Talitha Schroeder 6/15/23 Talitha Schroeder 6/15/23

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.

Talitha Schroeder 5/17/23 Talitha Schroeder 5/17/23

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.

Talitha Schroeder 5/10/23 Talitha Schroeder 5/10/23

Soufflé Tips & Tricks

Soufflés are fun to make and so much easier than you think! Here are some tips to smooth the way and ideas for using your extra lemon confit.

Talitha Schroeder 5/10/23 Talitha Schroeder 5/10/23

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.

Talitha Schroeder 4/6/23 Talitha Schroeder 4/6/23

Two Takes on Ham Salad

If you don’t end up with extra Easter ham, maybe you didn’t buy enough to begin with. Because just like Thanksgiving turkey, the leftovers are the best part.

Holly Hill and Co. Executive Chef Tyler McNabb and staff writer Donna Hecker share two recipes for ham salad, one of which (surprisingly) doesn’t have to be made with ham. In case you under-purchased.

Talitha Schroeder 3/22/23 Talitha Schroeder 3/22/23

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.

Talitha Schroeder 3/16/23 Talitha Schroeder 3/16/23

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.

Talitha Schroeder 3/9/23 Talitha Schroeder 3/9/23

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.

Talitha Schroeder 3/2/23 Talitha Schroeder 3/2/23

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!

Talitha Schroeder 2/15/23 Talitha Schroeder 2/15/23

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.