Featured
Berries & Cheese —
sweet roasted strawberries with tangy goat cheese spread
Radish Frittata
Do you get as excited as we do when bunches of baby radishes start showing up in the market? And then buy lots more than you should? Us too. When you’ve eaten your fill of radishes with sweet butter and coarse salt, try this deliciously different way to enjoy them. Pro tip: baby turnips would be equally good given the same treatment.
Spring Greens Soup
Here’s a great basic recipe that’s infinitely variable according to your garden, the farmers market or your fridge. Make it a forager’s soup by swapping out some or all of the cultivated greens for wild ones like stinging nettles, dandelion leaves and ramps.
Arwen’s Hippie Salad
Arwen Donahue shares her recipe for this “freaking beautiful” salad made with odds and ends from the garden she tends with her husband (and our staff farmer) David Wagoner at their Three Springs Farm.
Stock Tidbits
Our January Pantry Challenge taught us the value of using up every scrap and making stock is a great way to do so. At Holly Hill Inn, a giant stock pot simmers all night long and its savory aroma greets us first thing in the morning.
Spring Greening
Spring is a time of rebirth and rejuvenation. Its gifts are all around us. We spent a sunny afternoon wandering Kentucky’s backroads, from maple groves to farm gardens, and found a new appreciation for the season’s promise.
Digging Dirt Works
Staff farmer David Wagoner has launched DirtWorks. We’re going even deeper into our commitment to not only buying local, but growing local. DirtWorks is our initiative to tend a garden at every Holly Hill and Co. restaurant, not just for the beauty that plants bring us, but for their culinary possibilities as well.
Our Neighbors Could Use a Hand
Hunger is no joke. Chef Ouita Michel went to Houston for a national chefs summit hosted by the James Beard Foundation and came home more determined than ever to fight for food access and justice.
Okonomiyaki
Okonomiyaki is just one of the recipes that FoodChain has sent out with its meal kit boxes. We love its punchy flavors. It’s quick and easy and packs a lot of different veggies into one tasty dish. Plus it can be varied to reflect what’s in season and in your fridge!
On a Mission
Chef Ouita Michel has joined the American Culinary Corps at the U.S. State Department where she’ll be an ambassador on a mission!
Hidden Objects
We had fun exploring various traditions of hiding objects in food. There’s no telling what you’ll find
Brown Soda Bread
We’re planning our St. Patrick’s Day specials and can’t wait to start serving Irish Brown Soda Bread again. But you don’t have to wait; it’s simple to make and good anytime.
Lillet Spritz
Stimulate your taste buds with this easy to sip and always fun aperitif from the brilliant mind of Leah Craig at Honeywood. Aperitifs are a light and lovely way to ease into a delightful meal.
Getting By: The Pantry Challenge
In which we rethink our relationship with food and how to make the most of our culinary assets.
Lynn’s Marinara Sauce
Lynn Tomlinson Aubrey makes this delicious sauce with her own homegrown and home-canned tomatoes. We added a few twists.
Taking Stock
Year-end inventory is an obligatory ritual in the restaurant business; but it’s not a bad idea for the rest of us, either!
King Cake
King Cake is a classic Mardi Gras treat but it’s also popular for Christmas, especially the Feast of the Epiphany. Here’s a version from our Midway Bakery for you to try at home. If you can’t get your hands on a little plastic baby for the fève, feel free to wrap a coin in foil. And don’t forget to warn your guests!
Midway Bakery Biscuit Tips
Midway Bakery Tips for the Tenderest, Tastiest Buttermilk Biscuits. Here are a few insider tips from the folks who’ve been making our buttermilk biscuits for nearly 15 years. You can find the recipe, which originated at Holly Hill Inn, in the first few pages of Chef Ouita’s cookbook, Just a Few Miles South.
Pam’s Stuffed Mushrooms
A holiday tradition at Chef Ouita’s house, based on a recipe from her mom, Pam Sexton. Make them your new tradition — so easy and so good!
Cheese Gougères
At first glance, this recipe looks intimidating but once you know what to look for, and catch on to the technique, it’s a great way to impress guests! And there are so many good ways to enjoy them.