Kenan Hill
🍑 Photographer, teacher, and writer of local food. ✈️ Usually ATL, but always planning our next trip. 🇦🇷 Next: Buenos Aires 👇🏼 Blog + portfolio

Oven Roasted Portobello Mushrooms - Toaster Tuesdays

in partnership with Eric Ripert
My Recipes
Chicken Noodle Soup With Lemon And Leeks
Once again, this weekend reminded me that a supportive community is such a gift. I had girlfriends help me make this chicken noodle soup (even though I could only drink the broth) and do my dishes and keep me on my face icing schedule. I had friends make and deliver delicious, puréed soups. And my sweet husband did most of my bidding even though I've felt remarkably well. Maybe I'm being dramatic about a surgery that tons of people have, but I'm still grateful for all people who make me feel so well-loved. ? (If you're in the mood to say nice things to other people, my #Powersheets giveaway goes through midnight tonight, and you can enter 3 posts back ??)
Ginger & Squash Buttermilk Waffles
Breakfast with my boo // wholegrain buttermilk "bumpkin" waffles (bumpkin = a hybrid of pumpkin + butternut squash) with ginger + lemon zest.
I've been working on this butternut soup recipe with coconut milk, lime, lemongrass, ginger and turmeric. After another 90 degree day, I realized that chilled soup was the answer for this feels-like-summer-but-it's-almost-fall transition. It's brothy and light and even better the next day. #thisisfall #eattheseasons
What's it called when you're too lazy to toast the bread? Open-face avocado sandwich just doesn't have the same ring to it... #🥑
It's so weird and wonderful to alternate meals with summer produce and fall produce, but I'm not mad about it. I've got one foot firmly planted in each season for now. This time it's a super simple salad of cucumbers and tomatoes with a ginger + turmeric vinaigrette and toasted sesame seeds. #eattheseasons #eatlocalATL
No case of the Mondays here thanks to a grain bowl lunch made with weekend leftovers. Quinoa, cucumber, quick-pickled onions, slow-roasted salmon, white bean dip, and arugula microgreens, plus a glass of (local!) sparkling Meyer lemon + honeysuckle water. #weloveatl
Breakfast for dinner before the GoT finale (emphasis on before because eating + watching heads roll don't go well together) 🐉⚔️ His and hers mini quiches with corn, tomatoes, bacon, basil, and gorgonzola. Recipe is on the blog!
Ten years ago, Nick and I went on our first "real" date to @thetopofthehill. That night we agreed to officially be girlfriend and boyfriend because "everyone already thinks we're dating" (solid reason). We had no idea that less than 3 years later we'd have our wedding reception at the fraternity house where we met just 6 days earlier (classier than it sounds on both accounts). We had no idea that 5 years later we'd buy our first home together in Atlanta, Nick as a lawyer and me as an artist. We had no idea that we'd both suffer the loss of a parent in our twenties. We had no idea that we'd travel the world together and eat so much good food and be so invested in our community. We knew so little then about what the next ten years would hold, but we chose each other. And I'm unbelievably grateful that we've chosen each other every day since. So tonight we celebrate the last ten years and the next ten years with these little brown butter cakes filled with chocolate ganache, covered with brown butter-espresso buttercream, and topped with crushed @frenchbroadchocolates coffee toffee. Because YOLO.
I'm pretty sure there are few summer meals not made better by the addition of crispy prosciutto and a cold glass of Provençal rosé. My August "salad" of the month is this: burrata with peaches, tomatoes, basil, and crispy prosciutto. Recipe is up on! #yeswayrosé