Stories by Marcus Stone
20 stories
Cast-Iron Ribeyes with Collard & Spring Onion Salsa Verde
Where Atlanta soul meets Charleston fine dining: a butter-basted cast-iron ribeye topped with a raw, bright collard green salsa verde.
March 9, 2026
Sunday Mornings, Elevated: Brown Butter Crab Omelet
Honoring my grandmother's Atlanta kitchen with a Charleston twist on our weekend crab scramble.
March 7, 2026
Friday Night Fish Fry, Reimagined: Pecan-Crusted Catfish
Friday night fish fries were sacred in my Atlanta neighborhood. Today, I am honoring those memories with a shattered pecan crust, creamy butter beans, and a bright raw collard slaw.
March 5, 2026
Sunday Suppers Reimagined: Potlikker-Braised Spring Lamb Shanks
This dish marries my grandmother's Sunday lamb with her legendary potlikker, elevated with a chef's touch of umami and nutty benne seed drop biscuits.
March 2, 2026
Delicate Sautéed Shrimp with Bourbon-Fish Sauce Butter & Quick Okra Relish
I learned in Charleston that our coastal catch deserves restraint. Here is an elegant shrimp starter that bridges my grandmother's table with fine-dining technique.
February 28, 2026
Weeknight Turkey Leg Braise: Sweet-Onion Potlikker, Charred Lemon & a Bowl Full of Sunday
My weeknight answer to Sunday supper: turkey legs braised in sweet-onion potlikker with a bright hit of charred lemon, creamy white beans, and pepper-vinegar greens that wake the whole bowl up.
February 26, 2026
Cast-Iron Grits & Greens Breakfast Cassolettes: Winter Comfort, Atlanta-Style
This is the kind of breakfast that feels like a blanket—stone-ground grits, quick-braised mustard greens, mushroom “gravy,” and a pepper-jelly butter finish that tastes like home with a little chef’s swagger.
February 24, 2026
Sunday Lunch Roast Turkey “Debris” Melt with Quick Pickled Cranberry-Onion & Cornbread-Seed Crunch
The week after a roast, I turn leftovers into a sandwich that eats like intention: turkey warmed in drippings, cheese gone lava, and a bright pickle that snaps everything into focus.
February 22, 2026
Friday-Night Oxtail “Sunday Gravy” (Because Some Weeks Need a Slow Simmer)
My Atlanta idea of “Sunday gravy” was a pot that made the whole house hush. This Friday-night version is oxtails braised into a tomato–red wine gloss, spooned over Carolina Gold rice with skillet cornbread to mop up every last bit.
February 20, 2026
Ham Hock & Charred Cabbage Comfort Soup (With Sweet-Heat Apples and a Cornbread Crunch)
This February soup starts the way my grandmother taught me—smoke, cabbage, and time—then I finish it with a bright little modern wink: pickled apples and cornbread crumb crunch.
February 18, 2026
Cast-Iron Collard “Steaks” & Beans: My Monday-Night Sunday Supper
Collards raised me in Atlanta—slow-simmered, always waiting, always feeding somebody. This skillet version keeps the soul of that pot of greens, but gives it a little smoke, a little snap, and a benne-seed crunch that wakes everything up.
February 16, 2026
Saturday Night Short Ribs: Cocoa–Coffee Comfort with a Pickle Jar Spark
These short ribs braise low and slow in coffee, stock, and a whisper of cocoa, then finish with a glossy pan reduction and a bright pickled onion–raisin relish that wakes the whole plate up.
February 14, 2026
Weeknight Pork Shoulder Steaks, the “Taste Like Sunday” Trick
Pork shoulder steaks were my grandmother’s weekday magic: cheap, forgiving, and somehow always Sunday-good. My version keeps the soul, then wakes it up with apple cider, peppercorns, and a quick skillet gravy that tastes like you fussed for hours.
February 12, 2026
My February Comfort Bowl: Smoked Turkey, Anson Beans, Cornbread, and Chowchow Crunch
When I want lunch that eats like Sunday dinner but clocks in like a weekday, I reach for smoky beans, hot skillet cornbread, and a bright bite of chowchow-style pickles—straight from my Atlanta roots.
February 10, 2026
Sunday Skillet Grits & Greens Bake: A Cast-Iron Love Letter
Creamy baked grits, winter greens, sausage, a cheddar crust—and a black-pepper–sage gravy made in the same honest skillet. This is how my Sundays still taste like home, just dressed a little sharper.
February 8, 2026
Lunch Counter Catfish Melt on Rye, With My Grandmother’s “Pretty” Celery Twist
A hot, crunchy catfish fillet on pan-toasted rye, slicked with green-chile tartar and crowned with quick-pickled celery—Southern lunch counter comfort with a clean, briny snap.
February 6, 2026
Wednesday Skillet Chicken Thighs with Sorghum–Soy Braised Onions, Charred Lemon & Crispy Cornmeal Schmears
My cold-Wednesday kind of supper: chicken thighs braised in sweet onions and a glossy sorghum–soy pan liquor, then crisped in cast iron until the skin turns shattery. It’s comfort food with a quiet little Southern-umami wink.
February 4, 2026
Cast-Iron Peanut–Corn Fritters with Hot Vinegar Comeback Drizzle
My grandma’s hushpuppy spirit, turned up with roasted peanuts and a peppery vinegar drizzle that wakes the whole skillet up. Crisp, snackable, and built for game day—without chaining you to the stove.
February 2, 2026
Cast-Iron Brussels Sprouts with Country Ham “Cracklins,” Cane Syrup Shine & Hot Vinegar Glaze
My Saturday-supper remix of old-school Southern greens: Brussels sprouts seared till crisp, hit with hot vinegar, and finished with country ham cracklins, benne seeds, and a whisper of cane syrup.
January 31, 2026
Southern Deli-Style Braised Chuck “Roast Beef” Sandwiches with Quick Pickled Mustard Greens & Comeback Jus
My Atlanta deli-counter daydream: chuck roast braised until it shreds like roast beef, piled on a soft roll with peppery pickled mustard greens and a comeback-style jus for dipping.
January 29, 2026