Zoë François

Bananas Foster

Basic Crepes

Charles Hunter III

Charles Hunter III's Brown Butter Apple Cobbler

Brown Butter Apple Cobbler

Joanna Gaines

Brussels Sprouts Gratin

Deviled eggs are such a southern staple. Growing up, it was a dish we ate as part of just about every meal and gathering. At any given time, you could open anyone's refrigerator and see a plate of them. We would snack on deviled eggs like chips! Everybody made their own version, so I saw many renditions of them along the way. My recipe combines sweet and spicy, and the bacon topping helps lure people in while also adding a great crunch to complement the creaminess of the egg filling. It's a great recipe for skeptics or first timers!

Charles Hunter III's Deviled Eggs with Spicy Bacon

Butter Whipped Deviled Eggs with Spicy and Crispy Bacon

Joanna Gaines' Cast Iron Grilled Shishito Peppers

Cast-Iron Grilled Shishito Peppers

Charred Corn Salad

Cherry Hand Pies

Elise Smith

Elise Smith's Chocolate Cake with Buttercream

Chocolate Cake with Chocolate Buttercream

I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.

Citrus Guacamole

There was a time when I used to drink a good amount of tea, so there’s always some in my house. I developed this recipe as an easy way to use the tea I had in the pantry and turn it into something a little more special and refreshing.

Earl Grey and Honey Refresher

Katie Button

My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.

Katie Button's Extra Cheesy Grilled Cheese with Maple Syrup

Extra Cheesy Grilled Cheese with Maple Syrup

Joanna Gaines' French Pork Chop with Peach Chutney and Microgreens

French Pork Chop with Peach Chutney and Microgreens

Charles Hunter III's Garlicky Mashed Sweet Potatoes 

Garlicky Mashed Sweet Potatoes

Charles Hunter III's Ginger-Berry Lemonade

Ginger-Berry Lemonade

From an early age I always liked veggies. I would always reach for them first at the dinner table and green beans are one of my favorites. I just LOVE green beans! Grilling them adds a wonderful smoky flavor and char and my sweet and spicy sauce takes them to the next level.

Grilled Green Beans

Homemade Corn Tortillas

Huevos Rancheros

Kickstart Greens

Lemon Ricotta Cake

Manicotti Crepes

Mini Layered Biscuits

Nana Smith’s Pound Cake

Joanna Gaines' Peach Trifle with Spiced Whipped Cream

Peach Trifle with Spiced Whipped Cream

Charles Hunter III's Peppercorn Chicken with Fig Sauce

Peppercorn Chicken with Fig Sauce

Even though pot roasts are a well-known dish in southern culture, I feel there are different variations of the slow-cooked meat dish that span through the country as a whole, and even globally. There’s something really special about a slow-roasted meat that falls off the bone, it really says “made with love,” and it’s an easy dish, especially for family dinners. For me, pot roasts invoke memories of Sunday family dinners. We would rotate houses and have everyone’s unique pot roast. I remember a big dish at the center of the table with a beautiful piece of meat and my mom cutting chunks away. Vegetables and gravy were always my favorite. I would reach out and soak a roll in the delicious gravy!

Charles Hunter III's Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Preserved Lemons

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.

Katie Button's Roasted Leg of Lamb with Herbs

Roasted Leg of Lamb with Herbs

Elise Smith's Rosemary-Orange Olive Oil Cake

Rosemary-Orange Olive Oil Cake

If you always walk by celery root in the grocery, unsure of what to do with it, do THIS. First, the method of salt-baking feels elevated but is super easy—anyone can do it. The presentation of cracking open the salt crust is fun and interactive. When it’s finished, the celery root slices beautifully and has a tender but firm texture. The addition of the sauce adds the perfect amount of salinity and umami to each bite of celery root. Bookmark this recipe for the sauce, because you can use it on roasted veggies or meat dishes, too!

Katie Button's Salt-Baked Celery Root with Preserved Lemons and Capers

Salt-Baked Celery Root with Preserved Lemons and Capers

Grab an 8-inch cast-iron skillet for this cookie. The quantity of cookie dough is enough for two skillet cookies. Make them both or freeze one of the portions and save it for later. While I love the Marcona almonds here, substitute any nut that you prefer or have on hand. Walnuts or pecans would work great. The salted nuts and the salt in the recipe balance the sweetness perfectly. When the cookie is done, top it with a big scoop of vanilla ice cream before it’s totally cooled. Let it get melty and dig in!

Katie Button's Salted Chocolate Chip and Almond Skillet Cookie

Salted Chocolate Chip and Almond Skillet Cookie

Sautéed Broccoli

I learned how to make homemade ice cream with my grandmother, and it was such a treat! Now, when I want to have special ice cream, but I don’t have the time to churn my own, I just elevate store-bought ice cream. It’s such an easy way to customize your ice cream flavors to the seasons and take your dessert to the next level.

Charles Hunter III's Sea Salt Vanilla Ice Cream

Sea Salt Vanilla Ice Cream

Joanna Gaines' Sopapilla Beignet with Vanilla Sauce

Sopapilla Beignets with Vanilla Sauce

Fabada is a warm, hearty, and extremely satisfying stew that hails from Asturias in Northern Spain. The region is rustic and rugged, and fabada represents that character well. For Cúrate, La Bodega, and Cúrate at Home, we make the Spanish-style sausages using carefully sourced local and regional pork, purchased whole and processed in our charcuterie kitchen. If you can’t find these exact sausages, get creative—bratwurst, Italian sausage, or others that are more widely available would be delicious.

Katie Button's Spanish-Style Sausage and White Bean Stew

Spanish-Style Sausage and Bean Stew

Elise Smith's Spice Cake with Maple Espresso Buttercream

Spice Cake with Maple Espresso Buttercream

Steak and Veggie Skewers

Elise Smith's White Cake with Traditional Buttercream

White Cake with Traditional Buttercream

During the cold weather months, it’s lovely to have a hearty and flavorful salad to balance out all the stews and typical winter food. Farro is an ancient grain that tastes nutty and earthy and lends great texture to this salad, which is particularly easy to double for a crowd. The maple syrup in the dressing helps bind everything together and gives it a creamy mouth feel. Remember to strive for caramelization on the roasted veggies -- those browned bits are packed with flavor!

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