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.

Welcome to the extra online page of Classic Kentucky Meals where we offer wondrous things that had to be left out of the book because we ran out of space. Page limits! Word limits! So we made some choices to bring some recipes for more experienced or patient cooks over here for you.

If you have come for hamburger bun recipes for Meal 3: "Putting the Kentucky in Burgers, Mushrooms and Dogs," page 88, we have good news for you: you get to choose!

If you are looking for that homemade condiment that obsesses Savoring Kentucky, see Homemade Ketchup.

And, bonus! Maybe you have discovered the wonders of Aunt Bea's Homemade Immediate Pickles, page 108, and you would like even more options than the six offered in the book. Here are more add-ins to try

  • 1 - 2 Tablespoons sugar. Organic sugar is particularly sweet and you may need less. Honey may work if it is a light type and you like honey's flavor, and are not serving vegans.

  •  1 - 2 Tablespoons very finely chopped dry roasted peanuts.

  • Tomatoes—any amount—in small pieces. You may want to add a bit of olive oil if you use tomatoes.

  • 1/4 teaspoon red pepper flakes, or finely diced fresh, hot peppers, or more, to taste.

  • 1 Tablespoon toasted sesame seeds.


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