When Steven Satterfield cooks for others, he does it with intention. “If someone brings you something delicious they’ve made, you know they’ve been thinking about you the whole time they were making it,” says the co-owner and executive chef of Miller Union in Atlanta. “I think that’s really comforting and makes people feel appreciated at a time when they might really need it.” At the height of the pandemic, with the restaurant shuttered, Satterfield and his team answered the comfort-food call, feeding two hundred meals a day to health-care workers as part of a program funded in part by the NBA’s Atlanta Hawks. And they did it in style: Each meal not only delivered an appetizer, salad, entree, and dessert for two, it also included a handwritten thank-you note, menu, and ingredient list.
When cooking for friends and neighbors or anyone in need of a pick-me-up, the vegetable-loving chef turns a classic casserole into a showcase of Southern flavors, combining greens, field peas, and a healthy helping of cornbread. “This is the ultimate comfort dish, and I love that it’s uniquely Southern,” Satterfield says. “The wet cornbread topping bakes in the oven, and the top gets crispy while the bottom gets steamed—like spoon bread. Everyone I make this for is like, ‘This is my new favorite jam.’”