What’ll ya have? Varsity chili dogs are in chef Kevin Gillespie’s blood thanks to nine months of cravings when his mother was pregnant. A lifelong love of the Atlanta staple inspired Gillespie to create his own version, which he kindly shares with Dish readers.

Peach season is in full swing, and Aria owner/chef Gerry Klaskala is giving home cooks a savory way to celebrate the sweet stone fruit with his Georgia peach and Vidalia Onion salad. Start any summer meal with this fresh and easy appetizer that combines two of Georgia’s most beloved produce items.

These are my gringo Mexican pigs in a blanket (choncho means “chunky” or “chubby”). I brought them to a Cinco de Mayo party one Sunday, and they disappeared in seconds. It’s a very highbrow recipe that starts with Pillsbury crescent roll dough. You know it’s classy when you start with that! Just slit some smoked sausages, stuff them with Jack cheese and jalapeños, and then wrap them in the dough. Brush with garlic butter and bake the little piggies. A final sprinkling of cheese and smoked paprika is the gourmet touch. Viva Mexico!

Carson Kitchen’s bacon jam with Havarti and toasted baguette is a crowd-pleaser that guests consistently crave. The smoky, sweet, spicy and rich flavors of this shareable spread make it a decadent and comforting appetizer that adds a little something extra to housebound date nights, Netflix bingeing or patio sitting.

Milton’s Cuisine & Cocktails shares their recipe for Deviled Farm Eggs.

This is our signature cocktail at HOBNOB Neighborhood Tavern! We use our unique HOBNOB/Atlanta's American Spirit Whiskey Collaboration Bourbon, but any quality sipping bourbon can be substituted in at home.

As a child, Chef Chris Hastings (Hot & Hot Fish Club, Ovenbird) and his family and would go out each May and pick strawberries from the local “pick your own” farms around Charlotte, North Carolina where they lived. The smell and taste of a perfectly ripe strawberry that is still warm from the sun is one of his favorite food memories.