A round-up of our go-to recipes.

VIETNAMESE-STYLE WHOLE FISH

VIETNAMESE-STYLE WHOLE FISH

This is a complex recipe. But John Tesar doesn’t take shortcuts. His Texas restaurants pride themselves on prized pieces of protein, as showcased in this Vietnamese-inspired celebration of local seafood. Save it for next year’s Feast of the Seven Fishes—or consider it the courageous start of 2023.

January 04, 2023
LOUISIANA PASTALAYA

LOUISIANA PASTALAYA

November means waterfowl season on both the Chesapeake Bay and the Louisiana Bayou of New Orleans area native and Duck Camp Dinners chef Jean-Paul Bourgeois. This hearty one-pot pastalaya is a traditional Cajun riff on jambalaya, using pasta instead of rice, and made even more decadent with duck meat. 
November 30, 2022
SICHUAN PEPPER SQUASH + TOFU

SICHUAN PEPPER SQUASH + TOFU

Come fall, the peppers reach their peak before the first frost and the squash finally arrives, savory and sweet. Get the best of both with this Sichuan-inspired stir-fry from Woodberry Tavern's Spike Gjerde. 

October 27, 2022
BISCUITS + COUNTRY HAM GRAVY

BISCUITS + COUNTRY HAM GRAVY

With the arrival of the autumn equinox, this comfort-food classic gets elevated to a new level thanks to chef Jeremiah Langhorne of The Dabney in Washington, D.C. When a Virginia son tells you to add country ham to your gravy, you do it, and thank him later.

September 30, 2022
TATE FARMS BURGER

TATE FARMS BURGER

At the height of summer, nothing hits the spot quite like a hamburger. Especially one with beef from a local farmer like Texas cattle rancher Evan Tate and a slather of homemade mayo.
August 05, 2022
NANCY’S BREAD PUDDING

NANCY’S BREAD PUDDING

When he and his brother were little, Evan Tate’s mother, Nancy, would cater events for the Dallas Cowboys, where famous footballers like running back Emmitt Smith would make special requests for this signature dessert.
August 05, 2022
CHILE DE ARBOL

CHILE DE ARBOL

It’s fire-cooking season, and this fresh, fiery, flame-licked salsa by Ranchlands chef Ivan Guillen will soon be your preferred accompaniment for every summer meal.

July 01, 2022
SEARED SCALLOPS

SEARED SCALLOPS

There is no need to be intimidated by the small but mighty scallop. Especially thanks to this recipe from Asheville chef Katie Button.
May 25, 2022
ROASTED BOK CHOY

ROASTED BOK CHOY

In the springtime, there’s nothing quite like throwing the fresh vegetables we’ve all being waiting for into a hot pan. Especially a secret ingredient of benne.

April 20, 2022
APPLE STACK CAKE

APPLE STACK CAKE

This classic Appalachian dessert is one of winter ingenuity, combining thin cake layers with rich apple butter into a divine display of resourcefulness.
March 17, 2022
CHARBROILED OYSTERS

CHARBROILED OYSTERS

The Chesapeake and the Gulf of Mexico have in common more than the size of their estuaries.  They both yield fat Eastern oysters, perfect for grilling.

And we think there is no better way than how we learned to make them from New Orleans-born chef David Guas: Charbroiled! 

February 11, 2022
CHICKEN BOG

CHICKEN BOG

Chicken bog is a dish that we've had many, many times, and there's one universal truth about it: It never gets old. Especially on cold winter nights. 
January 21, 2022