Credit: Aaliyah Man
Make Kinship Butcher’s Chicken Liver Pate
Make chicken liver pate using a recipe from Kinship Butcher & Sundry, a butcher shop in Atlanta's Virginia-Highland neighborhood.
Credit: Claudine Molson
Make Strive Foods’ Harvest Scones
Claudine Molson, owner of Strive Foods in Sandy Springs, shares her recipe for Harvest Scones with pumpkin and apple.
Credit: Handout
Make Chicheria Mexican Kitchen’s Pork Carnitas
Juan Hormiga, the executive chef of Chicheria Mexican Kitchen in Atlanta, provided the recipe for these pork carnitas.
Credit: Randi Curling
Make Table & Main’s Roasted Delicata Squash and Mutsu Apple
Woolery Back, chef of Michelin-rated Bib Gourmand Table & Main, shared the restaurant's recipe for Roasted Delicata Squash and Mutsu Apple.
Credit: Bailey Garrot
Make the Peruvian-inspired Tio’s Salad from Tio Lucho’s
Arnaldo Castillo, chef and co-owner of Tio Lucho’s shared the recipe for what he refers to as the very forgiving Tio's Salad.
Credit: Aaliyah Man
Make Crispina Ristorante & Pizzeria’s Spaghetti Aglio and Olio
The owners of Crispina Ristorante & Pizzeria in Vinings shared their recipe for spaghetti with aglio, olio and peperoncino.
Credit: Kyle Bryner
Make the banana pudding from Blue Hound Barbecue in Dillard
Making the banana pudding from Blue Hound Barbecue in Dillard requires a little planning.
Credit: Sharon Benton
Make Gezzo’s Coconut Curry Rice Bowl
The chefs at Gezzo’s West Coast Burritos share their recipe for the restaurant's coconut curry rice bowl.
Credit: Aaliyah Man
Make Sweet Auburn BBQ’s Bulgogi Salad
Anita Hsu of Sweet Auburn BBQ in Poncey-Highland shares the recipe for Bulgogi Salad, one of the restaurant's most popular dishes.
Credit: Courtesy of the Alden
Make the Shakshuka from Michelin-recommended restaurant the Alden
The shakshuka from the Alden in Chamblee is a rustic recipe that uses a rustic presentation.