Growing up in Atlanta, Korean-American food writer Eric Kim relished the piping-hot platters of crispy bulgogi — thinly sliced beef, marinated then grilled — at holiday gatherings, including Seollal, ...

Tangy lebneh is an excellent match with the sweet roasted carrots in this great recipe from chef Hugh Acheson. It’s worth making the quick pickled shallots, too. Preheat the oven to 375°. In a large ...

Ingredients:12 oz Equal to 3/4 pound or 2 cups – shallots peeled and thinly sliced3/4 cup red wine vinegar1/2 cup water3 Tbsp sugar1/2 tsp pickling salt3-4 sprigs fresh thyme1 Bay leaf1 tsp mustard ...

Tangy, sweet, and crunchy pickled raisins and shallots with apple cider vinegar.

Place lettuce in ice water to soak. In a small bowl, combine shallots, lemon juice, vinegar, 4 tablespoons oil, mustard, honey, salt and pepper to taste. In a frying pan over medium-high heat, warm 2 ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron ...