No one makes it quite like mama used to - except maybe you! Here are our favorite family recipes from our members.
Chef Peter Vossenberg Instructor and Executive Chef at Helm’s College and The Pinnacle Club in...
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Chef Peter Vossenberg, Helms College, The Pinnacle Club, Augusta Yield: 4 Servings Ingredients 1 large...
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Ingredients 1 Medium Butternut squash, peeled, seeded and cubed (about 5 cups) 2 Large Jonagold...
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Ingredients 1 Store-bought pie dough or homemade pie dough for a 9-inch pie 1 Tablespoon...
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Serves 4 – 6. Ingredients 1 Pork tenderloin, trimmed and sliced into medallions ½...
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Chef Jessica Rothacker, Heirloom Café & Fresh Market, Athens Yield: Makes 9 dessert sized bars...
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Chef Peter Vossenberg Culinary Instructor at Helms College, and Executive Chef at The Pinnacle Club...
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Dough Ingredients 1 cup all purpose flour 1/4 cup blue cornmeal (or use whatever you...
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Ingredients 2 ½ pounds Springer Mountain Farms bone-in, skin-on chicken thighs, or chicken drumsticks 2...
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If you’ve relished in the many dining options at the iconic Hyatt Regency in Atlanta, including Polaris, Sway, Twenty-Two Storys or even room service, you’ve been fortunate enough to taste the culinary vision of Chef Thomas McKeown. Chef McKeown is known for his involvement in local food initiatives, including the Peachtree Road Farmers Market and more than 70 local farmers, dairies and purveyors.
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