Recipes

Recipes:

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

Braised Hen with Beer and Wine

Recipe by David Larkworthy, Executive Chef and Co-Owner -
5 Seasons Brewing Company
Photography by Kyle Ripley, Haigwood Studio

Pork Chops Simmered in Pecan Milk with Mushrooms and Roasted Sweet Potatoes

Recipe by Garnish and Gather
Photography by Haigwood Studios

Sea Scallops with Green Apple, Sweet Potato Purée and Swiss Chard

Recipe by Richard S. Bradford -
Executive Chef/Partner, RSB Foods
Photography by Kyle Ripley, Haigwood Studios

Cinnamon-Honey Roast Leg of Lamb

Reprinted with permission from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee (Artisan, 2013)
Photography by Grant Cornett

Soft-Poached Egg and Root Vegetable Hash

Recipe courtesy of HarperOne

Camp Jambalaya

Recipe by Shelley Skiles Sawyer and Jack Greene, niece, uncle and mutual fans of game cookery

Pimiento Cheese Creamed Spinach with Pecans

Recipe by Dave Snyder
Chef/Owner - Halyards Restaurant and Tramici Restaurant, St. Simons Island

Buttermilk Fried Plantation Quail with Bacon Gravy

Recipe by Christopher Blobaum, Corporate Executive Chef - Legacy Restaurant Partners
Photography by Kyle Ripley, Haigwood Studios

Champagne Blueberry Toast

Recipe by Robert Rambo
Executive Chef, Vin25
Photography by Haigwood Studios

Caviar Pie

Recipe provided by
Watershed on Peachtree
Photography by Haigwood Studios

Guinness Braised Short Ribs

Recipe by Ria Pell, Executive Chef/Owner, Sauced

Skinny Slaw

Recipe by Shelley Skiles Sawyer

South City Kitchen Fried Green Tomatoes

South City Kitchen's Fried Green Tomatoes

Gotcha Goat Meat -
Six Spot's Stew

Recipe by David Martin of Gotcha Goat

Tom Sawyer

Recipe by Arianne Fielder,
Beverage Manager, Seven Lamps

Deviled Eggs with Gulf Blue Crab and Celery Seed

Recipe by David Gross, Chef de Cuisine, Cook Hall

Crispy Coconut Bites with Chocolate Sauce

Recipe by Whitney Miller, winner, Fox’s MasterChef Season One

Buttermilk Pie

Recipe by Suzanne Vizethann,
Executive Chef/Owner,
Buttermilk Kitchen

Chèvre Cheesecake with Black Mission Oven Roasted Port Figs

Recipe by Kathleen Miliotis, Executive Pastry Chef, Davio’s Northern Italian Steakhouse

The Capital Grille Baked Stuffed Lobster

Recipe by The Capital Grille

Grilled Pound Cake
WITH TROPICAL
FRUIT AMBROSIA

Recipe by Al-Khaliq Edwards,
Executive Chef, Nancy G’s

Mediterranean Seared Cobia

Recipe by Russell Sleight, Executive Chef, Westin Peachtree Plaza

Brûléed Grapefruit with Greek Yogurt

From Fire in My Belly: Real Cooking (Andrews McMeel, 2012). Reprinted with permission from Andrews McMeel.

Southern Hot Pot

Recipe by Whitney Miller,
author, Modern Hospitality (Rodale, 2011)

Sage-Battered Mushrooms with Cheddar Fonduta

Recipe reprinted with permission from Fire in My Belly: Real Cooking by Kevin Gillespie (Andrews McMeel, 2012)

Sweet Potato Guacamole

Classic Yellow Mustard Sauce

Recipe by Chef Robert Owens
and Chef Gregory Vivier

Blueberry Cobbler Ice Cream

Recipe by Maggie Rentz Smith,
Executive Chef/Co-Owner, Westside Creamery

Chocolate Cake

Recipe by Todd Ginsberg, Executive Chef/Co-Owner, Bocado

Corn Pudding

Recipes by Kathy Dawson, Kitchen Manager, Len Foote Hike Inn

Apple Pie Bars

Reprinted with permission from Two Chicks from the Sticks: Back Home Baking by Jill Schwalbe Means and Jamie Greenland Gorey (2011, Living the Country Life)

Tricolor Pappardelle with Lobster and Zucchini Sauce

Recipe by Andrea Montobbio, Executive Chef, Firenze Ristorante

Orange Cake with Fresh Orange Buttercream and Milk Chocolate Caramel

Recipe by Hannah McBride,
Student, The Art Institute of
Atlanta

The Hungry Peach Chop Salad

Recipe by Suzanne Vizethann
and Conor Hubbard, Chefs/Owners,
The Hungry Peach

Loaded Garlic Mashed Potatoes

Recipe and tips reprinted with permission from Big Ranch, Big City Cookbook by Louis Lambert (Ten Speed Press, 2011)

No-Knead Pizza
Dough

Recipe reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan (2011 Ten Speed Press)

Meringue Pavlova

Recipe by Sandra Bank,
Executive Chef/Owner,
Added Touch Catering

Gino’s Sicilian Pizza:
New York-Style and
Brooklyn-Style

Recipe by Anthony Dipietra, Executive Chef, Gino’s Brooklyn Pizza

Old World Sunday Ragù

Recipe by Marie Di Palma, Mother of Giovanni Di Palma, Owner, Antico Pizza Napoletano

Almond Pound
Cake & Chocolate
Chip Cookies

Recipes by Heather Lester,
student, Le Cordon Bleu College
of Culinary Arts Atlanta

Quattro Stagione
Pizza

Recipe from Double Zero Napoletana

Morton’s The Steakhouse Spa-Tinis

Recipes by Morton’s The Steakhouse Vice President of Wine & Spirits Taylor Field, III, Certified Sommelier Sara Fasolino and Master Mixologist Francesco LaFranconi