Prepare


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.

Delectable Dumplings

Chef Abhi Sainju of Bamboo on 2nd’s most popular dishes, momos, in an easier, make-at-home version.

Use Your Noodle

Try your hand at making homemade pasta with this simple egg pasta recipe by Linda Croley of Bare Naked Noodles.

Souped Up

John Krontiras shares Nabeel’s avgolemono soup recipe.

By Jan Walsh
Photography by Beau Gustafson

Sweet and Simple

Frank Stitt shares his fish paillard with fig relish recipe, a simple French dish that at-home cooks can easily make.

Shucking and Frying

Chef George Reis prepares Alabama oysters at 5 Point Public House Oyster Bar.

Iron City Seafood

Chef William Rogers cooks Iron City’s paella with Alabama Gulf shrimp, mussels, and Spanish chorizo.

Spicy Tomato Jam

Patrick Horn preps his award-winning jam at Satterfield’s.

Naked Beef

Giani Respinto of GianMarco’s shares secrets to a scrumptious steak with brussels sprouts and rigatoni quatro formaggio.