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David’s Pea Salad —
snappy! herby! fresh!
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.
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.
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.
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.
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.
Hunting Morels
Alex Babich and Robin Reed took the stage at the Mountain Mushroom Festival in Irvine, Ky. to share tips and stories about hunting morels.
Dueling Mint Juleps
Love it or hate it, everyone has an opinion on how to make one (or if it should be made at all). But two things that hold steadfast are the use of Kentucky mint and good Kentucky bourbon (whatever your preference). We present two variations for you to test for yourself.
Benedictine
Our Benedictine recipe comes from former sous chef Lisa Laufer. Named for legendary Louisville caterer Jennie Benedict, this version from Lisa made it into the updated preface of Benedict’s classic Blue Ribbon Cookbook. Benedictine spread is a staple at Kentucky Derby parties but delicious anytime. Not just a great sandwich spread; Benedictine is perfect for stuffing cherry tomatoes or topping hoecakes, especially with a sliver or two of Kentucky smoked trout.
Dressed vs Deviled Eggs
It’s the time of year when our fancy turns to springtime celebrations and racetrack tailgating. Holly Hill Culinary Director Tyler McNabb and Events Chef Scott Darnell share two delightfully different takes on how to dress up (or devil down) your fresh local eggs.
Southern Collard Greens
Chef Chris Cain in collaboration with Black Soil: Our Better Nature presented his collard greens at Kentucky's AgriTech Council and shares his mouthwatering recipe here