Food & Drink
From Our Table to Yours: Five Cozy Dishes for Winter in Peachtree Corners
Winter is a time for comfort food, cozy gatherings and the familiar traditions that bring people together. In this collection, five local residents share their go-to recipes for the season. Whether it’s a spicy kick, a sweet treat or a hearty meal, these dishes are perfect for enjoying with friends and family.
Each recipe reflects a personal story, filled with memories of family traditions or new spins on old favorites. From savory soups to festive desserts, these meals capture the spirit of the season and the warmth of home cooking in Peachtree Corners.
Kentucky Bourbon Balls — Kasey Kohtala
Kasey Kohtala’s Bourbon Balls are a festive holiday treat that blends family tradition with rich flavors. For Kasey, bourbon balls are a taste of Kentucky and a reminder of growing up, where her grandparents made them every year. “Bourbon balls and the holidays go hand in hand for me — they’re basically a taste of Kentucky wrapped in chocolate,” she says.
These no-bake delights are perfect for involving the whole family. “I like that this recipe requires little use of the oven,” Kasey adds, noting that her son enjoys dipping the bourbon balls in melted chocolate. With a combination of toasted pecans, bourbon and chocolate, these treats offer a mix of sweet and savory flavors, ideal for sharing with neighbors and friends during the holidays. The smell alone takes her back to those family gatherings, making this recipe a special way to spread a little cheer each year.
Ingredients:
- 1.5 cups pecans
- 2.5 cups vanilla wafer cookies (crumbled)
- ½ cup bourbon (I prefer Four Roses or Woodford, but use your favorite!)
- 1 cup powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 1.5 Tbsp molasses
- Pinch of salt
Instructions:
- Toast the pecans: Preheat oven to 350°F. Spread the pecans onto a baking sheet and bake for 8-10 minutes until toasted.
- Prep the cookies: Use a food processor to pulse the vanilla wafer cookies into crumbs (you’ll need 2.5 cups total).
- Add the pecans: Add the cooled pecans to the cookie crumbs and pulse lightly a few times. Be careful not to overdo it — you still want some texture from the pecans!
- Mix remaining ingredients: In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, molasses and salt.
- Combine together: Add the liquid mixture to the food processor and pulse until combined.
- Let mixture rest: Scoop the mixture into a bowl, give it a few stirs, and press it into a large, solid mass. Let it rest at room temperature for one hour.
- Prepare the balls: Roll the mixture into 1-inch balls and coat them in toppings of your choice. Kasey enjoys rolling hers in melted chocolate and topping them with a pecan, but you can also use nuts, coarse sugar or sprinkles.
Pro Tips:
- Soak your pecans overnight in a sealed jar filled halfway with bourbon if you have time for extra flavor.
- Sip bourbon while baking — always a good idea!
Aunt Cuda’s Soup — Jim and Carol Gaffey
Jim and Carol Gaffey share a beloved family recipe with Aunt Cuda’s Soup, a comforting dish passed down through generations. This hearty soup, made with eggplant, beef and elbow macaroni, has become a staple in their home, bringing back cherished memories of family gatherings. “Peeling and finely cubing the eggplant by hand, just as Aunt Cuda did, is one of the things that makes this soup special,” Carol shares.
The key to perfecting this dish is letting the vegetables simmer until they’re soft and tender. Grating fresh Parmesan cheese adds richness, elevating the flavors of the savory broth. For Jim and Carol, preparing this soup isn’t just cooking — it’s keeping Aunt Cuda’s memory alive while sharing a comforting tradition with loved ones.
Ingredients:
- 1 chopped onion
- 1 lb. sirloin beef
- 1 medium eggplant, peeled and diced
- 1 clove garlic, pressed
- ½ – 1 cup diced fresh carrots
- ½ – 1 cup diced celery
- 1 (16 oz) can crushed tomatoes
- 2 beef bouillon cubes
- Salt, pepper, nutmeg, sugar and parsley to taste
- ½ cup elbow macaroni
- Grated Parmesan cheese (for serving)
Instructions:
- Brown the beef and onion: In a large pot, brown the sirloin beef with the chopped onion over medium heat until cooked through.
- Add vegetables and seasonings: Add the diced eggplant, garlic, carrots, celery and crushed tomatoes. Season with salt, pepper, nutmeg, sugar and parsley to taste.
- Simmer the soup: Add the beef bouillon cubes and let the mixture simmer over low heat until all the vegetables are soft and tender, stirring occasionally.
- Cook the pasta: Stir in the elbow macaroni and cook until the pasta is tender, about 10 minutes.
- Serve: Serve the soup hot, topped with freshly grated Parmesan cheese.
Pro Tips:
- For the best flavor and texture, peel and finely cube fresh eggplant.
- Grating your own Parmesan cheese adds a rich, sharp flavor that complements the soup perfectly.
Jalapeño Honey Cornbread — Shiney Eapen
Shiney Eapen’s Jalapeño Honey Cornbread is a crowd-pleaser that balances sweet and savory with a touch of spice. Whether served at a Thanksgiving dinner or a casual game-day gathering, this cornbread has become a staple for friends and family. Shiney loves how easy it is to customize, adding fresh jalapeños, cilantro or green onions for extra flavor.
The cornbread’s blend of sweet corn, honey and jalapeños creates a perfect balance of flavors. “I love making this gluten-free with King Arthur or Krusteaz mixes,” Shiney says. Cooking it in a cast iron skillet gives the bread a golden, crispy crust, while keeping the inside soft and tender.
Ingredients:
- 2 cans corn
- 2 cans cream-style corn
- 2 boxed cornbread mixes (gluten-free Krusteaz or King Arthur preferred; do not follow box instructions)
- 2 cups sour cream
- 1.5 cups shredded Colby Jack or Mexican cheese
- 1.5 cups shredded cheddar cheese
- 1 fresh jalapeño, seeds removed (or ½ cup pickled jalapeños)
- 1 can (4 oz) mild green chilies
- 4 eggs, beaten
- 2 sticks melted butter
- 1 cup milk (2%)
- 1 Tbsp honey
- 1 tsp black pepper
- 2 tsp taco seasoning
- Small bunch cilantro, chopped
- ½ cup chopped green onions (greens only)
Instructions:
- Preheat the oven: Preheat your oven to 350°F.
- Mix the ingredients: In a large mixing bowl, combine all ingredients. Let the melted butter cool slightly before adding it to avoid scrambling the eggs.
- Prepare the pan: Pour the mixture into a large cast iron skillet or an oven-safe baking pan.
- Bake: Cover with foil sprayed with cooking spray to prevent sticking. Bake for one hour. In the last 15 minutes of baking, remove the foil, sprinkle the reserved cheese on top and continue baking until the cheese is melted and golden.
Pro Tips:
- Reserve half of the cheese to sprinkle on top during the last 15 minutes for an extra cheesy finish.
- Cilantro and green onions can be mixed into the batter or sprinkled on top with the cheese.
Iron Bowl Taco Soup — Claire King
Claire King’s Iron Bowl Taco Soup is a dish steeped in tradition, emotion and Alabama football. Growing up, Iron Bowl Saturday was more than just a game day — it was a family event. Claire’s mother would wake up early, hang their Auburn University flag, and start the soup, letting it simmer all day as the house filled with its comforting aroma. “As tradition, and quite a bit of superstition, my mom only made this soup one Saturday a year — never any other time, no matter how much we begged,” Claire recalls.
That tradition held strong until Claire and her sister both married Alabama fans, breaking the long-standing family rule. Now, the recipe has become a game-day staple, enjoyed beyond just Iron Bowl Saturday. Packed with beans, corn and a rich blend of spices, this taco soup is perfect for feeding a crowd. It also freezes well, making it a go-to for chilly days and big gatherings.
Ingredients:
- 1 package ground beef (or substitute ground turkey)
- 2 cans white shoepeg corn
- 2 cans kidney beans
- 2 cans black beans
- 2 cans pinto beans
- 1 can diced tomatoes
- 1 can Rotel (diced tomatoes and green chilies)
- 2 packages Hidden Valley Ranch dressing seasoning (dry mix)
- 2 packages Old El Paso mild taco seasoning (dry mix)
Optional Toppings:
- Shredded cheese
- Chopped green onions
- Tortilla chips
- Sour cream
Instructions:
- Brown the meat: In a skillet, brown the ground beef or turkey until fully cooked.
- Combine ingredients: Add the browned meat and all the canned ingredients (do not drain) to a large pot or Dutch oven. Stir in the ranch dressing seasoning and taco seasoning mixes.
- Simmer: Simmer on low heat for several hours, allowing the flavors to meld. The soup can simmer all day, making it perfect for long game days.
- Serve: Ladle into bowls and top with shredded cheese, green onions, tortilla chips or sour cream if desired.
White Chicken Chili — Kasey Lieu
Kasey Lieu’s White Chicken Chili is a flavorful twist on a fall favorite, blending warm spices and herbs like cumin, oregano and chili powder. “Chili is always a fall favorite, but this recipe is a fun twist on traditional chili,” Kasey says. “I love how simple this meal is to throw together, yet it’s full of nutrients and flavor.”
While you can make the dish in a crockpot, Kasey prefers the stovetop for better flavor and texture. “Sometimes I add extra full-fat coconut milk to make the soup richer and creamier,” she says. “This dish holds memories of a slow, fall Saturday — fire going, football games playing in the background and a warm bowl of chili to enjoy with the family.” Topped with avocado, cilantro or extra jalapeños, this chili is the perfect meal for a chilly weekend.
Ingredients:
- 1.5 – 2 lb. boneless, skinless chicken breasts
- 1 Tbsp avocado oil or olive oil
- 1 medium onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeño, seeds and membranes removed, finely diced
- 6 cloves garlic, minced
- 2.5 tsp ground cumin
- 1 tsp oregano
- 1 Tbsp chili powder
- 1 tsp fine salt, plus more to taste
- ½ tsp black pepper
- 2 cups chicken broth or bone broth
- 1 (14 oz) can full-fat coconut milk (or dairy milk/half-and-half if not dairy-free)
- Juice of ½ lime
- ½ cup fresh cilantro, chopped
- 1 (14 oz) can white beans, drained and rinsed
Optional Garnishes:
- Avocado slices
- Extra cilantro
- Parsley
- Extra jalapeños
Instructions:
- Heat the oil: Place a large saucepan or Dutch oven over medium heat and add oil. Heat until hot.
- Sauté the vegetables: Add the diced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until they begin to soften.
- Add the spices and beans: Stir in the garlic, cumin, oregano, chili powder, salt, pepper and beans. Cook for an additional 30–60 seconds, or until fragrant.
- Cook the chicken: Lay the chicken over the onion and pepper mixture. Add 1 cup of broth and bring to a boil. Reduce heat, cover and simmer for 12–15 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pan.
- Add broth and coconut milk: Pour in the remaining broth and the coconut milk. Bring back to a simmer and cover, allowing the chili to cook for another 10 minutes.
- Finish with lime and cilantro: Remove from heat and stir in the lime juice and chopped cilantro. Adjust seasonings to taste.
- Serve: Ladle the chili into bowls and top with avocado, extra cilantro, parsley or jalapeños if desired.
Pro Tips:
- While you can make this recipe in the crockpot, Kasey prefers the flavor and texture from the stovetop.
- You can prepare the chicken ahead of time in a crockpot with bone broth on high for about three hours or use a rotisserie chicken for convenience.
All of these recipes can be found in the upcoming December/January issue of Peachtree Corners Magazine.
Explore Gwinnett celebrates a decade of culinary creativity with $10 chef-crafted burgers at 23 locally owned restaurants
Explore Gwinnett, the official tourism organization of Gwinnett County, is celebrating the 10th anniversary of its popular Gwinnett Burger Week. Making its anticipated return March 17–23, 2025, the event invites burger lovers to enjoy exclusive, chef-crafted creations for just $10 at 23 locally owned restaurants across the county.
“We are proud to celebrate a decade of Gwinnett Burger Week and the incredible talent of some of our very best local chefs,” said Lisa Anders, chief operating officer of Explore Gwinnett.
“What started as a way to highlight locally owned eateries has grown into a beloved tradition, and we cannot wait for the community to see what we have in store for them this year!”
Throughout the week, each of 23 participating restaurants will feature an exclusive, off-menu burger.
Peachtree Corners highlights include:
- “The Alma” at Marlow’s Tavern — a perfectly seasoned and grilled burger with salsa verde, pepper jack, fried jalapenos, avocado, tortilla strips, lettuce, tomato and onion on a buttered sesame brioche bun.
- “The Blue Flame” at LOL Burger Bar — a 5 oz. premium beef patty topped with homemade macaroni and cheese, pulled pork, blue cheese crumbles and the restaurant’s secret sauce to add a bit of spice.
- “Fired Up Burger” at Firebirds Wood Fired Grill — a wood-grilled burger, lettuce, tomato, pepper jack cheese, jalapeno bacon jam, fried onions and tangy mayo topped with fried pickles garnish.
- “K-BBQ Burger” at Stäge — an Angus beef smash burger with Korean BBQ glaze, roasted cheese corn, house-pickled veggies and gochujang mayo on a sesame brioche bun.
Gwinnett Burger Week digital pass
Back for its second year, the Gwinnett Burger Week Digital Pass encourages diners to check in at participating restaurants and earn points throughout the week, which are redeemable for prizes.
Each check-in is worth one point. Points can be redeemed for exclusive Gwinnett Burger Week merchandise from Explore Gwinnett, including restaurant gift cards, t-shirts, totes, sicker packs and a special edition 10th anniversary burger sticker designed by Lawrenceville-based artist Max Eve in celebration of this milestone.
Diners can also vote for their favorite burger by uploading an image of their receipt to the Gwinnett Burger Week website.
The Wall of Fame
Participants who track their dining experience at 10 or more restaurants throughout the week will be inducted into the Gwinnett Burger Week Wall of Fame with their photo published on Explore Gwinnett’s website.
“Our 10th anniversary milestone reflects the passion and creativity of Gwinnett County’s culinary community and the enthusiasm of all those who make this event a success year after year,” said Anders. “We can’t wait to indulge in the exclusive $10 burger creations ourselves, as we toast to 10 years of one of our favorite events!”
More details
To sign up for the Gwinnett Burger Week Pass, visit ExploreGwinnett.org/Gwinnett-Burger-Week/Burger-Week-Prize-Pass and provide the participant’s name, e-mail address and mobile phone number. A link will be sent to the participant’s phone, allowing them to access the pass and add the pass icon to their home screen.
For a full list of participating restaurants and limited-time burger offerings, visit exploregwinnett.org/gwinnett-burger-week.
Stay up-to-date on the latest Explore Gwinnett news by following @ExploreGwinnett on Instagram or ExploreGwinnett on Facebook. Diners are encouraged to share their experience on social media by using the hashtag #GwinnettBurgerWeek.
The South African fast-casual favorite expands in Georgia, bringing its signature flame-grilled spice and art-filled interiors to Peachtree Corners
Less than six months after opening its flagship Atlanta-area location at Perimeter’s High Street, world-famous South African restaurant brand Nando’s PERi-PERi opened its second Georgia restaurant to the public — for lunch and dinner service — on Tuesday, February 25.
Located within the premier mixed-used development and outdoor lifestyle center The Forum Peachtree Corners, Nando’s PERi-PERi is ready to offer its beloved flame-grilled chicken dishes, signature hot sauces and more to Atlanta-area locals and visitors alike.
“Atlanta has shown us so much love with the opening of our first location at High Street, so we couldn’t be more thrilled to expand our footprint in Georgia by bringing Nando’s to The Forum Peachtree Corners,” said Sepanta Bagherpour, chief brand officer at Nando’s PERi-PERi. “As a brand so rooted in community, we are excited to be a part of this lively hub where food, fun and connection unite.”
PERi-PERi flavor
Nando’s is known around the world for their flavorful flame-grilled chicken, and the concept’s popularity can be traced to PERi-PERi — or African Bird’s Eye Chili — the heart and soul of the Nando’s experience.
“We marinate our chicken in PERi-PERi for at least 24-hours, so the flavor goes right through to the bone,” Bagherpour explained. “Then we grill it over an open flame and baste it with PERi-PERi sauce to the customer’s preferred spice level. That’s what makes our chicken so addictive.”
Nando’s sources its PERi-PERi in Mozambique, Zimbabwe, Malawi and South Africa via a network of 1,400 local farmers who are empowered with upfront access to funds, equipment and seedlings. And before the growing season even starts, they are guaranteed a fair price purchase commitment.
Warm space and friendly service
Nando’s intensely loyal following has not only been driven by its high-quality food, but also by its friendly service presented in a relaxed atmosphere that elevates the typical fine-fast casual experience.
Every Nando’s location is uniquely designed with earthy textures and vibrant colors that reflect its sunny African heritage while retaining a sense of place in which it lives and breathes.
The restaurant’s location in Peachtree Corners is no exception.
Designed by Fusion, Nando’s at The Forum is packed with custom lighting, furniture and authentic art imported from South Africa, showcasing the strong ties to its cultural heritage.
On a prominent corner within the newly refurbished open-air development, the new Nando’s visibility is boosted by its large, canopy-covered outdoor seating area. Inside the restaurant, guests will feel warm and welcome with design elements that balance the contrast of raw, textural finishes and saturated hits of color and pattern.
A great fit for The Forum
“As we continue energizing The Forum with new experiences for guests, Nando’s PERi-PERi stood out as an international favorite that would excite the community,” said Adam Schewgman, director and head of retail leasing at Jamestown. “From the inventive menu options to the meticulously selected design elements, we’re looking forward to giving visitors a taste of South Africa right here in Peachtree Corners.”
About Nando’s PERi-PERi
Since making its 1987 debut in Johannesburg, South Africa, Nando’s has spread its flame to legions of fans in 24 countries on five continents. The company entered the US market in 2008 with the opening of its first location in Washington, D.C., and now operates nearly 50 restaurants in and around Virginia, Maryland, Washington, Chicago, Texas and now Georgia.
For more information visit nandosperiperi.com or follow @nandosusa on Instagram.
Metro Atlanta’s food scene is a tapestry of flavors, cultures and culinary creativity. Long known for its traditional Southern fare, recent years have also seen an increase in the number of restaurants — both independent and franchise — showcasing international, fusion or new South cuisines opening throughout the city.
While the busy food halls and trendy eateries in Midtown and Buckhead may get a lot of press, the northern suburbs, including Peachtree Corners, Norcross and Duluth, are experiencing a culinary Renaissance of their own.
Dozens of new and exciting restaurants have opened in Peachtree Corners over the last few years, with more planned for 2025.
Reflecting the eclectic tastes of a growing community, places like Stäge, H&W Steakhouse, and Fire & Stone Italian Pizza Kitchen have joined long-standing favorites such as J. Alexander’s and Taqueria del Mar in finding a following.
The upcoming scheduled openings of Golestan, Sei Ryu and the multi-restaurant lineup at The Forum’s new Politan Row has only added to the buzz around dining in Peachtree Corners.
With so many incredible places to choose from, figuring out where to enjoy your next lunch or dinner out can be a challenge. So, we turned to a few experts for help. And who knows the local food scene better than the influencers who get out, taste and share their thoughts on the latest and greatest spots in the city?
The following foodies answered the call to share some of their picks for must-try restaurants in Peachtree Corners and Norcross, with choices that offer something for just about every taste.
From Southern favorites to sushi, seafood, steak and more, these are a few of the local restaurants to check out — or revisit — in 2025.
Lena Ahn (@atlbestbites)
Dahlia’s Restaurant & Porch
One of Peachtree Corners newest restaurants, Dahlia’s Restaurant & Porch serves Southern American fare in the heart of the city. The setting is casual, and they often have live music in the evenings, which is a nice touch. They also have a beautiful patio, so be sure to dine outside when you can to truly enjoy the facilities.
On my most recent visit, I ordered the Bourbon Glazed Peach Pork Belly, Grilled Steak, Red Chile Glazed Shrimp and Bourbon Pork Tenderloin. The shrimp was crispy and flavorful, and you can’t go wrong with steak!
Mai Le (@lemaitravel)
Stäge Kitchen & Bar
This was our third visit to Stäge Kitchen & Bar, and once again, it did not disappoint. The quality of the sushi here remains absolutely incredible. Every roll is fresh, flavorful and beautifully presented, showcasing the attention to detail that sets this place apart.
The consistency of the flavors and the impeccable service make it a standout spot. Whether you’re a sushi aficionado or just starting to explore Japanese cuisine, Stäge delivers an experience that keeps you coming back.
Highly recommend this gem for anyone seeking high-quality sushi in a welcoming atmosphere!
The Spider-man, Phoenix, Hotel California, Smoking Gun, Tsunami and Goku rolls were melt-in-your-mouth good! (My personal favorites were the Hotel California and the Phoenix.)
We loved their calamari and grilled Spanish octopus. Both were very flavorful and fresh.
The Lychee Martini and Whiskey Sour were the best drinks we’ve had in a while — strong but perfectly not-too-sweet that will warm you up.
And you need to get the brownie as the complimentary dessert; It’s our favorite!
Adam & Cole (@atlfoodiesofficial)
H&W Steakhouse
One of the BEST meals we had in 2023 and one of the best new restaurants we’ve dined at overall is hands down H&W Steakhouse in Peachtree Corners.
This stunning, fine-dining steakhouse is located 30 minutes outside of Atlanta and is one of the most beautiful restaurants we dined at [last] year.
Serving everything from high-end steaks to luxury delicacies like caviar and A5 Japanese Wagyu, with over-the-top, tableside presentations, you will be absolutely blown away by your meal there.
You also have to end the meal with their famous Turtle Gelato Pie and Carajillo (a Spanish coffee cocktail made with espresso and liquor)! Both were absolutely phenomenal and a great way to end an amazing dinner.
Saadia Raja (@peachy_palate)
Pêche Modern Coastal
Good cheese needs good companions!
Our long overdue Girls’ Night Out led us to Pêche Modern Coastal where we had a cheesy good time.
We started our night with a cheese board and croissants followed by the Beet Cannelloni and Burrata and Peach salad from their small plates menu.
For our entree, we had the Truffle Pasta, which was delicious.
I loved the patio at Pêche. We hung out [there] even after they closed. I can’t wait for spring and summer to come so I can enjoy it again.
Helen Dong (@_helenfoodie)
Super Banh Mi Pho
I finally got to try Super Banh Mi Pho, and I’m definitely coming back!
This Vietnamese restaurant has been on my list to try, and everything we got was so good! Some of my favorites are their banh mi and pho, which are made with fresh ingredients. The broth was so good, and adding in all the fresh ingredients made it taste even better!
Editor’s note: Serving traditional Vietnamese dishes, the family-run Super Banh Mi Pho has developed a following among local foodies not just for its excellent food, but for its buzzworthy Dragon Ball Z décor, lively atmosphere and fun events.
This article originally ran in the February/March issue of Peachtree Corners Magazine. A digital edition of the publication can be found here.
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