Alex Hitz’s Perfect Roast Chicken
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.
Dreamsicle
“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
Five-Spice Gingersnaps
A recipe from Cookies & Cocktails: Drink, Dunk & Devour by Katherine Cobbs
Sofia Cocktail
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
Mike Wolf’s Lively Twist on a Margarita
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
The Gardener’s Cottage “No Recipe” Almond Bark
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
Pound Cake for Bee
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
Crispy Winter Squash Caesar Salad
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
Glen Leven Cornmeal-Crusted Buttermilk Okra
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
Herons’ Summer Peach Gazpacho with Shrimp Salad
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
Acre Restaurant’s Fried Green Tomatoes
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
Fun Floral Ice Cubes
Dani Fischer of Magnolia’s Yarden in California shares her tips for making pretty and fun ice cubes using edible flowers