Featured
Berries & Cheese —
sweet roasted strawberries with tangy goat cheese spread
Dried Apple Peels
Easy oven-dried apple peels let you get one more treat out of an ingredient that would otherwise be discarded. They’re great for topping cereal, yogurt or a salad; or eating au naturel.
Apple Cornmeal Crepe
This apple cornmeal crepe makes an excellent base for a green salad dressed with a punchy vinaigrette. It’s neither completely savory nor completely sweet, but always completely right when made with local apples on a crisp autumn day.
La Pitchoune
Julia Child’s husband Paul was famous for concocting fanciful cocktails. We created La Pitchoune in homage to Paul and Julia and their home in Provence where they spent many happy holidays and where Julia taught her cooking classes.
The Sum of Its Parts
When a dish only has a few ingredients, you want them to be the best you can find. Especially when you’re not doing much to them in the process of making it. Our Greased Pig Salad is the perfect example of a dish that’s greater than the sum of its parts. Because each of those parts is so darn good.
Greased Pig Salad
Use this recipe as a guide for flavor, scale it up or down and feel free to use more of a preferred ingredient but don’t skimp on the salt or the toppings!
Watermelon Marga-Ouita
Holly Hill founder and Chef Ouita Michel loves to relax with a refreshing margarita; we love to create different flavors as summer unfolds! Here’s a watermelon version from Honeywood Bar Manager Leah Craig
Watermelon Wisdom
We took a trip out to the melon patch at Happy Jack’s Farm. David Jones showed us the lay of the land and shared his watermelon wisdom, including advice on picking out a winner.
Watermelon Salads
With so many watermelon salad options out there, we asked three of our chefs how they like to prepare this summertime treat.
Pickled Watermelon Rind
When it’s all said and done and you’ve savored the last of its sweetness, you’re still left with a lot of watermelon rind. Don’t toss it; make these delicious pickles instead and enjoy them after summer’s long gone!
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!
Growing Home
We spent an afternoon trailing Valerie Ison Horn around her Eastern Kentucky community. Learn how Valerie's advocacy for her neighbors led to a 2023 James Beard Foundation Leadership Award.
Little District, Big Job
How did tiny Frankfort (Ky.) Independent Schools manage to serve over 45,000 meals in six weeks? Learn what happens when a farmers market and a school district join forces to feed a community.
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!
The Seer of Frogtown
Jim Embry has made sustainability his lifework and was recognized for it with a 2023 James Beard Foundation Leadership Award. We took a drive out to Jim’s Madison County farm to learn about his vision for the earth.
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.
Stalks & Vines
Our beanstalks aren’t quite as tall as Jack’s yet but they’re getting close! Learn why heirloom beans reach for the sky and other gardening lore from our DirtWorks gardener and seed saver Ian Feeback.
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.
Hewing to Heritage
Tobacco sticks once transported burley leaves from field to barn and barn to market. A few of them now support shelves sawn from salvaged wood, and frame delicate watercolors on the walls of our Holly Hill Cooking Studio.
Kentucky Spring Rolls
Cool, crispy, crunchy, fun to make and fun to eat, our Kentucky Spring Rolls can be filled with all kinds of farmers market veggies. Pick up a package of rice paper sheets and one of rice noodles and turn the production into a tasty project. Chef Tyler McNabb says these spring rolls are great just as they are, but feel free to add proteins like tofu, shredded cooked chicken, beef or pork; or poached shrimp or mussels.
Bonus! no cooking required except for boiling water to soften the noodles.