We are always thrilled to have Sandra Gutierrez as one of our regular recipe contributors, but this week we're especially excited to feature Sandra as a Guest Chef with her recipe for Potato & Chorizo Sopes with Tomatilla Salsa! She joined us in the Test Kitchen to chat with us about food, family and all her favorite things -
13,861 is a pretty exciting number. Why, you ask? Well, as of last week, it just so happens to be the number of pounds of waste PeachDish has diverted away from landfills to create compost for lush, nutrient-rich soil. Our local farmers put this soil to good use; folding it into the land so that healthier, happier plants can grow into tastier, more nutritious fruits and veggies.
Husband-and-wife team Justin Fox Burks and Amy Lawrence AKA The Chubby Vegetarian are cookbook authors on a mission to create compelling vegetarian dishes—they have a knack for making classic, down-home recipes down-right delicious. We love their Fried Green Tomato Po' Boy recipe so much that we had to turn it into a PeachDish! We interviewed Justin and Amy to discover the influences and inspirations in their meatless culinary creations.
Kevin Gillespie is an Atlanta chef, Top Chef contestant, and has been a finalist and semi-finalist for multiple James Beard awards, including "Rising Star Chef of the Year" and for his cookbook "Fire in my Belly." He and his local restaurants, Gunshow and Revival, are proud supporters of the good food movement and serve seasonal, delicious dishes. While always pushing himself to look at the restaurant industry in innovative ways, Kevin Gillespie’s passion lies in serving quality food every day - including his PeachDish recipe, Stuffed Tomatoes with Savannah Red Rice and Creamed Shrimp. He joined us in the Test Kitchen to chat about his favorite cooking memories, what inspires him, and more!
The only thing more timeless than the catchphrase is the dish itself. Although defined as a dish comprised of sweet corn and lima beans, other summer produce like tomatoes, squash, field peas, sweet peppers and okra are always welcome to the party if they're ripe 'n ready to enjoy!
How do you make juicy summer-ripe tomatoes taste even better? Slice 'em thin and layer with fresh herbs, (Duke's!) mayo, and plenty of ooey-gooey cheese, and then bake just until the kitchen smells like, well, the best thing you'll eat this summer.
As the executive chef of the wildly popular Taqueria del Sol and co-author of the best-selling new cookbook, Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen, Eddie Hernandez knows his way around the taco. This week, he visited our Test Kitchen and whipped up our new favorite dish - Fried Chicken Tacos with Jalopeno-Lime Mayo & Green Peach Salad - while we picked his brain to see where he draws inspiration for such yummy food.
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 didn't 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.
As an executive chef, cookbook author, culinary teacher and a devoted mother, Asha Gomez is well-practiced at straddling worlds in more ways than one. This Kerala, India-born chef has lived in the U.S. since she was a teenager. In that time, she's become one of the South's most noted chefs, introducing many to the complexities and elevated flavors of Kerala's cuisine through her cookbooks, restaurants and online video series.
The simple yet endearing combo of smoky shrimp and creamy grits has won the hearts of diners all across the nation. Of the many signature dishes in the southern cuisine Hall of Fame, shrimp and grits is somewhat of a newcomer to the scene.
We're tickled pink to feature the award-winning food writer, culinary instructor and "gravy queen" Sheri Castle as our latest guest chef! As a regular recipe contributor to the PeachDish Menu, she's known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.
North Carolina native, author of ten cookbooks, self-proclaimed "food detective" and our great friend, Nancie McDermott reveals what inspires her in the kitchen and at the writer's desk. Oh, and did we mention that Nancie is a PeachDish recipe contributor?! She regularly creates new recipes that turn into delicious PeachDishes every week, and we're extra excited to feature her Chicken & Sausage Gumbo, Cajun-Style on our menu. Nancie's an expert at Southern Soups and Stews (really - she wrote the book on it, and that's the title!) so you better believe this gumbo is every bit as spicy and comforting and lip-smacking good as you would find in Louisiana.
Christi Hansen, RDN and co-owner of of Hungry Heart Farm, a small-scale certified-organic farm just outside of Atlanta, dishes out her thoughts on how agriculture affects our physical health and the health of a community.
As a company born and based in Atlanta, Georgia, you can bet we know Southern food and hospitality to a T (sweet tea, of course). Family potlucks, neighborhood barbecues and breaking out the gumbo pot to feed a crowd are what we do best. And while we're Southerners by locale and at heart, we assure you that we celebrate each and every one of you - yes, all y'all! - across the country.
The word Creole can mean many things, referring to culture, family trees, a region, you name it. Today, we’ll use it to explore the foods that give New Orleans and parts of South Louisiana well-deserved fame.
Shanequa Gay, an Atlanta native, has drawn praise and critical acclaim for her depictions of southern life and black women. Her current work, The FAIR GAME Project, is art as advocacy which challenges the unyielding violence and injustices committed in America and across the globe against the black body.
Atlanta chef Steven Satterfield won the James Beard Award for Best Chef: Southeast in 2017, and we interviewed this produce-driven chef to get to the root of what it means to cook and eat "root to leaf".
No matter what you celebrate, we hope you have a happy, safe, warm, delicious and lovely winter holiday, and the most wonderful New Year. We are so grateful to be a part of the good food movement- sharing meals with y'all always brightens our day.