Prepare


Stuffed Quail

Chef James Boyce prepares a quick, sublime quail dish.

Salmon and Sweet Potatoes

Chef Marco Morosini shares a tasty, nourishing dish.

Cast Iron Cooking

Dyron’s Chef Randall Baldwin cooks steak in an iron skillet.

Chef How-To: Jinsei Sushi & Drink Paitng

Entrepreneur John Cassimus and his staff at Jinsei show and tell how to make their wildly popular Kadoma Tuna and how to shake their luscious Yuzu Sour.

Chef How-To: Eli’s Jerusalem Grille’s Lamb Plate

Eli Markshtien could not find an Israeli restaurant when he and his wife, Laurel, moved to their family Birmingham, so he opened Eli’s Jerusalem Grill on Highway 280 and began cooking his grandmother’s recipes.

GianMarco’s Whole Salt-Crusted Baked Mangrove Snapper

Respinto shares his recipe, knife skills, fish buying tips, and humor while making Whole Salt-Crusted Baked Mangrove Snapper with Italian Salsa Verde.

Chris Hastings Shares OvenBird’s Catalan Pasta Specialty

At OvenBird everything is cooked over a live fire, and food is served in small plate format, inspired by the live fire traditions of Spain, Portugal, Uruguay, and Argentina.

Vino’s Al Rabiee Shares His Mediterranean Fish and Pilaf Recipe

Vinos’s Al Rabiee creates a divine snapper and rice pilaf, bursting with Mediterranean flavors.

Pimento Cheese Deviled Eggs

Pack a picnic with Village Tavern’s deviled eggs.

By Jan Walsh

Photography by Beau Gustafson

Coastal Salad

Chef Tom Saab shares Bistro 218’s West Indies Salad.

To Die For

Bistro V’s cioppino has been perfected.