King + Duke will take its influence from Colonial American tavernsDan MyersJoe Schafer and Ford FryThis week, chef Ford Fry, the force behind powerhouse Atlanta restaurants The Optimist, JCT Kitchen, and No. 246, took over the kitchen at & 34;culinary salon& 34; City Grit to preview the menu for his next Atlanta endeavor, King + Duke, which will be opening soon in the city’s Buckhead neighborhood.

Of course he& 39;s published by McSweeney& 39;sWikimedia/arincrumleyWith the proliferation of precocious young restuarant reviewers, Jesse Eisenberg has got it right. Over at his column (who knew he had a column?!) at McSweeney& 39;s, his & 34;Restaurant Reviews From a Privileged Nine-Year-Old& 34; are both heartbreaking and hilarious.

The name says it all. Though this pie takes seconds to make, you& 39;ll wish it took hours to enjoy. Every bite is full of creamy, chocolately, caramelly, toffee-topped, peanut-butter-cup-sprinkled yumminess!MORE+LESS-Updated March 8, 2017Make withPillsbury Pie Crust1Pillsbury™ Refrigerated Pie Crust1cup very thick hot fudge sauce1 1/2cups dark chocolate chips8ounces cream cheese, softened1cup heavy whipping cream1cup very thick caramel ice cream sauce1/4cup chocolate-covered toffee bits1/4cup mini peanut butter cupsHide Images1Preheat oven to 400°F.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk flour, cocoa powder, baking soda, and salt. Using an electric mixer on low speed, beat in eggs for about 1 minute, until a crumbly dough forms.In a separate large bowl, beat brown sugar with butter, extracts, and coffee until combined.

Peel an onion, finely chop it and fry it a little in oil. Then add the chopped and washed mushrooms. Simmer them together over low heat until the juice left by the mushrooms decreases. keep it in the fridge). Match the taste of spices, salt and pepper.

RecipesIngredientsPastaPasta typesGnocchi In other news if you didn& 39;t already know, gnocchi makes the world go round. Enjoy!3 people made thisIngredientsServes: 4 4 rashers smoked back bacon, sliced to desired size100g button mushrooms, sliced1 bunch white asparagus, roughly chopped2 cloves garlic, finely chopped100ml white wine1 (400ml) tin coconut cream1 vegetable stock cube500g gnocchi1 large spring onion, finely chopped1 sprinkle ground nutmegcracked black pepper, to taste2 tablespoons grated Parmesan cheese1 handful fresh parsley, to serveMethodPrep:20min ›Cook:15min ›Ready in:35minBegin by frying up your bacon, mushrooms and white asparagus (add asparagus in step 3 if asparagus is from a jar) in a large deep pan, until the bacon is lightly browned and the mushrooms are sauteed.