这明亮的cucumber spread is often used to make Benedictine sandwiches, a traditional Kentucky Derby snack. I prefer to serve it as a dip with crudités to lighten things up.
I love a good berry lemonade; it hits all the sweet and sour notes I want in a refreshing afternoon drink and also makes a welcoming Kentucky Derby cocktail for…
If you’ve ever been to Loveless Café in Nashville, I don’t have to tell you what an angel biscuit is. For the rest of you, it’s a cross between traditional…
This is the party cheese, y’all. You’ve gotta have some if you’re throwing one. And if you do have some, anyone who comes over will think you’re having a party.…
The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the…
The history of the Kentucky Hot Brown is rooted in late-night revelry at the Brown Hotel in Louisville. The story goes that following a late night of drinking and dancing,…
These deep, dark confections are a bit like truffles (though much quicker to make), with sophisticated, toasty flavors from nuts, coffee, and bourbon.
Served on crackers, endive leaves, or celery ribs, this sweet and salty relish makes an irresistible hors d’oeuvre. It’s also a delicious sandwich spread—try it on buttered whole wheat toast…
Grits are the perfect vehicle for smoky country ham and extra-sharp Cheddar in this fluffy, satisfying brunch dish.
The trick to perfecting this classic hors d'oeuvre is to steam your eggs, which helps them cook evenly without overcooking. This recipe can easily be doubled or tripled to serve…
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