A friend recommended I visit the Smyrna Farmer's Market and I thought this would be a great subject for Serious Eats. The market turned out to be a very small outfit, maybe 10 vendors, in the First Baptist Church parking lot. I made the best of it and visited each vendor. They were a nice mix of wholesome products for the body (soap, lotion), produce (sweet potatoes, zucchini, crabapples) and even a few baked goods (Greek pastries and a retail chain bakery). Having never worked with crabapples before, I was intrigued. I purchased a few pounds of them and decided I'd make jelly. More

It's time for another weekly Market Scene dispatch. Each Monday, one of our various correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from Louise Brescia, who you may know better around these parts as chiff0nade. (Welcome to the other side, Chiffy!) Unfortunately it ain't peach season yet in Georgia, but she did find some good tomatillos, basil, baby mangoes, and Vidalia onions, and even shares her own original recipes for what to do with them! More

[Photographs: Chichi Wang] More Notes from the South Wilber's Barbecue and Currituck BBQ Company » Flip Burger Boutique in Atlanta » Busy Bee in Atlanta » The mighty Appalachian Trail begins in Georgia where the Chattachoogee Mountain Range, dense with towering pines and oak, sprawls over much of the land north of Atlanta. Dusk was setting in as our Prius clung to the dirt road winding up the side of the mountain; having chosen the wrong fork in the road, we made our sojourn back down with little light. By the time we finally reached Atlanta, the city was dark and the streets on which we drove, deserted. Rolling Bones Barbecue shined like a beacon of barbecue light, the... More

Our Nasty Bits columnist is on a road trip down south! Today she checks in with us with thoughts on a Southern offal delicacy. [Photograph: Chichi Wang] "I'll take a plate of your chit-ter-lings, please," I told my waitress. "What was tha', sugar?" she replied. I paused, then thought better. "I mean, your chit-linz," I said. "Oh, the chiltlins!" she said in a moment of recognition. "Sure thing, hon." Chitterlings, or chitlins, are pork intestines in Southern soul food cookery. And that conversation? Just took place in the South. Atlanta, Georgia, to be exact. I'm on a quest for the most barbeque-lickin', pie-dishin', offal-lovin' joints across the grand old American south. I've dived into plates of deep-fried chicken livers, gnawed... More

[Photograph: Bravo] The rise of Top Chef's Voltaggio brothers has gotten me thinking about other prominent chef siblings. The stoic, talented BroVos have just launched a blog and in a few post-Top Chef interviews they've mentioned the possibility of working together in the future. Have other chef sibs succeeded in business together? Definitely. Bob and David Kinkead Bob's a well-known chef based in Washington D.C., David in Massachusetts—already they have a 5-year-old Boston restaurant called Sibling Rivalry. Too bad they got their hands on that name before the Voltaggios. Nothing could be more fitting after their intense neck-in-neck competition in Vegas. The Kinkeads' menu concept is interesting: it showcases dueling interpretations of each ingredient. For example, David's duck entree:... More

Atlanta Journal-Constitution dining writer John Kessler chimes in with a few food trends buzzing in Atlanta right now. Pizza Wars Margherita pie from Varasano's. [Flickr: The Blissful Glutton] The opening of Varasano's Pizzeria has kicked off a new age of pizza one-upmanship in Atlanta that online pundits have dubbed the "Pizza Wars." Varasano, as Slice readers should know, is the displaced New Yorker who spent years trying to reverse engineer the pies from Patsy's. He detailed his experiments, scientific conclusions, and raucous pizza-tasting parties on a webpage that went viral in 2006. A first-time restaurateur, Varasano opened to consistency issues with his sourdough crust and mixed reviews from local critics. But he can make some phenomenal pies in his custom-designed... More

In honor of the upcoming Chinese New Year (Sunday, February 18 ushers in the Year of the Pig), we talked to our food-loving friends around the country to find out where they'd send Serious Eaters for some great Chinese food. Inside, picks from Atlanta, Seattle, Miami, San Francisco, and more, along with the symbolism of some of the food eaten on the eve of the new lunar year. Year of the Pig—Serious Eaters, don't you love that?!? More