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Braised Beef
Bistro V’s Jeremy Downey demos braised short ribs. By Jan Walsh Photography by Beau Gustafson I often dine at Bistro V for the fish of the day. It is consistently marvelous. Grouper, snapper,...
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Fall Flavors
Slice serves seasonal soups. By Jan Walsh Photography by Beau Gustafson I am always open to hearing the soup specials when eating at Slice Pizza & Brew. Experience has taught me that not...
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Across the Pond
Village Tavern’s Mary Grace Viado Howard shares an English classic. By Jan Walsh Photography by Beau Gustafson Mary Grace Viado Howard is the corporate chef of all Village Tavern restaurants, so she...
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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...
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Fancy Fish
Hot and Hot’s Chris Hastings shares a GMO-free dish. By Jan Walsh Photography by Beau Gustafson A popular New Year’s resolution for 2015 is eating foods without genetically modified organisms...
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Classic Winter Dish
Bistro 218’s Tom Saab shares a super food recipe. By Jan Walsh Photography by Beau Gustafson Rabbit is a very nutritious meat. It is high in protein, amino acids, and vitamins. And it is low in...
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Bourbon Ice Cream
Chef Ben Kirk shares Dram Whiskey Bar’s recipe. By Jan Walsh Photography by Beau Gustafson I am a “regular” at Dram Whiskey Bar. The eatery is one of my favorites and is one of three restaurants...
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Apron Strings
Three generations share Silvertron Café’s kitchen. By Jan Walsh Photography by Beau Gustafson The kitchen is the heart of every Italian home. And in the Silvertron Café’s kitchen, we get a taste of...
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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....
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Cook Out
Galley and Garden’s James Boyce shares scallop and corn nage. By Jan Walsh Photography by Beau Gustafson Executive chef James Boyce prepares Maine diver sea scallops and local corn nage. It is such a...
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Sweet Summer Salad
Dyron’s Randall Baldwin whips up a salad of local ingredients. By Jan Walsh Photography by Beau Gustafson I just love in-season salads, and they’re all the better when made with local ingredients....
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Naked Beef
Giani Respinto shares secrets to GianMarco’s grass-fed steak. By Jan Walsh Photography by Beau Gustafson GianMarco’s Restaurant recently added 100 percent grass-fed Joyce Farms beef to the menu. No...
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Spicy Tomato Jam
Patrick Horn preps his award-winning jam at Satterfield’s. By Jan Walsh Photography by Beau Gustafson This summer, executive chef Patrick Horn of Satterfield’s Restaurant won a first place ribbon in...
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Iron City Seafood
Chef William Rogers cooks Iron City’s paella in small batches. By Jan Walsh Photography by Beau Gustafson The word paella is derived from the word pan. Traditionally, this Spanish dish is cooked in one...
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Shucking and Frying
Chef George Reis prepares Alabama oysters at 5 Point Public House Oyster Bar. By Jan Walsh Photography by Beau Gustafson Chef George Reis has shucked many an oyster at Ocean Restaurant. But today we...
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Sweet and Simple
Frank Stitt shares his fish paillard with fig relish recipe. By Jan Walsh Photography by Beau Gustafson Today I am in the kitchen with one of Birmingham’s most celebrated chefs, Frank Stitt. Stitt...
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Souped Up
John Krontiras shares Nabeel’s avgolemono soup recipe. By Jan Walsh Photography by Beau Gustafson Avgolemono is a creamy, bright Greek egg-lemon soup. Yet it contains no cream. Perhaps the most famous...
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Use Your Noodle
Linda Croley shares her simple egg pasta recipe. By Jan Walsh Photography by Beau Gustafson Entrepreneur and chef Linda Croley originally rolled out Bare Naked Noodles as a ready-made pasta meals and...
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Delectable Dumplings
Chef Abhi Sainju’s momos. By Jan Walsh Photography by Beau Gustafson Chef Abhi Sainju is a self-trained chef. A native of Nepal, he began cooking in 2006 because he could not find the same food in the...
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To Die For
Bistro V’s cioppino has been perfected. By Jan Walsh Photography by Beau Gustafson Bistro V’s executive chef, Jeremy Downey, finds cioppino to be the “world’s best dish.” And after tasting his, I...
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