A round-up of our go-to recipes.

COWBOY CAULDRON PIZZA

COWBOY CAULDRON PIZZA

As Mike Bertelsen of the Cowboy Cauldron Company puts it, making your own pizza is “bonehead easy,” especially over one of his epic firepits and using a cast-iron pan as a de facto pizza stone. Consider these grilled pies, especially with a handful of fresh basil and other goods from the garden, your new go-to for summer.

May 25, 2023
DOGWOOD FARM ASPARAGUS TART

DOGWOOD FARM ASPARAGUS TART

After a long cold winter, there are few fleeting rites of spring as joyful as a bunch of bright asparagus. Chef Harley Peet used to live on this seasonal tart’s namesake farm in Maryland, where his restaurants still source their eggs and vegetables.

April 28, 2023
STRAWBERRY COBBLER WITH BLACK PEPPER-CORNMEAL BISCUIT

STRAWBERRY COBBLER WITH BLACK PEPPER-CORNMEAL BISCUIT

Finally! Spring brings strawberry season, and we’d be lying if we said we haven’t been waiting all winter to pluck a few pieces of fruit from the garden and, eventually, bake the excess into turnovers, cobblers, and pies. This recipe from Milk Glass Pie’s Keia Mastrianni has all the charm of her Southern home in North Carolina, and best of all, captures that sweet, so-needed feeling of warmer days ahead.

March 30, 2023
CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS

The shoulder season has us craving both spring chicken and lingering winter comforts, from slow-cooked foods to sweatpants. Nashville chef Sean Brock’s “last meal,” which he claims this dish would be, serves up both. The one-pot Southern classic features a recipe that has been in the Brock family for generations, made by both his mother and grandmother, and now featured on the menu at Audrey.

March 09, 2023
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