Recipe: Peanut Soup with Grilled Peaches
Customers may flock to Chicago and Destin, Florida's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We recently enjoyed his lightened take on peanut soup, a recipe that's rooted in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.
News Feed: September 3
Meet mahlab: a powder made from the seeds of the St. Lucy's cherry. [SE]
The verdict is in: organic is better. [WP]
The story behind McDonald's immortal burgers and fries. [Salon]
The end of summer corn. [Ruhlman]
Know the different cuts of ribs. [HuffPo]
Recipe: Bacon with Pineapple Jus and Bacon-Salted Peanuts
David Katz went hog wild at Chefs & Champagne, serving this braised bacon with gently cooked pineapple and peanuts infused with bacon fat. Keep the heat very low when making the bacon-salted peanuts, or they will burn.
News Feed: June 14
New Yorkers get their hands dirty at Farm Camp. [NYT]
A food label that’s more meaningful than “organic.” [Salon]
A gardening book for children, written by children. [NPR]
Can you eat meat and still claim to support the environment? [HuffPo]
News Feed: February 9
Small distilleries try to compete with powerful corporate liquor brands. [LAT] Alton Brown shares his list of must-have cookbooks. [WSJ] Chocolate and peanut recipes: what's not to love? [Chow] The Street Eats iPhone app pinpoints the location of food trucks in various cities. [Num Num Chronicles] Make your own conversation hearts this Valentine's Day. [SE]Recipe: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail
Chef Shaun Doty’s creamy, porridge-like soup is made with heirloom Carolina Gold rice, enriched with fried quail eggs, and topped with sprinkles of crunchy peanuts and scallions. It's a satisfying bowl of Southern heritage that will warm you on the inside.
News Feed: December 23
Foie gras crepinette, bison terrine, croquembouche: just a few of the dishes on the Alinea holiday staff party menu. [Alinea Mosaic] Are hazelnuts the new peanuts? [LAT] La Grenouille, New York City's last surviving temple to haute French cuisine, holds steady with new three-star review. [NYT] New York Times readers share photos of their favorite holiday cookies. [NYT]Categories
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