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Favourite Duck Fat Caramels, a recipe conceived by pastry chef Emily Ackerman
Recipes

Duck Fat Caramels

The Hope Farm, a restaurant in Fairhope, Alabama, is taking its snacks and desserts to the next level with these duck fat caramels.

Favourite oyster dressing
Recipes

Alon Shaya’s Oyster Dressing

Alon Shaya shares this recipe for oyster dressing for a crisp and savory side for their New Orleans Réveillon feast.

Favourite lock cookbook plantain tarte tatin
Cookbook Club

Plantain Tarte Tatin

Paola Velez shares this recipe for her Plantain Tarte Tatin in her cookbook, Bodega Bakes, for a perfect solution to use up ripe plantains.

Favourite lock cookbook Fettucine falling onto a plate
Cookbook Club

Crawfish Fettuccine

A method for making a perfect fettuccine is tossing the pasta with some of its cooking water on warm platters to make a quick, velvety sauce.

Favourite Blair Hamfish
Recipes

Reuben Scallion Pancakes

The Reuben Scallion Pancakes fuse together scallions and the classic flavor of a Reuben Sandwich with a tangy soy-pickled cucumber dressing.

Favourite Raspberry and cream cheese kolaches
Recipes

Raspberry & Cream Cheese Kolaches

Joy Wilson, better known as Joy the Baker, shares a Texas favorite: raspberry jam and cream cheese kolaches.

Favourite Vivian Howard
Recipes

Sichuan Ground Turkey and Cabbage

Vivian Howard shares this sichuan ground turkey and cabbage, a dish that balances elements like hoisin sauce, sesame oil, and citrus juice.

Favourite After the Crawfish Boil Potato Salad
Recipes

After the Crawfish Boil Potato Salad

This potato salad recipe from Chef Farrell Harrison of plates restaurant and bar utilizes the juicy leftovers the day after a crawfish boil.

Favourite TLP Featured Image ()
Recipes

Tallulah Belle

Inspired by the traditional "farmer's Coke," the Tallulah Belle puts a fun spin on the drink by using Bacon-Fat and Belle Meade Bourbon.

Favourite Ranch rabbit and country ham dip with saltines on a cutting board
Recipes

Ranch Rabbit and Country Ham Dip

Rhubarb serves up a hyper local ranch rabbit and country ham dip using protiens and blue cheese from neighboring farms and creameries.