Credit: Quinox Lewis
Make Montaluce Winery’s Thai Butternut Squash Soup
Learn to make the Thai Butternut Squash Soup from Montaluce Winery in Dahlonega.
Credit: Handout
Make Marcus Bar & Grille’s M’s Cornbread
The recipe for the cornbread from Marcus Bar & Grille is sweet, a little bit spicy, and very moist and tangy from the sour cream and buttermilk.
Credit: Courtesy of Nicholas Hassiotis
Make Foundation Social Eatery’s Boom Goes the Dynamite
Learn to make Foundation Social Eatery’s Boom Goes the Dynamite, a cocktail that verges on the tiki with ingredients like pineapple.
Credit: Courtesy of The Little Hippo
Make the Little Hippo’s carrot soup
Jamie and Aaron Russell, co-owners of the Little Hippo and Poor Hendrix, shared their recipe for carrot soup.
Credit: Handout
Learn to make Southern Charm’s Collard Dip
Make the Collard Dip from Southern Charm in Blue Ridge using prepared collards or canned seasoned collard greens.
Credit: Handout
Learn to make Silla Del Toro’s Ensalada Espanola
The Ensalada Espanola at Silla del Toro in Atlanta combines simple, fresh vegetables with Spanish ingredients.
Credit: Handout
Make Belle & Lily’s Caribbean Brunch House’s Mango French Toast
Aliyah Cyril, the executive chef for Belle & Lily's Caribbean Brunch House in Atlanta, shares her recipe for mango French toast.
Credit: Handout
Make Corner Cafe’s Potato Leek Soup
Corner Cafe’s executive chef James Page was happy to share the recipe for this potato leek soup which he wrote has been a staple on the menu since the restaurant opened.
Credit: Brandon Amato
Make Aria’s Chickpea Fritters
At first glance this fritter recipe may remind readers of falafel, but Aria owner Gerry Klaskala said the flavor is different, mainly due to the addition of tarragon.
Credit: CHRIS HUNT
Make Fat Matt Rib Shack’s ‘Rum’ Baked Beans
Learn how to make the “rum” baked beans from longtime Atlanta barbecue restaurant Fat Matt's Rib Shack.