Allium Confit

Allium Confit

Alliums thrive in the South almost year-round and are available as a storage crop when not in the ground. Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora, likes to confit them in oil, a simple technique that creates fatty-rich full-on flavor. Garlic,…

Sesame Crème

Sesame Crème

This creamy vegan sauce comes from Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. Cashews are often used to create dairy-free condiments, but Vega’s desire to work with regional harvests inspired her to use locally-grown sesame seeds instead. You can adapt this dairy-free recipe to…

Soppresstrata

Soppresstrata

Photography by Kate MathisRecipe by Nicole PapantoniouThis recipe originally appeared in our Holiday 2020 issue. Get the magazine here.Start to Finish: 10 Hours (includes overnight chilling)Servings: 12Ingredients10 large eggs2 1/2 cups whole milk2 cups Italian cheese blend (about 8 oz.)1/2 cup chopped spicy soppressata (about 5 oz.)1/2 cup chopped sweet cherry peppers2 tsp. dried Italian seasoning1…