Spice IT UP!
New Ideas to Pack a Flavor Punch

Check out what local chefs are doing to up the ante when it comes to spicing things up with fire, flavors or both. From Chef Scott Serpas's pickled padróns to Chef Bob McDonough's blistered shishito peppers, this issue features recipes that raises the intensity of flavors.

Wines can be pretty tricky to pair with complex, spicy cuisine but Phillip Cooper, owner and sommelier of Vin 25, recommends several wines to pair with spicy food.

Flavors Magazine — Atlanta's premier food, wine and lifestyle publication — targets Atlanta's savvy dining-out public, educated home cooks, and professionals in the food service industry, as well as, visitors to the city.

Flavors Magazine keeps its readers on the cutting edge with coverage on the latest food, wine and beverage trends, original recipes, restaurant and chef news, travel, kitchen and home, entertaining and upscale lifestyle stories written by an extraordinary and highly-spirited editorial team. The pages of  Flavors are illustrated by mouthwatering photography and award-winning graphic design.

Harlequin Holiday
Black and White Brings a Fresh and Fanciful Vibe to a Tradition-Steeped Season by Kate Abney