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Recipes - Soups & Salads

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Nabeel's John Krontiras Avgolemono soup recipeJohn Krontiras shares Nabeel’s Avgolemono soup recipe.

By Jan Walsh

Photography by Beau Gustafson


Avgolemono is a creamy and bright Greek, egg-lemon soup. Yet it contains no cream.  
Perhaps the most famous of all Greek soups, Chicken soup Avgolemono is found
on the menu of most Greek restaurants, including Nabeel’s Café and Market (and is available by the quart from the Market). It is also the first course at most Greek holiday celebrations.
dyron's gumbo recipe chef randall baldwinChef Randall Baldwin prepares gumbo at Dyron’s Lowcountry.  

By Jan Walsh

Photography by Beau Gustafson


When it comes to seafood gumbo, I want dark rue, perfect piquancy and very little rice. And I have found none better anywhere than the gumbo at Dyron’s Lowcounty. The Seafood Gumbi is a cult dish here at Dyron’s, which the “regulars” can’t get enough of—no matter the season.


dyron's lowcountry chef randall baldwin grilled peach salad recipe Dyron’s Randall Baldwin whips up a salad of local ingredients.

By Jan Walsh

Photography by Beau Gustafson


I just love in season salads made with local ingredients. And today at Dyron’s Lowcountry executive chef, Randall Baldwin demos a salad made with Chilton County peaches.  Sous chef Scott Cohen is also here to help. He takes over the hot grill while Baldwin executes the cool stuff. You can do the same at home by having your grill master add peaches and onion to the grill while cooking the steaks, chicken, or seafood—while you stay in the air-conditioned kitchen prepping the remaining salad ingredients. The results are an impressive yet easy to make salad that mixes hot and cold on a plate that is a beautiful mix of fruit, greens, onions, nuts, cheese, and balsamic.
Slice pizza and brew chef terrill vegetable soup Some of the city’s best soups are found at Slice.

By Jan Walsh

Photography by Beau Gustafson


I am always open to hearing the soup specials when eating at Slice Stone Pizza and Brew. Experience has taught me that not only does Chef Terrill Brazelton make awesome pizzas using seasonal and local ingredients, he also knows his way around a pot of soup. His French Onion—served in a bread bowl—is as good as I have ever had, maybe the best. And now that fall is in the air, local root veggies are finding their way both onto the pizzas and into the soups at Slice.
Giani Respinto’s oyster soup is made for lovers.

By Jan Walsh

Photography by Beau Gustafson


According to mythology Aphrodite, the Goddess of Love and Beauty, sprang from an oyster shell. And aphrodisiacs are named for her. So if you are cooking for your Valentine, it can’t hurt to include some oysters as an aphrodisiac. Oysters also have a lot of zinc and iron. Zinc deficiencies affect male fertility, and iron deficiency makes one tired. GianMarco’s Giani Respinto does not skimp on the oysters in this sexy dish.
Silvertron’s Marco Morosini makes one cool salad.

By Jan Walsh

Photography by Beau Gustafson


Panzanella is a Florentine salad of bread and tomatoes—also known as panmolle. And until the 20th Century it was based on onions, rather than tomatoes. The Silvertron Café’s owner and chef Marco Morosini mixes his Italian heritage with local tomatoes, watermelon, cucumbers and onions to create a his tasty version of this dish.

chris hastings recipeChris Hastings shares his recipe for Grilled Jumbo Asparagus with Head-On Florida Hoppers and Preserved Lemon Vinaigrette.

By Jan Walsh

Photography by Beau Gustafson

Florida hoppers are not frogs! They are a variety of pink shrimp with a distinctive red spot on their tail. Beloved by boat captains and land lovers alike, the hopper is one of our favorites of the five wild, American shrimp varieties. 

Baby Greens

George Reis tosses homegrown, local organics of Michael Dean Farms.

By Jan Walsh

Photography by Beau Gustafson

Ocean's chef George Reis is an experienced chef with accolades abound. Yet Reis realizes that no amount of culinary knowledge or learned technique can improve the quality of the product being prepared. "I love to buy locally grown produce, not only for the freshness but for the flavor that it adds to all of our salads and entrees," he says.

 
 
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