Category: Taste
Craft beers are proving a hit in baseball parks
It used to be that baseball fans would head for the concourse to grab a beer between innings, a cold one as much a part of America’s pastime as hotdogs and Cracker Jack. Now they file up the aisles in search of Belgian-style pale ale.
Roast a chicken for a bit of outdoor romance
My recipe for a romantic picnic? A roasted chicken with sandwich trimmings. Roll with me on this one. It’s easy and totally appropriate.
A Dad’s Day treat that’s sweet, bold and rich
According to Hollywood, gentlemen prefer blondes. But what about blondies?
The taste of summer a great, basic deviled egg
When I think about summer, I think about deviled eggs. Beginning with Easter and going straight through September, just about every activity from camping and cookouts to beach vacations and July Fourth gatherings can be enhanced by a plate of deviled eggs. It’s really just a matter of swapping the garnish to fit the activity [...]
Dad is worth finding hard-to-find ingredients
It’s not often that I urge people to hunt down hard-to-find ingredients. But sometimes it’s worth it. This is one of those times. My goal was simple a rich, boldly seasoned chicken curry suitable for summer. In other words, I wanted all the deep, savory flavors of tender chicken bathed in a highly seasoned sauce, [...]
Adult milkshakes anything but plain vanilla
Smooth, sweet, cold and just the ticket for contracting a case of brain freeze on a sweltering summer day.
Meat-n-three diners fill the gap for mother’s home cooking
By Joe VanHoose Harold Henderson has one of the few soul food restaurants open on Sundays, but the after-church crowd isn’t driving the business. “The church crowd’s good, but college students are who fill this place up,” said Henderson, the owner of Food for the Soul on Broad Street. “They come in here looking [...]
Hugh Acheson
He’s got the personality of a small-town short order, but the artistic vision and skill of a graduate of the Sorbonne. But he didn’t go to culinary school. Armed with a brief education in political philosophy and experiences in “really good kitchens,” he has created a cultural oxymoron with his restaurants. Infused with Georgia history, [...]
