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Sep 6, 2024 | 
foodandwine.com | Steven Satterfield
Victor Protasio / Food Styliing by Margaret Dickey / Prop Styling by Jillian Knox. Active Time:55 minsTotal Time: 2 hrs 40 minsServings:6 Simple and sensational all at once — that’s the mark of James Beard Award–winning chef Steven Satterfield’s way with vegetables. Satterfield spent the past 15 years showcasing seasonal, plant-focused cooking at his Atlanta restaurant, Miller Union, and in cookbooks, including his latest, Vegetable Revelations.
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Mar 6, 2024 | 
southernliving.com | Steven Satterfield
By Steven SatterfieldPublished on March 6, 2024 Photo: COURTESY FOX THEATRE One of my earliest memories of visiting Atlanta was when my grandmother took me to the Fox Theatre around Christmas to see The Nutcracker. It wasn’t the dancing or the music that mesmerized me but the building itself. The facade, adorned with arabesque patterns and pointed arches, was unlike anything I’d seen growing up in Savannah.
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Aug 15, 2023 | 
epicurious.com | Omar Allibhoy |Zoe Denenberg |Irina Georgescu |Steven Satterfield
I confess I am a lover of shellfish above all things-especially in paella. I know it's pricey and that is the reason we eat it less often, but when we do, it feels really special. The beauty of paella is that you can pretty much use any ingredients, but if I had to choose one style of paella over any other I would go for a shellfish paella made with a rich and intense shellfish stock. This is a show stopper!This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on .
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Aug 15, 2023 | 
epicurious.com | Roger Kamholz |Zoe Denenberg |Irina Georgescu |Steven Satterfield
This unusual cocktail comes by way of Charles H. Baker, Jr.'s famous two-volume travelogue on food and drink, A Gentleman's Companion, which first appeared in 1939, but the drink probably originated as a way for the Trinidadian manufacturer of Angostura bitters to promote its product. It uses as its base spirit a full ounce of Angostura (no slouch at 44.7% ABV), yet the Angostura Fizz comes across as a mellow and light, with a fluffy foam head from the egg white, cream, and seltzer.
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Aug 15, 2023 | 
epicurious.com | Omar Allibhoy |Zoe Denenberg |Irina Georgescu |Steven Satterfield
Pork Feast Paella is a dish based on arroz de matanza, a recipe from days gone by, when no one had a fridge and you had to use the whole animal every time you slaughtered one. Any cut of pork can be used in this paella-just how it was made back then. This recipe was excerpted from 'Paella' by Omar Allibhoy. Buy the full book on . All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
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Aug 15, 2023 | 
epicurious.com | Zoe Denenberg |Irina Georgescu |Steven Satterfield |Anthony Brocatto
The Sazeraquiri is a rule-breaking collision of two celebrated drinks: the Sazerac and the daiquiri. Created by Anthony Brocatto, a longtime bartender at Backbar in Boston, the recipe both borrows and departs from the traditional build of each cocktail. Normally, a Sazerac glass gets an absinthe rinse; here, it's the rye whiskey that does the rinsing, and the absinthe goes into the drink. Typically, a cocktail calls for a couple of dashes of Peychaud's bitters; here, it's an entire ounce.
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Aug 14, 2023 | 
epicurious.com | Steven Satterfield |Kendra Vaculin |Shilpa Uskokovic |Zaynab Issa
I have an affinity for peppery greens, which play a starring role in my Chicken Schnitzel With Creamed Watercress. This delicate green can be high on the spicy spectrum, so it often needs tempering with a little salt and fat, much like you would treat a spicy radish. When it is cooked, it has a deep minerality, like robust spinach, and it can handle the richness of a little heavy cream.
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Aug 14, 2023 | 
epicurious.com | Steven Satterfield |Shilpa Uskokovic |Anna Olson |Giuliano Hazan
I wanted to experiment with treating zucchini as the fruit that it is, so I took the classic apple crisp as my cue for this Ginger-Pecan Zucchini Crisp. After all, when cooked until tender, there's little difference in texture between the two types of produce. Because zucchini has so much water and so little acid, I first macerate it to extract the excess juices and then simmer them into a flavorful syrup.
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May 11, 2023 | 
epicurious.com | Sarah Kieffer |Anna Stockwell |Steven Satterfield |Thomas Keller
Cruffins are a tedious but fun project. This cruffin recipe uses a combination of my cheater's croissant dough, a popover pan for height, and a mix of ingenious rolling methods from across the interweb. This combination of croissant and muffin makes for a tall, flaky, extravagant morning bun. For the best flavor, let the cruffins rise overnight in the refrigerator. This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. Buy the full book on Amazon.
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May 11, 2023 | 
epicurious.com | Sarah Kieffer |Anna Stockwell |Steven Satterfield |Thomas Keller
This cheater's croissant dough is inspired by many different recipes, but specifically Dominique Ansel's croissant MasterClass and Mandy Lee's laminated dough in her book The Art of Escapism Cooking. Mandy skips using the butter in a block, instead spreading room-temperature butter over the surface of the dough, and then proceeds with folds. The results are still amazingly flaky, and it works great in applications such as morning buns, danish, and cruffins.
