Posts in category Recipes

Knowing how to roast a perfect chicken is “what separates the wheat from the chaff in the food world,” says cookbook author and host Alex Hitz. Fortunately for us, he’s sharing an anyone-can-do recipe for this comfort food essential.

“This playful cocktail is reminiscent of the ice cream truck push-up pop Dreamsicle® favorite. For a less sweet drink, use orange seltzer,” says cookbook author Katherine Cobbs in Cookies & Cocktails

A recipe from Cookies & Cocktails: Drink, Dunk & Devour by Katherine Cobbs

Hailing from Paley’s Place in Portland, Oregon, this sophisticated gin cocktail is named after the capital of Bulgaria—a nod to its key ingredient, delicious Bulgarian yogurt

The avid gardener, co-owner of the acclaimed tiki bar Chopper in Nashville, and author of Garden to Glass: Grow Your Drinks From the Ground Up serves up a Day-Off Rita that will wake up your tastebuds

Susan Endry shares her technique for making almond bark, a staple at the annual holiday open house at The Gardener’s Cottage in Asheville, North Carolina

Named in honor of Bee Sieburg, the original owner of The Gardener’s Cottage in Asheville, North Carolina, this holiday-favorite pound cake gets a double dose of richness from sour cream and whipped heavy cream

Executive Chef Gregory Wiener of Inn at Perry Cabin on Maryland’s Eastern Shore shares an elegant autumn salad featuring pickled plums and a twist on a Thanksgiving staple

Chef Derek Brooks of Nashville’s beloved Capitol Grille at the Hermitage Hotel pays homage to Southern tradition with local heirloom okra, cornmeal, and, of course, a deep cast-iron skillet

In this dish from Herons restaurant at the Umstead Hotel & Spa in Cary, North Carolina, Chef Steven Devereaux Greene highlights local ingredients from the coast and One Oak Farm, the hotel’s farm

Chef David Bancroft, a four-time James Beard Best Chef: South semifinalist, shares his recipe for Southern fried green tomatoes with pimiento cheese, rémoulade, and marinated fresh Gulf crab

Dani Fischer of Magnolia’s Yarden in California shares her tips for making pretty and fun ice cubes using edible flowers