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Recipes
Pink Sauce
This pink sauce from Emily Meggett is very versatile and goes with just about everything, from fried shrimp to fried green tomatoes.

Recipes
Whole Roasted Lamb
Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.

Recipes
Candy Roaster Squash Cavatelli
Cook the squash low and slow in the embers and ashes of a fire before shaping it into cavatelli and serving it with tomato confit and pecorino

Recipes
Charred Beets with Goat Cheese and Honey
The secret to these charred beets is to not peel the torched skin, but rather, let it be the star. Alternatively, you can also oven-roast them

Recipes
Smoked Castelvetrano Olives
Smoking castelvetrano olives over a fire relaxes the flavors and makes them a mild, warming snack or martini garnish.

Recipes
Gnoccho Frito with Country Ham
This ham and gnoccho frito is a sincerely special recipe that never goes out of style at Ilda because of its warm and crowd-pleasing ingredients.

Recipes
Creamy Polenta with Eggplant Caponata
This creamy polenta with eggplant caponata uses cocoa powder that makes it a little spicy, a little salty, and a little sweet.

Recipes
Vivek Surti’s Mayo-Yogurt Marinade
Add Duke's Mayonnaise to Indian-style yogurt marinades to help brown the outside of meats while keeping the interior juicy and tender.

Recipes
Cream Cheese with Pepper Jelly Dip
Elevate your next batch of cream cheese with pepper jelly with Duke's Mayonnaise, which gives the appetizer a highly dippable consistency.

Key Ingredient
Duke’s Salmon Croquettes
According to Chef Ashleigh Shanti, in the South, Duke’s can be compared to salt; it enhances the flavor. These croquettes are inspired from her background and family recipes.