This vibrant and bold slaw comes from The Tupelo Honey Café: New Southern Flavors From the Blue Ridge Mountains by Elizabeth Sims with Chef Brian Sonoskus (Andrews McMeel Publishing, 2014). It’s the second cookbook from the popular Asheville, NC, restaurant, which will be opening a location in Sandy Springs early next year.
After spending most of this summer in France, I’m finally back—and glad to see that Georgia peaches are still in season. A fresh peach is one of the season’s sweetest snacks, but if you’re looking for dessert inspiration, here’s a satisfying recipe that comes together with little effort.
Pearl barley cooks quickly, making it a convenient grain for fast weeknight dinners. You’ll find the other main ingredients in this main course salad—sweet corn, tomatoes, peppers, and zucchini —at area farmers markets now.
Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter).
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Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.