Featured
Mint & More
Springtime in Kentucky comes in many shades of green. One of our favorites is mint!
Okra Fritters
Okra was just coming on at the Whitesburg Farmers Market while we were there. For this recipe, seek out the smallest okra you can. And don’t be deterred by okra’s mucilaginous quality; it’s the secret ingredient to successful fritters!
Green Gazpacho
Chef Hannah’s Green Gazpacho is the amuse bouche on Holly Hill Inn’s Restaurant Week menu and we’re already getting customer requests for the recipe. Enjoy it at Holly Hill Inn, then recreate its refreshing flavor at home when Restaurant Week is done!
Three Sisters Succotash
In honor of Jim Embry’s work on sustainability, we coaxed a recipe for Three Sisters Succotash out of Honeywood Chef Cody DeRosett. We took a few liberties with Chef Cody’s recipe but you can enjoy his version at Honeywood during Lexington Restaurant Week.
Farmers Market Panzanella
Our panzanella recipe was inspired by Marcella Hazan’s “Bread and Vegetable Salad with Anchovies” from The Classic Italian Cookbook, first published in 1973.
Holly Hill Inn Corn Sticks
We’re exploring the Peytonia Cook Book, written in 1906 by Atholene Peyton, a domestic science teacher at Louisville’s Central Colored High School during the first half of the twentieth century. Try our Holly Hill corn sticks, based on her 100+ year-old corn muffin recipe.
Bread & Butter Pickled Poke
Pokeweed is a foodstuff that people turned to when little else was available. In spite of its natural toxicity, it was and still is valued as a reputed spring tonic. If you’re feeling adventurous (and in good health), here’s a recipe from Chef Ouita Michel’s great-grandmother Myrtle Molly Zimmerman.
Peytonia Picnic Punch
It’s picnic season! Mix up a pitcher of this fruity, bourbon-spiked wine punch, adapted from the Peytonia Cook Book, written in 1906 by Atholene Peyton, Kentucky’s first Black cookbook author.
Rhubarb Upside-Down Cake
It’s rhubarb season! And it doesn’t last long, so take advantage of it by making this cardamom-scented upside-down cake, with its slight crunch of cornmeal.
Spoonbread Soufflé
This is our gourmet take on an old Kentucky favorite — spoonbread. In this version we top it with slow cooked lemons, fresh goat cheese and some nuts. This is a great first course in 4-ounce buttered ramekins or, if you’d like, use a 2-quart baking dish, either glass or ceramic, and serve it family-style as a side dish.
The Four O’Clock Snack Platter
It’s been on the menu at Honeywood since day one. The components might change a little over time but the concept remains the same — take time to unwind with a platter full of tasty snacks to share.
Bibb Lettuce Dressings, Three Ways –
We offer three different ways to dress your Bibb lettuce with one piece of advice — do so lightly and its delicacy will be your reward.
beet carpaccio
Chef Abra Berens shares the recipe for this vibrant salad just as local beets and strawberries are on the way! Unsprayed violets, redbud blooms or pansies would all make great garnishes and her candied fennel seeds are the secret ingredient we never knew we needed until now.
The Honeywood Cocktail
Honeywood Parrish Rouse once reigned as hostess supreme at Hermosa, the home where she grew up and which houses Holly Hill Inn today. She was our inspiration for Honeywood Restaurant. Honeywood welcomed guests with open doors and a table full of good food and drink. She loved three things – spending time with friends and family, a delicious meal, and a stiff drink – preferably one made with good Kentucky whiskey, just like her namesake cocktail.
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.
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!
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.
Lynn’s Marinara Sauce
Lynn Tomlinson Aubrey makes this delicious sauce with her own homegrown and home-canned tomatoes. We added a few twists.