The chocolate beetroot cake recipe, culled from last year's SSCA cookbook, is provided courtesy of Jennifer Thomas, owner of the Montford Walk-In Bakery. A fresh take on incorporating vegetables in patisserie, it gives the effect of a red-velvet cake, without the food coloring and with only a smattering of the sugar, as beets are naturally […]

Ashley English is a local blogger (http://www.small-measure.blogspot.com) and author of the “Homemade Living” series from Lark Books (available through Malaprops on Haywood Street or through her blog). English shares her recipe for chicken salad using already-cooked rotisserie chicken for when it’s just too dang hot to cook: “One of our favorite ‘it's-far-too-ungodly-hot-to-even-look-at-the-stove’ go-to eats during […]

Like your soup a little boozy? The Magnetic Field in the River Arts District has a recipe for you. From the gin-spiked gazpacho the restaurant recently served as a brunch offering, to this Champagne-infused version, chef Liam Luttrell-Rowland makes daytime dishes that would make a teetotaler blush. The addition of the butternut puree in the […]

Sometimes you just want a cooling slaw, whether it’s served next to a tomato sandwich or by itself in a big bowl, served with a glass of sweet tea. Tupelo Honey’s version is an even mix of creamy and vinegary, and requires shredding and mixing skills — but absolutely no cooking. The addition of red […]

Poke (pronounced “poh-kay”) is a Hawaiian comfort-food dish that traditionally involves raw tuna. It's a simple appetizer that requires a reputable seafood source and little more than good knife skills. Don't feel like handling raw fish? Heiwa regularly serves their own version of the classic cold dish on their menu, which they serve as part […]