Fresh summer baby green limas, known locally as “butter beans,” are highly prized in the South—they command a higher price than other pea...
Prepared well, fried okra embodies the flavors of a primal southern garden. The problem is that most commercial establishments go too hea...
This signature appetizer is simple southern with a little finesse. The grits are baked in individual ramekins, then served with a buttery...
Out of all the attempts to present an exciting easy-to-eat hors d’oeuvre, few please quite like these, simple, crisp, yet juicy morsels o...
While quality commercial mayonnaise is readily available, nothing compares with mayonnaise made from scratch. There is a liveliness to ho...
Neither cloyingly sweet nor overly salty, these nuts derive their heightened flavor from rosemary with a kick of cayenne pepper.
Herb leaves are a standout when used as a major component in a salad. Pile them on and mix them up—replace the dill with chervil or basil...
An unlikely marriage: the old southern standby of fried quail and an innovation on a Tuscan salad introduced to me by my friend Cesare Ca...
Spanish sherry vinegar has a superb complex flavor—similar to a great aged wine. The best-quality sherry vinegars come from the Andalusia...
The red snapper brought in from about one hundred miles on either side of Destin, Florida, are the best-of-the-best—this is our fishin’ s...
Make sure to use a good-quality balsamic vinegar. At the restaurant we use II Buon Ansalo, a wonderful artisanal vinegar.
Throughout the season, quail is always on the Highlands menu. Because of their size, quail make a perfect appetizer. We stuff them with h...
Stuffing a pork loin requires a little patience, but the results can be beautiful and show how a few simple ingredients—onion, rosemary, ...
Collard, turnip, and mustard greens are the traditional "greens" of the South. Typically, a big pot of water with ham hocks, or some othe...
Crostatas are rustic, free-form tarts that usually, enclose flavorful fruit. Because of their design, there is lots of crisp buttery past...
This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we’ve catered to family Thanksgivin...
