Tender shortbread is the base of this rich, decadent chocolate tart. Cardamom, cayenne and cinnamon add nuance to dark chocolate's deep flavor.
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This soul-warming chicken-and-rice soup is deeply flavored and easy to make. Just poach the chicken the night before and allow the chicken to stay in the poaching liquid overnight, then use the broth as the base of the soup.
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Ever bake with gin? Once you try this crumble, you'll consider adding a dash of botanical-forward gin to a range of recipes, from sweet to savory.
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Norton's deep flavor and berry tartness acts as a foil to the beefy short ribs, which are browned and then braised for the ultimate in tender, comfort-food dishes.
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Ground pork is the ideal filling for these crispy, crunchy, savory, utterly crave-worthy taquitos.
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This easy fondue is made with three cheeses, dry white wine and garlic. Served with a range of accompaniments for dipping, this is perfect for a party or holiday gathering.
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Making pulled pork is as simple as rubbing a salt-sugar-spice mixture onto a pork shoulder and patiently waiting for it to be slow-roasted to pull-apart tenderness
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In Missouri, sweet heat takes center stage. Memphis-style sauce is the parent of the thick, sugar-tinged sauces favored here.
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Heading up to Tennessee, you’ll find nuanced tomato-based sauces. The state is also home to paprika-spiked rubs, which are central to creating Memphis-style dry-rubbed ribs.
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Parts of Alabama favor vinegary sauces akin to those from the Carolinas, or the tomato-tinged sauces found in Memphis, but in the northern part of the state, creamy mayonnaise-based sauces reign.
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In western Kentucky, mutton is traditionally served. Not to be confused with lamb (or even goat), mutton is the meat of an adult sheep that’s more than a year old.
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Thanks to the influence of South Carolina’s German immigrants, the spicy, complex condiment lends its heat and bite to local recipes.
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Some traditional recipes include butter (or even lard) in this style of sauce, giving it a rich, silky texture that helps pork retain moisture.
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Barbecue sauce, a relatively modern culinary development, is intended to enhance (never overpower) the flavor of meat – traditionally pork, but in some parts of the country, beef or chicken or even mutton – that’s been cooked for a very long time over a low fire.
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During our Triple J Farms episode, we picked up a couple pounds of fresh shrimp and took them back to the kitchen to make this very quick and very easy dish. Olive oil, dried chiles, fresh garlic, a splash of Vignoles and shrimp are the main elements of what is sure to become one of your go-to shrimp dishes.
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This Hildebrand Farm-inspired lasagna packs in a ton of flavor thanks to the Mornay sauce, which melts into every decadent layer. Roasted red peppers add a fruity note, spinach offers garlicky greens and sausage adds in spice and depth.
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Dale Hollow’s Chambourcin, a fruity, dry red wine, is spiced with cloves, black pepper, cinnamon and orange peel as the base of this elegant, easy dessert. Just peel the pears, simmer them in the spiced wine until tender and then reduce the wine to make a sauce. The warmly spiced sauce and sweet fruit marry perfectly with funky blue cheese and sugared walnuts.
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This MO Hives-inspired dish is a no-recipe recipe! It doesn't get much easier or more delicious than fried chicken with a sauce made by just mixing together local honey and chile crisp, with a bit of raw garlic for good measure. Topped with chopped green onion, roasted peanuts and cilnatro, this is a dish that delivers complex flavors yet is easy to make and easy to share — it's a great option for a buffet or dinner party.
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I picked up a couple of two-inch-thick heritage pork chops from Such & Such at Tower Grove Farmers Market. Brined in local sorghum and pan roasted, these chops are succulent and tender -- and perfect with a sweet-tart cherry sauce. Pair this dish with a bottle of dry Chambourcin, which will elevate the fruity aspect of the sauce and cut through the pork's rich fat.
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Inspired by my trip to Bold Spoon Creamery, I layered some of Rachel’s coffee and Irish cream ice cream with a coffee-infused chocolate pound cake and some rich, dark chocolate-wine ganache that I made using Norton. All of the flavors were intense, and they all balanced out beautifully.
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