Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Classic Kentucky Meals: Stories, Ingredients & Recipes from the Traditional Bluegrass Kitchen

by Rona Roberts, with photography by Sarah Jane Sanders

Buy this fine book directly from us, here, or at your favorite bookstore, or online in either softbound or Kindle versions.

(The Kindle option includes a few preview pages.)

Kentucky has a distinctive taste. Where the juices from the backyard green beans run under the Elmwood Stock Farm roast chicken and the Weisenberger spoonbread offers up its sorghum-and-butter edge—all while someone's telling a funny story—there. That's Kentucky cuisine. It's no one recipe or dish: it's the meals made from what we have, and the ways each dish in the meal makes the other dishes taste even better.

It's the tastes of gardens and farms, the products of good growers and craftspeople, the pleasure of working and eating in good company. The way to have more of that? Cook and eat what Kentucky grows.

Classic Kentucky Meals: Stories, Ingredients & Recipes from the Traditional Bluegrass Kitchen, published by The History Press, carries forward the timeless Kentucky tradition of eating from our place. The recipes in this book put ingredients first, and build indelible flavors from simple, straightforward, familiar kitchen staples.

This beautiful book features dozens of full-color original photographs by noted food photographer Sarah Jane Sanders. Suggested pairings accompany each meal: Kentucky tea, coffee, wine, beer, and original cocktails—and Kentucky music playlists for both cooking and eating.

As we nourish ourselves and our loved ones with these dishes, we support the farms of Kentucky, along with the farm families and farming communities. Enjoy stories of ten incomparable Kentucky producers and growers, and profiles of five crucial components of Kentucky cuisine.

Here's the cover; Sarah Jane Sanders took the cover photo, along with the images above and the small gallery of images below (which pop up to fill size when you click them.)

If you have the book and are looking for the promised extra online recipes, they are here: Even More Homemade.

The photos below pop up to full size when clicked. Below, top row, from left:

  • Weisenberger Mill, both historic and currently running full-tim
  • Peas for the market: Elmwood Stock Farm's certified organic produce
  • John Bell and his young son among the certified organic, pastured Black Angus cattle at Elmwood Stock Farm

Bottom row, from left:

  • Sour cherry lemonade made from Kentucky cherry trees, a perfect complement to grill-centric Kentucky summer meal
  • Adding Maysville, Kentucky-based First Fresh olive oil to herbs for a widely useful Lemon Vinaigrette
  • Eating begins: The "chicken meal" centers on a simple, juicy, impeccable, easy roast Kentucky chicken




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