Featured
Vegetable Maafé —
a warming West African stew
Kitchen Spirits
We reminisce about an old friend and his cookware collection and how memory lives on in everyday objects.
Traditional Ulster Champ
Chefs Ouita and Tyler taught this recipe in their Luck of the Irish cooking class. It's a delicious variation on the usual mashed potatoes and especially tasty with a beefy steak.
Cured with Love
Alvio and Elaisy Lapinet are the young Louisville couple behind Cured Restaurant and Salumeria and Alvio's Cuban Meats. Learn how they're making their American dream come true.
Punch Notes from Donna
We’re happy to report that punch is making a comeback. Our latest favorite is based on a recipe we came up with for our Smorgasbord class, inspired by a punch Ouita made with Vishwesh Bhatt. We made a spiced brown sugar syrup and, with the addition of pineapple juice, orange Curaçao, and sparkling wine, had ourselves quite a merry little punch bowl, now you can too!
Kneading New Life Into an Old Tradition
Beaten biscuits have long been a complicated part of our Southern tradition. As we gather for the holidays, may we honor and respect the memory of those whose hands created food for the nourishment of others. Let’s knead new life into an old tradition by trying our hand at beaten biscuits and strike a blow for remembering, for truth-telling, and for venerating the dignity of working hands.
A Brief History of Cassoulet: The Holly Hill version
Historically speaking, Holly Hill Inn was already late to the Cassoulet scene when it began serving one in 2001, considering that the dish itself dates back to 1355 and the Hundred Years’ War, specifically the siege of Castelnaudary, France.
Apple Season
Raise a glass of sparkling cider to our friends at Wise Bird Cider Co. — our favorite agents of temptation — and make a little harvest mischief this apple season!
Nature’s Spice Rack
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.
Pawpaw Picking & More
The Pawpaw Pickers, known for their bluegrass jams, used to be a regular fixture at our Windy Corner Market. Follow our tips to be a different kind of pawpaw picker and sample this tropical, yet native, Kentucky fruit.
Having a Field Day at Happy Jack’s
We joined hundreds of other Farm/City Field Day fans on a tour of our friends Richard and Lee Ann's family farm. Along the way we learned how they made the transition from tobacco to produce and what it means to make friends with a farmer.
Mrs. Josephine Carr, Formerly of Huntertown
We met Mrs. Carr in the driveway of her childhood home in Huntertown, where she reminisced about growing up with her grandmother. Today the hamlet of Huntertown is an interpretive park, part of the Woodford County Parks and Recreation system.
Which Came First?
Are they called hoecakes because they were originally baked on a hoe? Or was hoe another name for griddles, skillets and peels? Take a little trip through culinary etymology and the history of hoecakes with us, and learn why we think of our United States as a Hoecake Nation.
A Lettuce by Any Other Name
Discover the origin of Bibb lettuce and learn a little bit about the Bibb family of Kentucky and their complicated history.
Sweet as Sorghum
From seed to cane to mill to fire ~ read about sorghum in Kentucky and the makers who still cook molasses.