There is only one thing that beats soft, freshly baked peanut cookies. That thing is Double-Peanut Cookies. And chef Steven Satterfield, author of our Peanuts edition, knows how to do it right--he kicks up the nutty factor by using peanut butter and peanut flour in his recipe.
For chef Steven Satterfield, this Indonesian inspired seafood stew stuck out as a clear winner while creating his Peanuts edition. Peanuts and tomatoes may seem like an unusual pairing, but the acidity of the tomatoes complements the nutty richness of the peanut butter in a beautiful way.