PREPARE: Silky Sustenance

Bottega’s chefs, Frank Stitt and John Rolen, make pasta a delicacy.
By Jan Walsh // Photography by Beau Gustafson

Chicken Rendang

Chef Abhi synthesizes a world of flavors in this dish.
By Jan Walsh // Photography by Beau Gustafson

Grouper and Veggies

Bistro V’s Jeremy Downey sears grouper and sautés spring vegetables.

Gulf Fish En Papillote

Little Savannah’s Clif Holt prepares fish in parchment

Braised Southern Rabbit

George Reis creates a healthy and tasty spring dish

Pecan Pork

Kay Reed shares a favorite dish at Iz Café and Catering

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.