Andrea's Turnip Soup

Play
Pause
0:00
 
 

Caring is caring!

Embed Code:

<iframe src="http://www.splendidtable.org/embed/31914" frameborder="0" scrolling="no" width="100%" height="240px"></iframe>

510
May 19th, 2012May 18th, 2013

We have another installment in our series The Key 3, interviews with chefs and good cooks about the three recipes other good cooks should know. This week it's award-winning chef Andrea Reusing of Lantern in Chapel Hill, N.C. Jane and Michael Stern are at The Blue Bonnet Cafe in Marble Falls, Texas, and we hear about the Vietnamese tradition of monthly rice from journalist Claudia Kolker.

Jane and Michael Stern's Roadfood

The menu has something for everyone, but our favorites are fragile-crusted fried okra, pork-rich pinto beans, and butter-sopped leaf spinach. It is essential to end any meal at the Blue Bonnet with pie. About eight or ten are available every day, plain or a la mode; and while we enjoy the apple pie and pecan pie, the one we'll come back for is the peanut butter cream.