We know that Southern-food enthusiasts tend to raise an eyebrow at inauthentic renditions of the region's specialties, but we think they might make an exception for Marc Jacksina's updated take on the classic Southern snack of boiled peanuts. The Charlotte-based chef gently boils raw, unshelled peanuts in water that's flavored with star anise and briny kombu. Then he strips off their shells and cooks them in a sweet concoction of mirin, white soy sauce, Tabasco, and Cheerwine, a beloved cherry-flavored soda from North Carolina. The result is an addictive snack that's equal parts sweet, salty, and savory—and completely irresistible to even the most steadfast purists.
