By Krista Reese, Deborah Whitlaw Llewellyn
Photographs by means of Deborah Whitlaw Llewellyn.
“Krista Reese is aware the ever-changing dynamics of Atlanta’s churning eating scene and reveals the entire dishes and interesting flavors that outline it today.” —John Kessler, Atlanta Journal-Constitution meals columnist and previous critic
“Dining critic Krista Reese’s tastiest discoveries show the guts and soul of 1 of America’s such a lot vibrant—if misunderstood—food cities.” —Susan Puckett, writer of Food/Drink Mississippi Delta: A Terroir Guide
“In contemporary a long time, Atlanta’s nutrients scene has exploded into an awesome array of world-class eating places and beautifully inventive new cooks. . . . [This is a] delightfully scrumptious new cookbook.” —Joseph Dabney, winner of the 1999 James Beard Cookbook of the 12 months medal for Smokehouse Ham, Spoon Bread & Scuppernong Wine
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Additional resources for Atlanta Kitchens: Recipes from Atlanta's Best Restaurants
Pkg. cook & serve butterscotch pudding mix 3/4 c. brown sugar, packed 1/2 c. butter, melted The night before, sprinkle half the pecans in the bottom of a Bundt® pan that has been sprayed with non-stick vegetable spray. Arrange dinner rolls on top of pecans; sprinkle with pudding mix. Mix brown sugar and butter together; pour over rolls. Spread remaining pecans over top. Place pan in a cold oven and let stand overnight to rise. In the morning, remove pan from the oven and preheat to 325 degrees.
Simmer for 20 minutes. In a lightly greased deep 3-quart casserole dish, layer half of cooked shells, half of ground beef mixture and half of sour cream; top with provolone cheese. Layer with remaining shells, ground beef mixture and sour cream; top with mozzarella cheese. Cover; bake at 350 degrees for 35 minutes. Uncover and bake for 10 minutes, until cheese melts and is slightly golden. Makes 12 servings. Do you love the golden glow of candlelight, but worry about an open flame? Tuck battery-operated tealights and pillars into favorite votives, sconces and centerpieces for a safe, soft glow.
Jar diced pimentos, drained 1/4 t. 87-oz. pkg. turkey or chicken gravy mix 1 c. milk 12-oz. tube refrigerated biscuit dough 1 T. butter 1 c. cooked turkey or chicken, cubed 1/2 c. frozen peas, thawed Press biscuits into bottom and up sides of 10 ungreased muffin cups. Keep chilled until ready to fill. Melt butter in a skillet over medium heat. Stir in turkey or chicken, peas, pimentos and thyme; heat through. Blend gravy mix and milk; add to skillet. Cook, stirring constantly, until gravy comes to a boil.