Recipes:

Click on the images below for complete recipes from the pages of Flavors Magazine.

Halibut with Carrot-Ginger Sauce and Hazelnut-Carrot Salad

Maple Roasted Rainbow Carrots with Cranberries 

Southern Shack Burger

Chef Drew’s Easy Tiger Beer Cheese

Port Light

Pomegranate Braised Lamb Shanks

Nigerian Black-Eyed Pea Fritters (Akara)

Rum Raisin Ice Cream

Roasted Poblano Chilies Stuffed with Quinoa, Corn and Pecans

Fried Egg Bánh Mì

Core Sound Clam and Sweet Potato Chowder

Cape Fear Sour Cream Coffee Cake

Peach Salsa

Zahtar-Pickled Georgia Shrimp with Local Carrot Cumin Hummus
​on Sumac Brioche

Gin and Tini

Creamy Spring Onion Soup

Ginger Lime Cauliflower Rice Bowl with Salmon, Zucchini Pineapple Salad
​and Lemon Tahini Dressing

Oven-Fried Okra

Wagyu Beef Ribs with Worcestershire Chimichurri 

Hand-Rolled Potato Gnocchi 

Roasted Mushroom-Stuffed Pasta with Foie Gras Jus and Parmesan Fondue

Spiced Red Wine-Braised Rabbit

Spaghetti Al Peperoncino Eva

Hard Cider Donuts

House Cracker Jacks

Lamb Tartare on Parmesan Crisp

Seared Scallops with Fresh Yellow Corn Grits and Lemon Chervil Salad

Crackerjack Sundae

Pimento Cheese

Nashville Hot Chicken Tacos

Patak Italian Sausage Sandwiches

The Serenade

​Onion Broth with Onion Dumplings and Braised Chicken Wings

Frito Pie

Smoked Stradette

Mami’s Bizcocho de Ron (Mami’s Rum Cake)

Pineapple Hot Dish

Prosciutto, Arugula
and Goat Cheese Rollups


The Ruby 15​


Lemon Ricotta Ravioli​


​Pork Rambler Biscuit


​Toasted Almond Ice Cream

Lettuce Gyros Filled with Spicy Georgia Shrimp

Rotisserie Chicken
​Lettuce Wraps

​​Mushroom and Shaved Fennel Salad with
Greens and Balsamic
​Vinegar

​No-Bake Neapolitan Cheesecake Cups

​Brittle
​

​Sweet Potato Biscuits
​

Cajun Boiled Peanut Hummus

Pea Ravioli

Aloo Gobi 

Southern Green
​Curry

Seared Marinated
​Lamb Loin

Papi’s Ajiaco

Roasted Duck Ravioli