Sometimes, when playing with ingredients like crayons, the picture is determined by what colors first capture your fancy. Today, past flavors and a quick glance in the refrigerator brought together a classic—well, sort of. Smoked peanuts ground to resemble couscous, cocoa miso frothed with butter, mallow root purée dried like a chip, served with Texas toast-wrapped white asparagus roasted in butter and served with broiled quail. The flavors came from the great combination of chocolate dipped in peanut butter and served with broiled marshmallow. Here, we went savory.
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