Two of Council’s favorite comfort food recipes, smothered pork chops with rice and buttery stewed cabbage, are about succor, not glamour. They make a warming winter meal for a Sunday supper—or dinner any night of the week.
You’ve probably been brown-bagging sandwiches since kindergarten. But eventually you reach a point when PB&J doesn’t cut it anymore.
The rustic texture and toasty corn flavor of stone-ground grits bear little resemblance to the bland porridge of Jason Starnes’s youth. At South City Kitchen, he uses a 50/50 blend of earthy, yellow grits from Mills Farm in Athens and sweeter-tasting white grits from Riverview Farms in Ranger.
“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”
“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.”
It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret?
The profiteroles at Cafe Alsace have developed quite a reputation since Benedicte Cooper first put them on the menu 18 years ago. “We have regular customers who order them on their anniversaries instead of Champagne,” says Cooper.
Sarah O’Brien uses a standard recipe for making her irresistibly flaky crusts. So how come hers taste so much better than ours? “It’s all about the little things,” she says.
You can’t beat a cast-iron skillet for corn bread and fried chicken, but those aren’t the only reasons to haul it out. I love the crispy edges it creates in this simple, buttery, down-home cobbler, inspired by one in Rebecca Lang’s outstanding volume, Around the Southern Table: Coming Home to Comforting Meals and Treasured Memories (Oxmoor House, 2012). It’s incredibly fuss-free, calling for only one mixing bowl. The hint of cornmeal adds an appealingly rustic layer of flavor and texture. Hers calls for a combination of half blueberries and half peeled and sliced peaches (cut in 1/4-inch-thick slices.) Since fresh, ripe peaches weren’t available at the market, I used a mixture of summer berries instead. When peaches come into season, you can bet I’ll make it her way. Serve this with a big scoop of vanilla ice cream. Leftovers are great warmed up for breakfast.