I have often found that the hard work and time devoted to making baked beans from scratch is a wasted effort when the tasty, and already prepared Bush’s beans, simple sit on the grocery stores shelves. I’ve worked on many recipes over the years and after experimenting multiple times in […]
I’ve tried many grits recipes and experimanted forever. I finally came up with a recipe we think is as good as restarant quality grits, though the Riverhouse in Louisville may have a solid rival. These grits are simply frickin delicious and even better with brown butter shrimp on top. Grit […]
A rattlesnake bite is a hot dog that has been scored to look like a rattlesnake tail, which I will admit sounds insane when written down. It is not insane. The cuts are the whole point—without them you have a hot dog, which is fine, but with them you have […]
I have spent years in a deeply personal and occasionally humiliating relationship with dry rubs. A few were genuinely terrible. Several were so spicy that my wife left the kitchen without a word and did not come back. This one, however, is the rub I keep coming back to—for ribs […]
If you are thinking of making kabobs this summer, or even just grilling a good steak, this marinade will light up your life. The acid in the lemon juice breaks down the muscle fibers just enough to let the oil and garlic move in, and after a few hours in […]
A hidden treasure lies in the small river town of Westport, Kentucky. Take Highway 42 about 12 miles north of Louisville and turn left toward the river. After a winding three-mile drive through dense woods, the town appears without warning—a cluster of old buildings that feels less discovered than stumbled […]
The perfect hot dog starts with an all-beef dog, grilled until the skin blisters and splits and the ends curl up just slightly, caramelized in its own fat. Nestle it into a toasted brioche bun—soft and buttery, with just enough structure to hold its ground—and finish it with my relish […]
What makes a true Kentucky biscuit rise above all pretenders? Butter so cold it numbs your fingertips, worked into flour until the mixture resembles a January field dusted with snow. The secret lies in folding that dough—over and over until layers form that will later separate with a gentle pull. […]
I’ve never done much baking, but after driving twenty miles one way to satisfy my craving for a decent apple fritter, I finally snapped. Two days and six pounds of discarded dough later, I’ve perfected a recipe that would make my grandmother weep with pride. These golden-brown beauties emerge from […]
It’s funny how things change over the years, and how few people remember. One of those things is the great flavor of a “REAL” pork roast. You know, the ones with the bones still in them and that glorious ivory-colored fat cap on top that crackles and browns like caramel. […]