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Lunch Idea: Spicy Melon Salad with Peanuts and Mint

A simple melon salad takes a refreshingly exotic turn when tossed in a salty, citrusy dressing infused with chilies and mint. I adapted this recipe from Andrea Reusing’s Cooking In the Moment: A Year of Seasonal Recipes to take to a recent potluck buffet, and it fit in beautifully with the rest of the spread that included charcuterie, cheeses, salads, and various nibbles. It would also be a welcome switch from the predictable fruit salad at a backyard cookout. I used a combination of watermelon, cantaloupe, and honeydew, but use whatever combination you like.

Enjoy the full recipe
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Lunch Idea: Spicy Melon Salad with Peanuts and Mint

A simple melon salad takes a refreshingly exotic turn when tossed in a salty, citrusy dressing infused with chilies and mint. I adapted this recipe from Andrea Reusing’s Cooking In the Moment: A Year of Seasonal Recipes to take to a recent potluck buffet, and it fit in beautifully with the rest of the spread that included charcuterie, cheeses, salads, and various nibbles. It would also be a welcome switch from the predictable fruit salad at a backyard cookout. I used a combination of watermelon, cantaloupe, and honeydew, but use whatever combination you like.

Enjoy the full recipe

Subscribe to our weekly recipe newsletter

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Lunch Idea: Vidalia Onion and Tasso Tart
A seasonal dish courtesy of Taqueria del Sol chef David Waller, from our weekly recipe newsletter
Photograph by Jeff Moore of Garnish Food Photography, courtesy of Green Olive Media

Lunch Idea: Vidalia Onion and Tasso Tart

A seasonal dish courtesy of Taqueria del Sol chef David Waller, from our weekly recipe newsletter

Photograph by Jeff Moore of Garnish Food Photography, courtesy of Green Olive Media

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John T. Edge rolls back into town with tasty “Truck Food Cookbook”

From the post:

In 2002, always ahead of the trending culinary curve, Southern food writer John T. Edge and a friend blew $3,000 on a hot dog-shaped cart in an attempt to provide Oxford, Mississippi cubicle toilers with “an honest $3 lunch.” Their Dunce Dogs venture, showcasing all-beef wieners stuffed inside natural casings, served up with buttermilk slaw and pimento cheese was an immediate failure.

Read Rich Eldredge’s full blog post

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Lunch Idea: Spinach and Vidalia Souffle
A simple vegetarian entree from yesterday’s recipe newsletter
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Lunch Idea: Salmon cakes from Miller Union’s chef de cuisine, as featured in yesterday’s recipe newsletter

Lunch Idea: Salmon cakes from Miller Union’s chef de cuisine, as featured in yesterday’s recipe newsletter

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Looking for a jam fix? Try our recipe for an easy no-pectin strawberry version, featured in yesterday’s newsletter.
Never made jam before? Well, our local foods blogger, Deborah Geering, has you covered with this no-nonsense guide to turning local berries into deliciousness (featuring two other jam recipes). You can’t have too much strawberry jam. Right? Right.

Looking for a jam fix? Try our recipe for an easy no-pectin strawberry version, featured in yesterday’s newsletter.

Never made jam before? Well, our local foods blogger, Deborah Geering, has you covered with this no-nonsense guide to turning local berries into deliciousness (featuring two other jam recipes). You can’t have too much strawberry jam. Right? Right.

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Special occasion or not, no family meal was complete without Edie’s flaky, cheddar-infused buttermilk biscuits.

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Lunch Idea: Creole Catfish Stew
Enjoy this hearty but not too heavy stew from yesterday’s recipe newsletter

Lunch Idea: Creole Catfish Stew

Enjoy this hearty but not too heavy stew from yesterday’s recipe newsletter

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