Jennifer Zyman is a editor, writer, and product expert. She is the former Testing Editor for Food & Wine. Her work has also appeared in The Atlanta Journal-Constitution, Atlanta Magazine, Bon Appétit, Eater Atlanta, The Kitchn, National Geographic, Serious Eats, Southern Living, Thrillist, and Travel + Leisure.
We asked expert pastry chef Claudia Martinez to weigh in on her must-have home baking tools.
How crispy fried chicken sitting atop a big old Cathead biscuit covered in savory sausage gravy became an instant classic at Home Grown.
From stoneware to cast iron, we found the best tagines for all types of cooking styles.
Whether making a favorite weeknight grilled chicken recipe or prepping a Thanksgiving turkey feast, an instant-read thermometer is an essential tool for home cooks. These are our favorites.
Kevin Rathbun has established himself a loyal fan base among both customers and the restaurant industry, where he’s known as a chef’s chef. These are just the sort of traits that don’t make for news these days, but do make for a long and healthy career.
Persian food dominates, and there’s been a notable increase of casual spots like Yalla, Jerusalem Bakery, and New York transplants Mamoun’s Falafel and Halal Guys. The recent proliferation of upscale Modern Israeli and pan-Middle-Eastern restaurants rounds out Atlanta’s dining scene nicely.
Whether you want fast-casual or fancier dining with white tablecloths, Atlanta and its surrounding suburbs have plenty of variety when it comes to Middle Eastern cuisine, which encompasses food from Iran, Israel, Iraq, Lebanon, Turkey, and beyond.
Host Jennifer Zyman is joined by chef Jarrett Stieber who owns the restaurant Little Bear. They discuss going from pop-up to restaurant right before the pandemic no less.
Host Jennifer Zyman is joined by chefs Parnass Savang and Rod Lassiter who own the Summer Hill Thai restaurant Talat Market. They discuss going from popular pop-up to restaurant, opening a restaurant during the pandemic, how their partnership developed and evolved over the years, and what is next for the duo at their restaurant and beyond. Please don't forget to rate and review the podcast wherever you listen so others can find it.
Jennifer Zyman is joined by Bryan Rackley, Kizzy Patel, Matt Christison, and Miles Macquarrie of the award-winning restaurant and cocktail bar Kimball House in Decatur, Georgia and Shiny Dimes Oyster Farm.
Jennifer Zyman is joined by chef Zeb Stevenson of @redbird_atl restaurant in Atlanta. Stevenson worked in some of Atlanta's best kitchens, including the Watershed, before opening his own restaurant Redbird in the former Bacchanalia space. He is an incredibly talented chef and restauranteur whose restaurant is a burgeoning West Midtown institution. He is also just a rad human.
Jennifer Zyman interviews producer Nicole Taylor (@foodculturist). We discussed her backstory in food, her writing and producing career, and her third cookbook Watermelons and Red Birds, which is out May 31. Photo: Adrian Franks
Jennifer Zyman is joined by chef Steven Satterfield, owner of the James Beard Award winning restaurant Miller Union in Atlanta. For more of Jennifer's work, check out www.jenniferzyman.com.
Jennifer is joined by chef Brian So of Spring restaurant in Marietta, Georgia. For more of Jennifer's work, visit: www.jenniferzyman.com.
Jennifer Zyman is joined by chef Justin Dixon of the popular sandwich shop Humble Mumble. Follow him on Instagram as @HumbleMumble or @Issablackchef. www.jenniferzyman.com.
Jennifer Zyman is joined by Mercedes O'Brien, cocktail expert with experience at restaurants like Gunshow. She now has a company called SippN at Home, which does custom cocktails for events and also offers educational events. For more of Jennifer's work visit: jenniferzyman.com.
