3 Must-Have Holiday Recipes Approved by Atlanta Food Royalty



It’s that time of year when families and friends gather around the table to eat, drink and possibly engage in their political debates once a year (hope not!). Whatever day Thanksgiving is, it’s always made better by a pristine spread.

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With so many celebrities, chefs, and even successful influencers on the Atlanta food scene, I thought to myself, why not check out some of their favorite holiday recipes? Well, they delivered. Gather around the kitchen to cook the perfect cobbler, Brussels sprouts and cornbread using recipes from some of our favorite Atlanta locals.

Pinky Cole: restaurateur, entrepreneur, author, philanthropist and CEO/Founder of Slutty Vegan

Straight out of his recently released cookbook, “Eat Plants B*tch,” Cole’s Southern Peach Cobbler comes with a warning: it could become your signature holiday dish! Cole loves how the cookies are buttery and flaky and points out that everything will fit together perfectly.

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Pinky Cole’s Southern Peach Cobbler

Courtesy of Pinky ColeGetting to Atlanta

For 8 people


Peach filling:

  • 8 cups sliced ​​peeled peaches (8-9 peaches)
  • 1/2 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of salt


  • 11/2 cup all-purpose flour
  • 1/2 cup granulated sugar, plus more for sprinkling
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 8 tablespoons vegan butter, cubed
  • 1/4 cup unsweetened almond milk, plus more for brushing
  • Ground cinnamon, for sprinkling
  • Strawberries and raspberries or fruit of your choice, for garnish


  1. PREHEAT oven to 375°F.
  2. MAKE THE PEACH FILLING: Place peaches in a 7×11-inch baking dish. Add the brown sugar, cornstarch, lemon juice, cinnamon and salt and toss gently until well coated.
  3. COOK about 10 minutes. Take out of the oven and let cool. Leave the oven on.
  4. MAKE THE COOKIE: In a bowl, combine the flour, granulated sugar, baking powder, baking soda and salt. Using your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add the almond milk and mix until a stiff dough forms. You may need to add a little more milk. If so, add 1-2 teaspoons at a time.
  5. PLACE pieces of dough over peach filling so that it is almost completely covered. Brush the drop cookies with a little milk and sprinkle with a little sugar and a dusting of cinnamon
  6. BAKE until topping is bubbly and cookies are golden brown, 45 minutes to 1 hour. Remove from the oven and let rest for 20 minutes.
  7. SERVE topped with strawberries and raspberries or your choice of fruit.

Chef Kevin Gillespie: President of Red Beard Restaurants

Growing up hating Brussels sprouts, it may come as a surprise that one of Chef Gillespie’s favorite dishes is Brussels Sprouts Au Gratin. But, after coming up with this recipe for a family Thanksgiving in 2009, it’s a requested dish at nearly every family gathering.

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Chef Kevin Gillespie’s Brussels Sprouts Gratin

Courtesy of Chef Kevin GillespieGetting to Atlanta

For 12 people


  • Butter: 11 tablespoons + a little to grease the mold
  • Vidalia onion: 1 baseball size, diced 1/4 inch, about 2 1/2 cups
  • Garlic: 1/3 cup chopped, about 8 large cloves
  • Salt
  • Heavy cream: 4 cups
  • Brussels sprouts: 2 pounds
  • All-purpose flour: 3 tablespoons
  • Colman’s mustard powder: 1 tbsp
  • Freshly grated nutmeg: 1/4 teaspoon
  • Panko breadcrumbs: 1 cup
  • Parmesan cheese: 1 1/2 ounces, about 1 cup freshly grated
  • Lemon: 1 large lemon


  1. Preheat the oven to 375°F. Rub the inside of a 2-quart saucepan with butter.
  2. Melt 3 tablespoons of butter in a 4-quart Dutch oven over medium heat. Add the onions, garlic and a pinch of salt and cook until very soft and translucent, about 15 minutes. Add the cream and bring the mixture to a boil. Reduce the heat to low and cook until the cream has thickened slightly, about 5 minutes.
  3. Meanwhile, thinly slice the Brussels sprouts crosswise on a mandolin, cutting just until you get to the hard core; reserve the rest of the sprouts for another use. Or, if you have a 2mm slicing disc for your food processor, you can cut out the hard core of Brussels sprouts and then process the sprouts through the feed tube. You should end up with about 14 cups of thin, coleslaw-like rounds.
  4. Melt another 2 tablespoons of butter in a small skillet over medium heat. Stir in flour and cook, stirring constantly, until mixture begins to smell toasty, about 2 minutes.
  5. Mix the mustard with 1 tablespoon of water to make a fine paste. Whisk 2 tablespoons of the flour-butter mixture into the onions along with the mustard paste, nutmeg and 2 teaspoons of salt; increase heat to medium and continue whisking until mixture simmers and begins to thicken, about 2 minutes. Reduce the heat to low and cook until the sauce loses any mealy taste or grainy texture, about 10 minutes.
  6. Assemble a food processor with the metal blade and add the panko, parmesan, 1 tsp salt, ½ tsp lemon zest and the remaining 6 tbsp butter. Process into a crumbly dough. Spread the crumb mixture on a sheet of parchment paper or plastic wrap, cover with another sheet and, using a rolling pin, roll the crust to fit the top of the pan .
  7. Carefully pour the onion sauce into a blender and blend until smooth. Add the remaining lemon zest, all the lemon juice and 1 teaspoon of salt. Blend again until smooth. Pour the sauce back into the pan and stir in the sliced ​​Brussels sprouts. Bring mixture to low heat and cook until sprouts are wilted, about 5 minutes.
  8. Pour the mixture into the prepared pan. Remove top sheet of panko crust and flip over Brussels sprouts. Remove the other sheet and bake until golden brown and bubbly, about 40 minutes. Serve hot.

Kelli Ferrell: restaurateur, author and founder of Nana’s Chicken-N-Waffles

Kelli Ferrell brings a taste of Nana to your table. “Honey Cornbread is one of my favorite dishes, simply because you can pair it with almost anything…it’s the perfect dish for the holidays and any Thanksgiving or Friendsgiving table. “, Ferrell told Access Atlanta.

Kelli Ferrell’s Southern Cornbread with Corn and Honey

Courtesy of Kelli FerrellGetting to Atlanta

For 6 persons


  • Self-rising cornmeal mix: 1 cup
  • Eggs: 2 large eggs
  • Honey: 1/3 cup
  • Melted butter: 4 tbsp.
  • Sweet corn: 1 cup
  • Vanilla extract: 1 tbsp.
  • All purpose flour: 2 cups
  • Granulated sugar: 1 cup.
  • Powdered yeast: 1 tablespoon.
  • Kosher salt: 1/8 tsp.


  1. Preheat the oven to 400 degrees F.
  2. In a bowl, add flour, cornmeal, sugar, salt and baking powder. Mix together. Add the melted butter and mix.
  3. Add the egg and milk, then add the corn last and stir.
  4. Generously butter your cast iron pan.
  5. It’s ok to make a mess, lol.
  6. Pour cornbread mixture into cast iron pan and bake for 25 minutes or until toothpick comes out clean.
  7. Drizzle leftover corn and honey

*Cooking tip from Kelli: I usually melt butter, honey and leftover corn and top with cornbread.

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