This recipe employs a technique Hopkins often uses when cooking chicken for his family: He gently poaches an entire chicken in an herbed stock, then serves just the moist breast for dinner. You can use any combination of fresh herbs, but tarragon is especially fragrant in the broth.More Chicken RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
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This dish is all about my home state,” Hopkins says. The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. “It’s Georgia on a plate.Quick Fish RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
After seeing Bobby Flay slather corn on the cob with lime butter before grilling on a cooking show, Hopkins came up with this skillet variation using kernels. To reflect the Central American influence on Southern cuisine, Hopkins adds sweet-hot Padrón peppers, but you can substitute jalapeños.More Corn RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Chef Linton Hopkins is a champion of Southern tradition. For this dish, he slow-braises lamb shoulder until succulent, and serves it with one of the South's favorite snacks: pickled peaches. Slideshow: Lamb Recipes
Chef Linton Hopkins makes this perfectly fluffy rice with Carolina Gold, a Southern heirloom variety with a golden hue. Extra-long-grain white rice works in the recipe as well. Slideshow: Rice Pilaf Recipes
These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes. Slideshow: Pickled Vegetables
Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely with lamb or grilled salmon. Slideshow: Condiments
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This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.
Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought they were the funniest artichokes,” he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.