Chef Babz's grandmother, whom she called Nan-Nan, tricked her into eating salads by smothering spring vegetables and lettuces in bacon dressing. There's really not a lot of bacon in this recipe, but Babz says its sweet and tangy flavors tasted delicious to her eight-year-old self. And to us, too.

From her Maysville hometown to the Himalayas and back, Chef Babz shares tales of her travels and her take on food, family and the meaning of community.

At a recent cooking class, Chef Ouita waxed lyrically about the value of creating a beautiful crudité display and reminisced about the relish trays that graced every table in the Trustees' Dining Room at Shaker Village. We've written up Chef Ouita's crudité tips and included one of her favorite dip recipes.

Holly Hill founder Ouita Michel wrote the foreword for Simplicity and Excellence: from Beaten Biscuits to Shaker Lemon Pie, authored by Deirdre A. Skaggs and Elizabeth Kremer's daughter, Evalina Kremer Settle. It's an intimate look at the life and work of a remarkable 20th century woman in the culinary world.

Weisenberger Hoecakes are the foundation of our Hoecake Nation. Once you've mastered this basic building block, you'll be ready to create your own United States of Hoecakes!

Are they called hoecakes because they were originally baked on a hoe? Or was hoe another name for griddles, skillets and peels? Take a little trip through culinary etymology and the history of hoecakes with us, and learn why we think of our United States as a Hoecake Nation.

Spring Beauties grace our lawn at Holly Hill Inn every spring. They're such a fleeting pleasure that we never fail to celebrate their return. Spring Beauties are easy on the eyes and tasty, too!

Learn how a constellation of community partners came together to help Frankfort Independent Schools host a Love Local Lunch for its students and staff. Steak was on the menu, along with a delicious line-up of all local foods, some of which had even been grown by the students themselves!

Scandinavia and Germany got together and had a baby and named it for Holland. If you've never tried a Dutch baby, now's the perfect time. It comes together in minutes and turns a bowl of soup into dinner. Or go sweet and whip one up for breakfast or dessert.

Imbolc/St. Brigid's Day is Ireland's newest national holiday and a wonderful reason to celebrate spring's imminent arrival. We're planning new gardens and baking delicious treats with eggs and butter and milk to mark the day.

Chef Ouita traveled to Ireland last year and found a little bit of home there. So we thought we'd repay the favor by importing a couple of beloved Irish traditions to the Bluegrass state.