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Chefs Tell Us About the Grates, Smokers and Tools that Help Fuel the Fire

Say Adios to Avocado and Make Room for Milk Toast on Your Menu

What We're Reading: Eliminating Food Waste at the Buffet

Bar Normandy's Melon Soup Celebrates the Best of the Season

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Kevin Gillespie Explains How Gunshow’s Service Model Attracts and Retains Cooks
Kevin Gillespie Explains What Separates Atlanta’s Food Scene From the Rest of the South

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Plats du Jour See all recipes of the week

<img typeof="foaf:Image" src="http://plateonline.com/sites/default/files/styles/hero_image_790x450/public/grilledscallopswithsmokedtomatocream.jpg?itok=E28Dtxrs" width="790" height="450" alt="" />

Wood-grilled scallops with sharp cheddar grits, grilled okra and smoked tomato cream

<img typeof="foaf:Image" src="http://plateonline.com/sites/default/files/styles/hero_image_790x450/public/blistered-okra.jpg?itok=5228WSqZ" width="790" height="450" alt="PHOTO: CASSIDYPHOTO.COM" />

Blistered okra with peanuts, pickled shrimp and sorghum vinaigrette

<img typeof="foaf:Image" src="http://plateonline.com/sites/default/files/styles/hero_image_790x450/public/okra-shrimp-rice3236.jpg?itok=t1MEg5K_" width="790" height="450" alt="PHOTO: CASSIDYPHOTO.COM" />

Okra shrimp rice

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