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Peppy Peppers of Padrón

We cook with a lot of peppers which is no secret to our regular readers. There are more than thirty different known species of chili pepper ...
First Fresh Toads In The Hole

The name “Toad in the Hole” always conjures images of Arnold Lobel’s besties, Frog and Toad , and their adorable adventures. Two of my favor...
Making Your Own Yogurt at Home

In the late 1970s, my Mom received a Salton yogurt maker as a Christmas gift. I remember thinking at the time what an ironic gift as she det...
Chefs "Driven" By Excellence

The Buick Discovery Tour, featuring Celebrity Chef Michael Psilakis rolled into St. Regis in Atlanta offering locals the opportunity to ming...
Technique of the Week: Sautéing

The French word sauté is a past participle of the verb "to jump." Similar to pan-frying, this cooking method uses a small amount ...
College Cooking Series: Chapter 3 - Gearing Up

You have the equipment needed to cook; now you need something to cook your food in (or on). When Dom and I were starting out in our first ki...
Davio's Atlanta Spring Renewal

At Davio’s Atlanta, it is still "all about the guest." While the Atlanta Davio’s recently announced some exciting changes includin...
Operation #TasteATL: Code Name "Downtown"

We arrived at Alma Cocina at the prescribed time where we met our handlers from Brave PR and were lead to our table where we were given ou...
Templeton Rye Squeeze Play

We have long been fans of “America’s team,” the Atlanta Braves , so named because the team's games were broadcast on the nationally-acce...
Crab Cakes of the Chesapeake Bay

Recently, we had dinner with a friend from Virginia at the impeccable Bistro Niko. An order of fresh raw oysters for the table turned the co...

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Popular Posts

Peppy Peppers of Padrón

We cook with a lot of peppers which is no secret to our regular readers. There are more than thirty different known species of chili pepper ...
First Fresh Toads In The Hole

The name “Toad in the Hole” always conjures images of Arnold Lobel’s besties, Frog and Toad , and their adorable adventures. Two of my favor...
Making Your Own Yogurt at Home

In the late 1970s, my Mom received a Salton yogurt maker as a Christmas gift. I remember thinking at the time what an ironic gift as she det...
Chefs "Driven" By Excellence

The Buick Discovery Tour, featuring Celebrity Chef Michael Psilakis rolled into St. Regis in Atlanta offering locals the opportunity to ming...
Technique of the Week: Sautéing

The French word sauté is a past participle of the verb "to jump." Similar to pan-frying, this cooking method uses a small amount ...
College Cooking Series: Chapter 3 - Gearing Up

You have the equipment needed to cook; now you need something to cook your food in (or on). When Dom and I were starting out in our first ki...
Davio's Atlanta Spring Renewal

At Davio’s Atlanta, it is still "all about the guest." While the Atlanta Davio’s recently announced some exciting changes includin...
Operation #TasteATL: Code Name "Downtown"

We arrived at Alma Cocina at the prescribed time where we met our handlers from Brave PR and were lead to our table where we were given ou...
Templeton Rye Squeeze Play

We have long been fans of “America’s team,” the Atlanta Braves , so named because the team's games were broadcast on the nationally-acce...
Crab Cakes of the Chesapeake Bay

Recently, we had dinner with a friend from Virginia at the impeccable Bistro Niko. An order of fresh raw oysters for the table turned the co...

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Popular Posts

Peppy Peppers of Padrón

We cook with a lot of peppers which is no secret to our regular readers. There are more than thirty different known species of chili pepper ...
First Fresh Toads In The Hole

The name “Toad in the Hole” always conjures images of Arnold Lobel’s besties, Frog and Toad , and their adorable adventures. Two of my favor...
Making Your Own Yogurt at Home

In the late 1970s, my Mom received a Salton yogurt maker as a Christmas gift. I remember thinking at the time what an ironic gift as she det...
Chefs "Driven" By Excellence

The Buick Discovery Tour, featuring Celebrity Chef Michael Psilakis rolled into St. Regis in Atlanta offering locals the opportunity to ming...
Technique of the Week: Sautéing

The French word sauté is a past participle of the verb "to jump." Similar to pan-frying, this cooking method uses a small amount ...
College Cooking Series: Chapter 3 - Gearing Up

You have the equipment needed to cook; now you need something to cook your food in (or on). When Dom and I were starting out in our first ki...
Davio's Atlanta Spring Renewal

At Davio’s Atlanta, it is still "all about the guest." While the Atlanta Davio’s recently announced some exciting changes includin...
Operation #TasteATL: Code Name "Downtown"

We arrived at Alma Cocina at the prescribed time where we met our handlers from Brave PR and were lead to our table where we were given ou...
Templeton Rye Squeeze Play

We have long been fans of “America’s team,” the Atlanta Braves , so named because the team's games were broadcast on the nationally-acce...
Crab Cakes of the Chesapeake Bay

Recently, we had dinner with a friend from Virginia at the impeccable Bistro Niko. An order of fresh raw oysters for the table turned the co...

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