Prepare


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.

Sweet Summer Salad

Dyron’s Randall Baldwin whips up a salad of local ingredients.

By Jan Walsh
Photography by Beau Gustafson

Cook Out

Galley and Garden’s James Boyce shares scallop and corn nage.

Greek Feast

Feed a crowd with Sweet Tea’s baked chicken recipe.  By Jan Walsh Photography by Beau Gustafson Sweet Tea Restaurant is known for its comforting Southern fare. Did you know that it is owned by Chris P. Tomaras, a Birmingham native and Chicago businessman, who founded Kronos Foods and built it into the largest Greek foods… Read More

Apron Strings

Three generations share Silvertron Cafe’s kitchen to prepare ossobuco, a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth and served with risotto.

Bourbon Ice Cream

From the best grits ever to incredible ice creams, every dish at Dram Whiskey Bar is consistently delicious. Today, Kirk shares his recipe and techniques for making bourbon ice cream.

Classic Winter Dish

Bistro 218 chef and owner Tom Saab’s grilled and braised rabbit recipe employs the classical techniques of braising and the use of mirepoix, sometimes know as the trinity of French cooking.

Fancy Fish

A popular New Year’s resolution for 2015 is eating foods without genetically modified organisms (GMOs). Chris Hastings of Hot and Hot Fish Club shares his non-GMO and organic pan-seared Pompano dish made with Sunchoke puree, crones, Swiss chard, and foraged oyster mushrooms.

Rack of Lamb

Primeaux Cheese and Vino’s Ric Trent demos a delightful dish.  By Jan Walsh hotography by Beau Gustafson   Primeaux Cheese and Vino is one of my favorite restaurants. Located at the Summit, they are open for lunch, dinner, and Sunday brunch. But they are also a wine, artisanal cheese, and gourmet food shop. And today… Read More