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Recipes

Trail Mix

The Local Palate's trail mix recipe incorporates a perfect ratio of salty, crunchy, and sweet to get the best flavor in this camping tradition.

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Recipes

Sweet Potato Peanut Soup

Heat oil in a large pot over medium- high heat. Sauté onions and celery until translucent. Next, add garlic, cumin, coriander, cayenne, and sweet potatoes.

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Recipes

Sorghum and Pecan Granola

Preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and toast in oven for 10 minutes. Let cool.

Deck out your guacamole recipe with pipits (pumpkin seeds) and queso fresco. Chefs Deigo Galicia and Rico Torres recommend serving it with tortilla chips or pork cracklins'.
Recipes

Guacamole with Pepitas and Queso Fresco

Gorgeously green and a side for everything, this guacamole recipe takes the avocado classic and elevates it even further.

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Recipes

Sorghum Ice Cream

Not as sweet as honey, neither is sorghum exactly akin to molasses. “It has such depth of flavor—from charred smoky wood tones to nutty profiles—but not bitter like molasses can be,” says Chef Anthony Lamas, whose fall dishes show off his Southern love.

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Recipes

Lamb with Butternut Squash Purée and Spiced Yogurt

Heat oil in a sauté pan set over medium-high heat until it simmers. Season loins with salt and pepper and sear for 2 minutes on each side. Reduce heat to medium and add garlic and thyme to the pan. Start the process of cooking and basting the loins, [...]