Chefs are dusting off their braising pans and stocking up on root vegetables as the nation hunkers down for winter. The mercury might be dropping, but the trends of comfort food with a twist, distinctive ingredients, small plates, and local and seasonal products are all on the rise. Chefs say we can even expect a continuation of lighter fare on menus. For example, John Metz, chef-owner of seven-unit Marlow’s Tavern, based in Atlanta, and Aqua Blue in Roswell, Ga., is using starches ...

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