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David’s Pea Salad —
snappy! herby! fresh!
Sweet & Sour Southern Cherries
We stumbled across a cherry tree in Sharon Stone’s urban garden. Her husband had just picked most of the ripe ones but we tracked down more at a Frankfort friend’s house and made this quick pickle with bay leaves from our soon-to-be-open Cooking Studio. They’ll be perfect for your summer charcuterie board.
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.
Queenie’s Pickled Peaches
We’ll only have local peaches for a few weeks (if we’re lucky!) so pickling is a great way to enjoy their precious flavor in unexpected ways. Try this recipe for Queenie’s Pickled Peaches, which former sous chef Lisa Laufer used to prepare every summer.