Steamed crawfish scented with lemongrass at Crawfish Shack on Buford Highway. CONTRIBUTED BY HENRI HOLLIS

“Ethnic cooking is dead. We are all simply making dinner,” Chris Kimball writes in the introduction of his newest cookbook, “Milk Street Cookbook: The New Home Cooking.”

If reaching for global flavors is how we cook at home, the same certainly is true at restaurants across the country, with chefs — and bartenders, too — taking a cross-cultural approach to food and drink.

The 2018 Spring Dining Guide: Global Mashup explores the new fusion revolution in metro Atlanta, looking at everything from ramen made with pot liquor to collard greens used in quesadillas to crawfish steamed with lemongrass being served up at restaurants around town.

Read all about it at, then listen to the latest episode of the accessAtlanta podcast to hear AJC food and dining editor Ligaya Figueras discuss new fusion. The episode includes conversations with AJC food writers Wendell Brock and Wyatt Williams and a visit to a collaborative dinner by Thai pop-up Talat Market chef Parnass Lim Savang and “Everyday Korean” author Seung Hee Lee.

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