January 03, 2017 by Katie Kriner

Supplier Spotlight: Apex Food Company

Apex Food Company was cofounded in Apex, NC by two stay-at-home moms, Neha Avasthi and Anupama Singh, who followed their common passion- They both were foodies, and they both loved to entertain people by making unique meals. They were driven by “healthy eating”and “healthy cooking". Based on hundreds of years old recipes and honestly-picked ingredients, they created food that everyone loved, food that left people of every age group and ethnicity demanding more. The challenge to create unique, addictive foods while keeping “goodness at its peak” was met... And the Apex Food Company was founded.

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December 21, 2016 by Hadi Irvani

Supplier Spotlight: Camellia Brand

Camellia is a trusted, family-owned New Orleans company that’s been offering the highest-quality beans since 1923. Their great-grandfather, Lucius Hamilton Hayward, founded the company to sell red beans in the old French Quarter Market in New Orleans, and since then they’ve expanded to offer beans, peas, and lentils to the world. Camellia's legumes are non-GMO, gluten-free, and meet the “Hayward Standard” – the name their growers gave their bean quality standard – which exceeds the top USDA requirements. New Orleanians are famous for their Red Beans & Rice, and they consistently reach for Camellia's beans to make them – as does Pableaux Johnson, the food lover behind our Red Beans & Rice meal kit containing Camellia Red Kidney Beans.

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November 28, 2016 by Wyatt Williams

PeachDish Magazine: Authenticity

John Fleer is in a good mood. It is Tuesday, which means both of Fleer’s Asheville restaurants, Rhubarb and the Rhu, are closed, but this isn’t a day off. He’s got checks to write, produce to pick up, errands to run. On top of that, Hurricane Matthew has just sent thousands of coastal Carolinians into town. Rhubarb’s kitchen didn’t plan its orders for such a busy week, and the restaurant rushes have become unpredictable for servers, thronging the bar at odd hours or packing out every table right before closing time.

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November 22, 2016 by Katie Kriner

Charlene's Banana Pudding

We had the pleasure of having Charlene, the vibrant mother of our visual storyteller Kate Blohm, in our test kitchen this week to showcase her famous banana pudding recipe- and to give us a lesson in how good food, family and tradition are the foundations to a classic southern holiday season. This recipe is only made easier and more fun when there are two sets of hands aiding in the process, and the rewards? Sweet homemade goodness only begins to describe the first delectable bite- but don't take our word for it... the proof is in the puddin'!

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November 21, 2016 by Hadi Irvani

Dixie's Cranberry Relish

We recently had a very special visitor at our test kitchen. Dixie Winfrey, mother of PeachDish President Judith Winfrey, gave us a lesson on how to prepare her famous Cranberry Relish. This dish is a Thanksgiving classic, and many families, like the Winfrey clan, have their own version. Enjoy Dixie's recipe below- it requires few ingredients and produces outstanding results. Best of all? This recipe is manageable- as Dixie says, "It's not cooking, it's fixin'." We could not have said it better ourselves...

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November 08, 2016 by Katie Kriner

Supplier Spotlight: 5ive Oaks

This small business located in Birmingham, Alabama thrives on two simple concepts: the paramountcy of family tradition and the striking power of Grandmother's pepper jelly recipe. Although owners Timothy and Heather Murphy recently formed the business in the last year, pepper jelly and canning has been a strong family tradition for generations, and it was through community response and canning lessons from grandmother Carolyn Oyler that the Murphy's decided to take the leap at owning a business. Here's more about the 5ive Oaks adventure:

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October 31, 2016 by Hadi Irvani

Ingredient Spotlight: Brussels Sprouts

Members of the Brassica family, Brussels sprouts are cruciferous veggies packing a powerful punch of nutrients. Cruciferous is Latin for "cross-bearing" and is representative of the small cross-shaped pattern on these vegetables' flowers. While no one knows their true origin, they are thought to be from Belgium (near Brussels!) and have been cultivated for over seven centuries. Brussels grow vertically on a stem and resemble mini-cabbages, and their taste and texture are reminscient of broccoli and cabbage, which are also members of the brassica family. Their growing season favors colder months, making this a perfect ingredient to have on hand for hearty, vegetarian winter dishes.

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August 28, 2016 by Emily Clausen

Meet the Chef: Whitney Otawka

Whitney Otawka came into the PeachDish test kitchen recently to make us her Ribbon Series Low Country Boil with Smoked Paprika Butter. The Lowcountry region spans from South Carolina marshes to the Georgia coasts and this dish (sometimes referred to as Frogmore Stew) is a classic preparation of ultra high-quality ingredients. The Georgia shrimp, sausage, corn, and potatoes soak up the spices and rich butter while bringing their own sweetness to the plate (or newspaper, as it were). This is a dish that our test kitchen team went wild for-- once Whitney turned out that steaming pot of savory Lowcountry deliciousness, there was no working until we about licked the ink off the paper.

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August 22, 2016 by Katie Kriner

Okra: A World Traveler

Okra’s ancient origins are rooted in southern Ethiopia. Travelling west to Europe via mass migrations and east to Asia via the spread of Islam, Okra began to dig its roots into gardens and food cultures throughout the world thousands of years ago; well before its trip across the Middle Passage to the New World. In fact, it wasn’t until the 1700s that okra hit the scene in colonial America (most notably in the port towns of Charleston and New Orleans) and served as a common thread among those enslaved and in charge of dinner. Often stewed with a mixture of onions, peppers and tomatoes, or served mixed with rice and called “Limpin’ Susan”, okra was a dinner staple during the hot summer months- as it turns out, this hardy vegetable loves the southern heat that tends to scorch its garden brethren. Due to the “slimy” mucilage substance within the actual pod, okra serves as a fabulous thickener and eventually made a splash in signature soups and stews of the South, such as Brunswick stew, Kentucky burgoo, and of course, gumbo...though it took several generations of more affluent (French) cooks to morph a simple okra soup into the thick, spicy mixture of seafood, chicken and southern vegetable we’re more familiar with.

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August 03, 2016 by Emily Clausen

Meet the Chef: Kevin Gillespie

Kevin's PeachDish, Stuffed Tomatoes with Savannah Red Rice and Creamed Shrimp is a part of our Ribbon Series. This dish features premium local ingredients that reflect the fine dining experience of Gunshow and Gillespie's talent. The Stuffed Tomatoes with Savannah Red Rice and Creamed Shrimp show off the art of cooking, making it a perfect dish for date night, special occasions, or if you're just looking to treat yourself. Kevin joined us in the PeachDish kitchen to make this wonderful dish-- learn more about it below!

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August 03, 2016 by Emily Clausen

All About Spoon Bread

Spoon Bread is a dish unique to the South. Like so many Southen dishes, its history is borrowed from different cultures and times. Also like many Southern dishes-- your grandmother probably has a very specific way to make it-- one she's willing to fight for. We'd like to humbly offer our spoonbread with this week's Sauteed Catfish with Spoon Bread and Buttered Green Beans. We promise it's so good that not even Grandma could fuss you for trying something new.

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June 27, 2016 by Emily Clausen

Meet the Chef: Jennifer Hill Booker

We're so excited to add a new dessert kit to our store line-up, right at the height of peach season! Jennifer is a Georgia Grown executive chef, cookbook author, and food writer whose culinary style is "Modern Southern Healthy Cuisine with a French Accent." Her first cookbook, Field Peas to Foie Gras, marries traditional southern cooking with French techniques and influences in a way that any contemporary cook can appreciate. Jennifer's roots are in Mississippi and she received her culinary certification from Le Cordon Bleu in Paris- she now lives in Lilburn, Georgia with her two daughters. Jennifer Hill Booker has been a guest chef around the world and is a member of the James Beard Foundation, the Atlanta chapter of Les Dames d’Escoffier International, the Georgia Restaurant Association, Slow Foods, and Georgia Organics.

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May 31, 2016 by Hadi Irvani

Meet the Chef: Chinese Southern Belle's Natalie Keng

Natalie Keng is a food, culture & diversity expert, writer, entrepreneur and former elected official. A native of Atlanta, she grew up working in the family restaurant then went on to graduate from Vassar College and the Harvard Kennedy School, respectively. Natalie is a guest host/producer on PBS's Georgia Traveler show and contributing writer to several publications. She serves on the board of Keeping It Wild, a nonprofit dedicated to diversity and the environment, the Vassar Fund Council and is a volunteer of the Harvard Club of Georgia and Metro Atlanta Cycling Club. She often teaches with her mother, Margaret Keng, "Teacher of the Year" and home chef emeritus.

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May 24, 2016 by Emily Clausen

Baffled by Bog?

Chicken bog. Not the most glamorous name, but would a dish called by any other name be just as tasty? Well, sure, but we have to admit- bog is pretty accurate when talking about this Carolina Low-Country chicken stew. The chicken and gravy in this dish tend to swamp the rice, closely resembling the region from which it hails. Also known as pilaf, perlow, or if you’re from deep in the marshlands, purloo, this dish is a sauce-laden combination of chicken, rice, pork product (in our case, bacon!), and spices that give just enough heat. If you’ve never heard of chicken bog, don’t be too surprised; it’s a name you’re more like to hear from your grandmother than see published in the Times. A one-pot-wonder like chicken bog is eaten regularly but seldom talked about outside of the family table.

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February 18, 2016 by Morgan Rochofski

Ingredient Spotlight: Grits

While it's been nearly fourteen years since Georgia declared grits as the official prepared food of the state, Georgians and Southerners alike still consider this humble dish a staple on any good soul food menu. We can thank the Native American Muskogee tribe for inventing grits by grinding corn or hominy into that gritty texture we still know and enjoy today. We can also thank the Gullah Geechee in the marshlands of the Carolinas for pairing grits with the fish they caught with the nets they cast from the low-country shores.

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February 16, 2016 by Hadi Irvani

Meet the woman behind Atlanta's Chinese Southern Belle.

Meet Natalie Keng, the Founder and Owner of Chinese Southern Belle, a company whose sauces blend classic Asian flavor with traditional Southern ingredients. Natalie's background in good food is one that extends through both generations and continents, and pays homage to the way that food can connect people of different cultures, ethnicities, and backgrounds. We're excited to feature Natalie's sauces, made right here in Atlanta, in our menus.

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February 12, 2016 by Hadi Irvani

Meet the Chef: Virginia Willis

We feel honored to be able to present to you a dish from legendary Southern chef, Virginia Willis. Virginia is the author of "Lighten Up, Y'all," "Bon Appétit, Y'all," "Basic to Brilliant, Y'all," "Okra: A Savor the South Cookbook" and "Grits." The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans love her knack for giving classic French cooking a down-home feel and reimagining Southern recipes en Français. She is currently in development with WGBH for a series called "Secrets of the Southern Table: A Food Lover’s Tour of the Global South" to air nationally on public television stations.

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December 28, 2015 by Hadi Irvani

Ingredient Spotlight: Sorghum

We consulted our resident Southern Grandmother and she told us that when she was growing up in the mountains of North Georgia, there was a man who had all of the equipment needed to make sorghum from start to finish and he’d venture from house to house, using the crops from each farm to fill dozens of jars that the family would put away to use throughout the year. The town knew that this was happening not by the sight or sounds of heavy machinery, but rather by the sweet, hunger-inducing smells that wafted throughout the town as the sweet juice boiled. She also said that children would take leftover biscuits from breakfast, poke a hole in the top of them, pour sorghum into that hole, and bring this treat to school for a snack.

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November 30, 2015 by Hadi Irvani

Meet the Chef: Nicole Taylor

Chef Nicole Taylor recently visited our Test Kitchen to prepare her Wild Rice Pilaf with Cranberry & Pecan. Nicole currently hosts Hot Grease, a food culture podcast, and is the principal of NAT Media. She has contributed to First We Feast, Cherry Bombe, Amtrak, Southern Foodways Alliance's Gravy, and Travel Noire. Her recipes are featured on Colorlines, Design*Sponge, the America I Am: Pass it Down Cookbook, and The Way We Ate: 100 Chefs Celebrate a Century at the American Table Cookbook. She lives in Bedford-Stuyvesant, Brooklyn. Read more about Nicole below!

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November 03, 2015 by Hadi Irvani

Meet the Chef: Nancie McDermott

We are thrilled to offer Chicken & Sausage Gumbo, Cajun-Style by guest chef, Nancie McDermott this week! Nancie is a Southern food writer and cooking teacher who has authored ten cookbooks. This recipe comes from her latest cookbook, "Southern Soups & Stews" (which you can purchase in our online shop!). Read more about Nancie below, and be sure to order Nancie McDermott's Chicken & Sausage Gumbo, Cajun-Style by Sunday, November 8th, at midnight!

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September 23, 2015 by Hadi Irvani

Weekly Beer Pairings September 29, 2015

Looking for the perfect brew to go along with your PeachDish meals? We've got you covered. We've partnered with the owners of BeerGirl, a local Atlanta shop, to help you select the perfect beverage. BeerGirl's passionate owners, Alexia Ryan and Erik Lewis opened their shop with the dream of connecting the people of their community with delicious craft beer from the South and beyond. Here are this week's suggested pairings:

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September 09, 2015 by Hadi Irvani

Beer Pairings for the Week of September 15, 2015

Looking for the perfect brew to go along with your PeachDish meals? We've got you covered. We've partnered with the owners of BeerGirl, a local Atlanta shop, to help you select the perfect beverage. BeerGirl's passionate owners, Alexia Ryan and Erik Lewis opened their shop with the dream of connecting the people of their community with delicious craft beer from the South and beyond. Here are this week's suggested pairings:

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September 02, 2015 by Hadi Irvani

Beer Pairings Week of September 8, 2015

Looking for the perfect brew to go along with your PeachDish meals? We've got you covered. We've partnered with the owners of BeerGirl, a local Atlanta shop, to help you select the perfect beverage. BeerGirl's passionate owners, Alexia Ryan and Erik Lewis opened their shop with the dream of connecting the people of their community with delicious craft beer from the South and beyond. Here are this week's suggested pairings:

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August 27, 2015 by Hadi Irvani

Weekly Beer Pairings for September 1, 2015

Looking for the perfect brew to go along with your PeachDish meals? We've got you covered. We've partnered with the owners of BeerGirl, a local Atlanta shop, to help you select the perfect beverage. BeerGirl's passionate owners, Alexia Ryan and Erik Lewis opened their shop with the dream of connecting the people of their community with delicious craft beer from the South and beyond. You can find their shop at Here are this week's suggested pairings:

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August 17, 2015 by Hadi Irvani

Ingredient Spotlight: Israeli Couscous

Israeli couscous (also know as "ptitim," "pearl" couscous or "Jerusalem" couscous) is pasta that has been shaped into small balls resembling rice and toasted. The background behind this ingredient began not too long ago in the 1950s in Israel. There the prime minister asked one of the nation's leading food manufacturers to create a wheat-based rice substitute. The result was ptitim, or balls made from hard wheat flour that were then oven-roasted. While "couscous" has been consumed for centuries by North African, Palestinian, Jordanian and Syrian cultures, the "Israeli couscous" is a more novel ingredient on the market.

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July 27, 2015 by Hadi Irvani

Ingredient Spotlight: Pimento Cheese

Referred to as the "pâté of the South" by those below the Mason-Dixon Line, pimento cheese originally hails from New York (gasp!). Now a creamy concotion of pimento peppers, mayonnaise and shredded cheese, this long-popular Southern spread began as a mixture of canned pimentos and cream cheese. It has evolved into both a staple stocked in the standard Southern pantry and a gourmet condiment worked into trendy "modern Southern" restaurants. Atlanta-based Watershed presents a "pimento cheese pecan log with benne wafers and pepper jelly" (drool) while Homegrown (which has served Mr. President himself) boasts a homemade grilled pimento cheese sandwich.

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June 25, 2015 by Hadi Irvani

Meet the Chef: Terry Koval

Known for his creative and sustainable approach to cooking, Chef Terry Koval of Wrecking Bar Brew Pub in Atlanta is no stranger to good food. The wheels of Terry's fate as a chef were set in motion when he headed west to San Francisco in the hopes of becoming a professional skate boarder. While he didnt' become the next Tony Hawk, this fateful move introduced him to a bounty of farm-to-table fare that would define his style of cooking.

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June 11, 2015 by Hadi Irvani

Supplier Spotlight: Heritage Foods USA

When Mario Batali and Alice Waters are serving on a company's advisory board, you know you're in capable, conscious-driven hands. That is precisely the case for the pork purveyor of our Pork Chops with Mustard Gravy and Radishes, Heritage Foods USA. Heritage Foods, a wholesale and mail-order meat company, only sources product from farmers who grow healthy, humanely-treated and heritage breeds* of animals. This means no antibiotics or growth hormones are involved in the animals' free-roaming, natural environment-friendly lives.

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