Tomato Salad with Crisped Farro, Purslane, Arugula, and Roasted Tomato-Miso Vinaigrette
I have been eyeballing the new cookbook, The Broad Fork , from chef (and Top Chef judge) Hugh Acheson for some time. Southern cooking is booming these days, and Acheson certainly is the expert in presenting it with all the flourishes of his French training tempered by the comforts of okra, gumbo, black-eyed peas, and grits. However, don't expect to see tired (although tried and true) recipes. No, no. Acheson punches up his grits to become "Crisped Pork Belly with Kimchi Rice Grits and Radishes" and his black-eyed peas transform into "Crisp Flounder with Field Pea Ragout and Herb Salad." This is a foodie's cookbook with a lot of Southern zing. Acheson asserts that he wanted to write this cookbook because he is a strong proponent of CSA subscription and farmers' market attendance. However, often people don't know what to do with the inevitable mounds of sunchokes or kohlrabi or salsify that show up in the CSA box. (In fact, he opens...