If you're like us, and your oven is an essential element of your home heating system, crank it up and make Chef Ouita's roast chicken for dinner tonight. Add the optional veggies to the pan and dinner is served!

This salad is sunshine on a plate; it’s the perfect complement to cold weather stews and roasts, and easily shape shifts through the seasons according to what’s on the grocery shelf or farmers market table.

While this soothing, warming concoction can be enjoyed any time, it really hits the spot during cold and flu season, when the days are short and the nights are long. Ours is made with Meyer lemon and local honey for extra sweetness.

Yes, we know you can just buy spices at your favorite grocery but wouldn't it be a lot more fun to track down treats in the wild? We found three that are worth seeking out to add to your fall and winter pantry.

This recipe was originally printed in the Stanley Demos Cookbook, first published in 1961, and was prepared with veal scallopini. As often happened at the time, champagne was replaced with sherry, and the sauce was thickened three ways – with flour, heavy cream and egg yolks – for an especially rich dish. We prepared it with boneless pork chops; for a fully faithful version, we recommend Berry rose veal, available online from Our Homeplace Meat

Chef Ouita's mother Pam Sexton was famous for her nutritious and delicious meals. Pam's Eggplant Caviar was a frequent summertime fixture on the family table while Ouita was growing up in downtown Lexington. We made our batch with sun-ripe veggies from our backyard garden at Holly Hill Inn.

Farmers markets and backyard gardens are bursting with ripe tomatoes, peppers, melons and chiles right now and these fresh salsas are a great way to use them up without turning on the stove. Plus making them is good practice for honing your knife skills. 

One of Chef Newman's favorite cocktails from Mr. Tubs, the Bardstown bar he owns and operates with his wife and brother, is named for his Aunt Margaret. Stir up a couple of these highballs and settle in for a long summer spell.

Rosy-hued beverages, sometimes called red drink, are traditional for Juneteenth celebrations. We like this sweet/tart beauty, made with hibiscus, also known as sorrel or Jamaica flower.

It’s customary, in Germany, to celebrate the beginning of May with a glass of Maiwein, or a festive Maibowle if there’s a crowd coming. Dry some woodruff and celebrate May!

Our Buffalo Catfish Sliders are a popular item on our Smithtown Seafood menu but they're easy to make at home, too. Our recipe makes plenty of Buffalo sauce, it's just a tasty bonus!

A hearty snack or light meal for one or two that's an easy and tasty intro to sunchokes. It's beautifully scented with fresh tarragon and a splash of dry vermouth and comes together quickly in the skillet.

Inspired by the carrots prepared by Connie Lemley and the kitchen staff at Second Street School, the carrot section in Chef Abra Beren’s cookbook Ruffage and our very own Holly Hill Inn garden-grown and hand-mixed herb blend!