Casey Barber

The Game-Changing Pickled Butternut Squash

by Casey Barber May 16, 2013

“Snappy and tart instead of mushy and sweet, I’m now convinced that pickled is the only way to go when eating members of the squash family.”

5 comments [Read the whole good food story...]

Too Exhausted to Lift a Fork, Or, What We Ate on Moving Day

by Casey Barber May 13, 2013

“There was no time to stand on ceremony. Heck, I could barely stand, and the dining room was prime dumping ground for everything that entered the house, with absolutely no room to assemble a proper seating area. We sat on the floor and ate plates of food from Boston Market down the street, and it was the best thing I ever inhaled.”

6 comments [Read the whole good food story...]

Fried Oysters and Peanut Pie: Sexy Southern at Atlanta’s JCT Kitchen

by Casey Barber May 6, 2013

“And though the modern Southern standards on the menu—fried chicken, shrimp and grits, as well as the hazelnut-studded Brussels sprouts—came highly recommended by many, this Northerner, feeling flush on the first warm day she’d felt all year, was leaning toward a smorgasbord of appetizers as her meal instead of one big blowout dish. Cracking open a bottle of Albarino with my lady-dates, I cleared the table for a parade of seasonal specials.”

9 comments [Read the whole good food story...]

The Bar Cart: The Bitter Gimlet

by Casey Barber April 30, 2013

“Though it’s true that any bartender with a bottle of Rose’s at his disposal can make a passable gimlet, it’s once again proven true that fresh, homemade mixers take the cocktail from decent to devastatingly good.”

4 comments [Read the whole good food story...]

Festive Flag Cupcake Toppers + So Pretty! Felt Giveaway

by Casey Barber April 25, 2013

“The felt flag cupcake toppers (tutorial below) are a prime example of simple touches that look a lot more difficult than they really are. Even if you feel like your pastry bag-squeezing skills are inferior, I bet even you can wield a glue gun and slap these puppies together for your cupcakes.”

3 comments [Read the whole good food story...]

In Defense of the Fancy Restaurant Meal

by Casey Barber April 18, 2013

“I don’t bust out lobes of foie gras on a Wednesday (or any other) night. I don’t have daily access to just-caught scallops. I couldn’t be a chef or even a line cook at most of these restaurants, cooking and plating with such speed and efficiency night after night. I’m a slow, messy home cook and I know it.”