Food for Thought

Bon Appetit, <em>Y'all</em>
Bon Appetit, Y'all
Virginia Willis talks holiday recipes with a side of memories
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Bold & Beautiful
Bold & Beautiful
At her Buckhead office, designer Tish Mills proves that ‘easy’ and ‘elegant’ entertaining are not mutually exclusive
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Riding High
Riding High
Mix one part genteel South with a splash of French elegance, and you get an affair that only Hermès could imagine, at the 2008 Atlanta Steeplechase
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Summer in the City
Summer in the City
In a celebration at her elegantly appointed Buckhead high-rise, Phoebe Howard proves that the beauty of entertaining is in the details
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Local Ingredients
Local Ingredients
An Atlanta chef, farmer, sommelier and peddler ponder the meaning of 'terroir'
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Fire & Flavor
Fire & Flavor
Grilling plank innovator Gena Knox pens a new cookbook that banishes complexity from healthy cooking
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Natural Attraction
Natural Attraction
Welcome spring with a kitchen garden
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It’s an Artful Life
It’s an Artful Life
Wine painter Thomas Arvid and wife Vanessa celebrate the good life with a fine blend of serious vintages and special friends
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Citrus Solace
Citrus Solace
Cure the winter blues with a shot of tangy fruit.
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The Beautiful Table
The Beautiful Table
The ritual of dressing the table comes alive thanks to Southern Food stylist Angie Mosier and Entertaining guru Rebecca Lang.
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Organic Thanksgiving
Organic Thanksgiving
For the family’s first holiday in their eco-friendly home, the Seydels introduce a cornucopia of green traditions into their Thanksgiving celebration.
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Soul Food
Soul Food
Reincarnated as a neighborhood bistro, restaurant JOËL proves every bite is worthy of a special occasion.
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Country Fantasy, City Style
Country Fantasy, City Style: EXCLUSIVE FIRST LOOK
Interior designer Stan Topol builds on a dream at The Hil, Serenbe’s newest restaurant.
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In Season
In Season: In A Pickle
Hazel Mosier leads the way down the narrow steps to the basement of her East Tennessee home. It is early autumn, 1999; the year the world might end.
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East Meets South
East Meets South
Learn how exotic flavors fuse effortlessly with downhome Southern staples at the Bhojanic Indian restaurant near Emory University, plus try some great okra recipes.
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Trois - It's a Charm
Trois - It's a Charm
AH&L offers you an exclusive first look at Trois, the Concentrics Restaurant group's most-talked-about Midtown addition. John Oetgen and his innovative project is dazzling.
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Berry Bliss
Berry Bliss
Yves Samake, the new executive chef of the Ritz-Carlton, Atlanta (Downtown), creates flavorful summertime cuisine with raspberries. Get a recipe for Summertime Rasberry Tart, Chocolate Mousse and...
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Blossoms to Bite
Blossoms to Bite
Chef Micah Willix of the new Fifth Group restaurant Ecco transforms squash blossoms into a delicious dish. Get a recipe for Fried Squash Blossoms with Anchovy Vinegar.
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Sweet Vidalia
Sweet Vidalia
Linton Hopkins, the highly lauded chef of Restaurant Eugene, talks of his passion for one of Georgia's prized produce, the Vidalia onion. Get a recipe for Succotash Stuffed and Braised Vidalia...
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Edible Thistles
Edible Thistles
Savor the season with these artichoke dishes by Chef Jamie Adams of Atlanta's Veni Vedi Vici. Artichokes appear multiple times on the menu of Veni Vidi Vici. "I love to cook them," says Chef Adams.
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Citrus Delight
Citrus Delight
This is the season when citrus fruit is at its best. Most other fruits won't be in season for months, but this type is flourishing. Get a recipe for Key Lime Pie.
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