Featured
Southern Coconut Cake —
an heirloom recipe from Katherine McCutchen
The Art of the Menu
Writing a menu is an art form; take a peek behind the curtain at the creative process used by our renowned culinary team
Peyton Had a Little Lamb
Fruits and vegetables usually get all the local love but lots of Kentucky farmers raise livestock, too. Meet Peyton Zinner, one of Kentucky’s future farmers, and her lambs.
Put Love on the Table
Love should sustain us all year round. So we’ve compiled an arsenal of Cupid-worthy ammo to arm you in your own efforts at kitchen romance.
Buttermilk Chess Pie
The Imbolc festival (aka St. Brigid's Day celebration) was a significant agricultural event for Gaelic cultures. Marking the halfway point between the winter solstice and spring equinox, it features milk and butter, along with lemon and eggs which signify the sun. And we bring them all together in our delicious Buttermilk Chess Pie!
Building Bridges and Bridging Divides
A trip to the Julietta Market turned into an expedition of discovery which led to new friendships and an artful apprecaition of the many ways in which we connect with one another.
Bundle of Joy
A quick and refreshing zero proof cocktail named after a rock climbing route in the Red River Gorge that Sean is looking forward to climbing! We highly recommend buying fresh citrus fruits and juicing them yourself. The rind and pith excrete oils and elevate the drink even more!
Room at the Table
Our new Afghan neighbors share their riches with us ~ stories of food and celebration and the sacred gift of hospitality. Because as they told us, “guests are friends of God.”
Qabuli Pulao
Qabuli Pulao is not a dish to be rushed. It’s not a difficult dish to make but multiple bowls and pots and pans will be used! It’s best made on a snowy weekend afternoon while sipping a leisurely cup of tea. Even better, play a little game of Barfi on a friend and have them make it for you!
The Holly Hill Wine Guild
Explore adventures in food and wine with the Holly Hill Wine Guild. Deepen your enjoyment and appreciation of both in classes taught by Steve Mancuso, and inspired by Chef Ouita Michel’s culinary art and Chris Michel’s passion for selecting and sharing unique wines.
New Year ~ New Beginnings
Ouita reflects on 2021 and the lessons learned, and shares a message of hope.
Southern Collard Greens
Chef Chris Cain in collaboration with Black Soil: Our Better Nature presented his collard greens at Kentucky's AgriTech Council and shares his mouthwatering recipe here
Jim Nance’s Cast Iron Tips
Learn how to identify, restore, cook, and care for your cast iron the right way with these tips from Jim.
The Color of Food
A long delayed homecoming: learn how Black Soil: Our Better Nature is helping create better opportunities for Black farming in Kentucky.
Beaten Biscuit Recipe
Knead new life into an old tradition and try your hand at beaten biscuits.
Thyme for Punch!
Dust off your grandmother's punch bowl, excavate your mom's copper ring mold, snip some herbs, grab some citrus and a couple bottles of booze and have yourself a merry little holiday party!
From Field to Table
PD says Tyler’s first turkey, roasted in a badly-sealed cooking bag, was pretty dry and tasteless, a story his son jokingly protests as an “attempt to smear his good name.” But no matter how things turned out, nothing was ever wasted and their family always ate what was caught, whether they liked it or not; or donated the meat to others.
Coffee Brined Venison for Dad
Get yourself a deer, or find someone who has and talk them out of a choice piece of loin. And follow this recipe Tyler McNabb has written for his dad, PD McNabb.
FoodChain
Chats on the Porch and Fish in the Basement
Take a couple of visionaries and a derelict hulk of a factory, add a burning desire to make the world a better place, toss in a stick of dynamite in the form of a passion for food and making connections and you get ~ fish in the basement? Well not quite….