Eye Candy: Beard House

Peaches on Daikon This hors d'oeuvre of Georgia sturgeon caviar with pickled peaches, mimosa, and daikon was served by Hugh Acheson and Peter Dale at their Beard House dinner; the meal featured peaches in every course. Want to put a savory twist on peaches for dinner tonight? Try chef Dale's flavorful Roasted Red Pepper, Peach, and Sweet Onion Salad as an accompaniment for fish, pork, or even simple slices of grilled bread. July 9, 2009, The Beard House, NYC (Photo by Michael Johnston)

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Eat this Word: Boiled Peanuts

Boiled PeanutsWHAT? Dixie Dorito. With their quirky Lee Bros. Boiled Peanuts Catalogue, Matt and Ted Lee brought this Deep South treat to the attention of New Yorkers about a decade ago. The Lee Bros. catalogue, which can be found online at www.boiledpeanuts.com, offers lots of tips about the snack, not to mention an “I brake for boiled peanuts” T-shirt. Their peanuts, the siblings promise, “are guaranteed to turn any party into a cultural event.” To make the snack, raw unshelled peanuts (either fresh “green” or dry) are boiled in salted water for as much as two hours. The resulting snack is closer to edamame than to roasted peanuts, and, like edamame, is eaten by popping open the shell and slurping the peanut and salty brine. In many parts of the south, boiled peanuts are sold as a roadside snack. In Hoppin’ John’s Lowcountry Cooking, Southern food expert John Martin Taylor wrote, “No one knows the origin of our singular treat, but to

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