Since our start, the National Peanut Board has worked with chefs across America to get people thinking about peanuts in new and different ways. Today, you can find peanuts in creative culinary dishes, on restaurant menus, TV shows and throughout this website. The National Peanut Board remains a go-to resource for all things peanut for today’s most innovative chefs and restaurants.

Peanuts and Coke Ain’t Got Nothing on This

Peanuts and Coke aren’t the only drink to incorporate America’s favorite nut. Greg Best is a master mixologist who has worked with peanut ingredients for years, and he loves the flavor that peanuts add to a drink. He was one of the founding partners of the renowned Holeman & Finch Public House, and he recently opened one of the hottest bars in Atlanta today, Ticonderoga Club. Best knows a thing or two about operating a successful mixology program. So we sat down with him to find out how he’s popularizing peanuts behind the bar and get the scoop on his favorite peanut cocktail.

Free Peanuts Offer Real Value at Texas Roadhouse

Step into a Texas Roadhouse restaurant, and you’ll immediately notice that they are nuts for peanuts. With peanut shells scattered about the main dining area, you’d be forgiven for mistaking their restaurants for a ballpark stadium instead of a steak house. Complimentary in-shell peanuts on every table are a signature part of their brand identity. But they also serve as a source of pride for the company, and a reflection of their humble values.

This Chef Turns Cooking into a Sport

Chef Elizabeth Falkner is a tour de force in the culinary world. Not only is she a talented chef, she’s also a fitness fanatic and active with many causes to support women, health awareness and more. We gained some insights about what inspires her, her favorite ways to use peanuts and peanut butter in the kitchen and what she has planned for future.

5 Super Grilling Sauces for Summer

Has your grill been getting a workout this summer? Get your much-loved peanuts and peanut butter and fire up that grill. Host a backyard get-together or make a quick summer dinner with some amazing and delicious peanut dishes. 

“I Never Looked Back”: Chef Alex Ong

When I first started my career as a kitchen apprentice, I was attracted to the kitchen brigade in the Western kitchen. Eventually I was recruited to an area where there very few restaurants  with authentic Asian food. That was the turning point in my life when I decided to start figuring out how to cook food from home. And I never looked back.

So Many Ways to Molé

Peanuts and peppers are common ingredients in molé, the national dish of Mexico. Their use is steeped in the rich history of the sauce’s origin. Their shared heritage with the sauce is why peanuts remain an important part of traditional Mexican cuisine, and why some modern variations of molé use peanuts as the predominant ingredient.

What Millennials Want

Millennial dining trends were the focus of a summit held by the National Peanut Board in May 2016. Food industry experts Maeve Webster of Menu Matters, Katie Ayoub of Flavor and the Menu magazine, and Tara Fitzpatrick of Food Management magazine presented on the topic. Millennial peanut farmer Casey Cox also shared peanuts’ sustainability story, an important factor for these diners. Eighteen chefs attended the intimate NPB gathering and created dishes for this impactful age group. 

International Flavor Trends: Southeast Asia

Tasty international foods and flavors continue to be popular and now we see an increase of international restaurants, cookbooks, and ingredients sold in supermarkets. Peanuts are an essential ingredient in the Southeast Asian pantry. They are mainly used for oils, sauces and to give crunch and flavor to salads and stir-fries. 

International Flavor Trends: Africa

In many parts of Africa, peanuts are usually known as groundnuts because the nut pods grow underground. Peanuts play an important nutritional role in many parts of Africa, since they have good fats and contain 7 grams of protein which helps combat child malnutrition.  They grow well in semi-arid regions and are a staple food as well as a revenue source for farmers. Although native to South America, the Portuguese introduced peanuts into their African enclaves, where they quickly spread throughout tropical Africa.

Young Black Chefs Rediscover Roots of African Heritage in American Cuisine

As millennial chefs and foodies seek out authentic global flavors, they are introducing new cultural cuisines to the American food scene. In fact, West African dishes, and peanuts themselves, are experiencing a culinary reawakening as chefs trace the roots and discover the indelible influence of African heritage on American culture and cuisine.

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