was a kitchen."

My friend said he prefers designs with free-standing appliances - "kitchens that look like kitchens."

I don't really have a preference.…

Cookbook of the Year: Jerusalem

Brad Kaplan — Mon, 31 Dec 2012 13:04:10 -0500

The world may not need more good recipes, but good stories are always in demand. And a good cookbook not only tells a story, but also helps its readers create their own stories through meals with family and friends.…

$20 Dinner with Angus Brown

Stephanie Dazey — Wed, 19 Dec 2012 11:22:43 -0500

"That's where we did it," chef Angus Brown says. He's standing over a tree stump in the backyard of his friend and local farmer Hudson Rouse.…

Get in Ma Mouth: Caul Fat (what!?) Edition

Brad Kaplan — Tue, 18 Dec 2012 09:30:00 -0500

Caul fat. Sounds delicious, no?

Better yet, looks delicious, no???…

Considering collard greens

CL staff — Fri, 19 Oct 2012 10:42:00 -0400

Collard greens, the leafy greens of the Brassica Oleracea species to which cabbage and broccoli also belong, are the ultimate Southern vegetable. Think spinach's unkempt, rather large, rough-and-tumble cousin who's spent a lot of time kicking around in the dirt.…

Learn to cook from former 'Top Cheftestants' online

Stephanie Dazey — Wed, 29 Aug 2012 13:32:00 -0400

Atlanta-based online learning website Learn It Live has wrangled a few former Top Cheftestants, and they want to teach you how to cook. Each chef will host a live cooking class where students are able to interact, ask questions, and give comments via the session's live chat.…

What is the Atlanta Chicken Experiment?

Stephanie Dazey — Fri, 24 Aug 2012 16:11:00 -0400

Once upon a time there were two guys who liked to cook. They were pretty good at it and really competitive, which makes sense because both guys were serial cook-off competitors.…

Cooking the Whole Foods way

Brad Kaplan — Mon, 09 Jul 2012 10:32:00 -0400

Lately I've been letting my trips to Whole Foods determine my meals. No, I'm not pigging out at the new dessert bar (though it is tempting).…

Bon Rappetite publishes cookbook

Cliff Bostock — Tue, 29 May 2012 15:34:30 -0400

WABE 90.1 broadcast a piece this morning about the notorious Bon Rappetite. In case you haven't heard:

"Bon Rappetite is the world’s first hip hop restaurant. Featuring a delicious menu that caters to the ballers,” is how BonRappetite.com explains the Atlanta dining concept.…
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Cooking: Family meals the Ferran Adria way

Brad Kaplan — Tue, 20 Mar 2012 10:05:41 -0400

I've slowly been working through the cookbooks I acquired around the holidays - Hugh Acheson's lovely A New Turn in the South, the remarkable The Art of Living According to Joe Beef, and Ferran Adria's The Family Meal. Joe Beef may be my favorite for its unabashed quirkiness and passion, but The Family Meal is the most unique.…

Saturday Night Live ribs Paula Deen

Cliff Bostock — Tue, 13 Mar 2012 09:39:00 -0400

As you know, Paula Deen's latest drama is a lawsuit in which her brother is charged with sexual harassment at a Savannah restaurant they co-own, Uncle Bubba's Seafood and Oyster House. She and the bro are also accused of using the "n-word."…

If you love him, insist he make his own sausage...or something

Cliff Bostock — Tue, 07 Feb 2012 11:01:00 -0500

The countdown to Valentine's Day has begun. There's all kinds of amazing chocolate around town, but you have the opportunity to give your man a gift that will keep on giving all year long, possibly reduce your workload at home, and save lots of money.…

Beignet Hacker

Brad Kaplan — Mon, 06 Feb 2012 11:48:00 -0500

If you've ever been drunk in New Orleans at 4am, there's a good chance you've hit up Café du Monde for beignets ... hot enough to melt your mouth, or at least peel off a few layers of mouth-roof-skin and prevent you from fully enjoying the next day's muffuletta ... loaded down with masses of powdered sugar sure to make you choke and blow a haze of white powder over all your equally drunk friends ... washed down with an admittedly kinda crappy chicory café au lait. Well, you can recreate that delirious New Orleans experience at home fairly easily.…

Ensaladilla Rusa: Russia by way of Spain

Brad Kaplan — Mon, 30 Jan 2012 13:28:26 -0500

Potato salad: the Russians invented it, and the Spanish perfected it. Well, at least José Andrés has perfected it.…

When the babysitter cancels

Brad Kaplan — Sun, 15 Jan 2012 10:42:42 -0500

I was meant to be at No. 246 last night. We had guests in town, eager to check out something interesting in Decatur.…

Cooking: Hugh Acheson's A New Turn in the South

Brad Kaplan — Tue, 03 Jan 2012 09:40:08 -0500

Hugh Acheson's cookbook, A New Turn in the South, seems well positioned for those looking to cook more in the new year, full of (relatively) simple Southern-inspired flavors and ingredients. I was happy to receive the book as a holiday gift, and chose a few recipes to attack over the New Year's weekend.…

Paula clucks all the way to the bank

Cliff Bostock — Fri, 23 Dec 2011 00:06:50 -0500

I'm use to encountering occasional horrors on plates in restaurants. But, now that I'm cooking most of my meals at home, a visit to the grocery store is sometimes like stumbling through a nightmare.…

Top Chef, robot-style

Cliff Bostock — Thu, 15 Dec 2011 13:08:34 -0500

At last! Someone to cook at home or McDonald's without complaining!

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Is cooking at home always a value?

Cliff Bostock — Sat, 10 Dec 2011 16:58:07 -0500

I went to dinner with five friends Friday night and the conversation turned to Christmas food. Minus one other, I was the only person at the table who hadn't made fudge that week.…

When cookbooks and farmers markets collide

Brad Kaplan — Mon, 05 Dec 2011 10:20:00 -0500

Just last week I received an early holiday gift of a few cookbooks, including an astoundingly awesome one with the lengthy but apropos title, The Art of Living According to Joe Beef: A Cookbook of Sorts. This is the kind of book that hits you over the head with the idea that food and place, food and culture, are inherently intertwined.…

Good gravy

Brad Kaplan — Tue, 29 Nov 2011 10:07:31 -0500

Our family Thanksgiving meal was fabulous, but it wasn't the turkey or the cranberries or the dressing that really distinguished it from other meals - it was the gravy. Gravy is the glue (forgive the unappetizing term) that brings the Thanksgiving meal together.…

Good head

Brad Kaplan — Tue, 04 Oct 2011 10:40:00 -0400

It all started with a phone call. I closed my office door and dialed the number.…

Simple summer grilling: okra

Brad Kaplan — Tue, 09 Aug 2011 14:28:04 -0400

Okra is one of those love it or hate it vegetables, with the "hate it" crowd often objecting to the slime factor. I happen to be in the "love it" camp - I love pickled okra, I love the "vacuum-fried" okra at Fresh Market, I love heavily spiced Indian okra dishes, and I love good old Southern fried okra.…

Suzanne Vizethan wins 'Chopped'

Cliff Bostock — Tue, 02 Aug 2011 15:12:17 -0400

In case you didn't hear, Atlanta chef Suzanne Vizethann won the latest go-round of "Chopped" on the Food Network.

WXIA has the scoop:

The judges said Vizethann's flavors were the most successful.…
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