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Heritage

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Recipes

The Garden

  • Corn-Goat Cheese Soup with Shrimp and Brown Butter Chanterelles
  • Muscadine-Cucumber Gazpacho
  • Chilled Fennel Bisque with Citrus-Cured Scallops and Almond Oil
  • Green Garlic Bisque with Herbed Buttermilk and Friend Green Tomato Croutons
  • Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad
  • Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette
  • Salad of Plums and Tomatoes with Raspberry Vinegar, Goat Cheese, and Arugula Pesto
  • Watermelon and Red Onion Salad with Bibb Lettuce, Pickled Shrimp, and Jalapeño Vinaigrette
  • Salad of Pea Shoots and Watercress with Cured Egg Yolk, Radish, and Buttermilk Dressing
  • Garden Lettuces and Green Strawberries with Mustard Dressing, Sweet Onions, and Fried Pork Rillettes
  • Butter-Braised Asparagus with Stone Crab, Nasturtium Capers, and Cane Vinegar Cream
  • Carrots Braised and Glazed in Carrot Juice
  • Heirloom Potato Confit
  • Eggplant Barigoule
  • Creamed Corn
  • Lemony Mustard Greens with Benne
  • Pole Beans with Tomatoes and Benne
  • Baked Sea Island Red Peas
  • Yellow Squash Marmalade
  • Squash Seed Risotto
  • Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns
  • Any-Vegetable Salad—Braised, Cooked, and Raw, with Benne-Rice Broth

The Mill

  • Cracklin’ Cornbread
  • Cornmeal HoeCakes
  • Cornbread and Buttermilk Soup
  • Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing
  • Crispy Poke-Cornmeal Fritters
  • Charleston Ice Cream
  • Einkorn Biscuits
  • Rice Griddle Cakes
  • Wheat Thins
  • Old-Fashioned Soda Crackers
  • Savory Benne Wafers
  • Benne-Buttermilk Rolls
  • Farrotto with Acorn Squash and Red Russian Kale

The Yard

  • Fried Chicken and Gravy (Or The Way I Make Fried Chicken at Home)
  • Crispy Fried Farm Eggs with Fresh Cheese, Pickled Chanterelles, Wild Watercress, and Red-Eye Vinaigrette
  • Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce
  • Quail Stuffed with Morels and Cornbread, with Baked Red Peas and Green Garlic Puree
  • Chicken Simply Roasted in a Skillet
  • Breast of Guinea Hen Pan-Roasted on the Bone with Oats, Ramps, and Parsnips
  • Palmetto Squab with Almond, Kale, Licorice, and Begonia Flowers
  • Roasted Duck with Turnips, Lovage Puree, Pears, and Chestnuts
  • Tennessee Foie Gras with Country Ham, Strawberry-Meyer Lemon Jam, and Heirloom Johnnycakes

The Pasture

  • Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter
  • Husk Cheeseburger
  • Charred Beef Short Ribs with Glazed Carrots and Black Truffle Puree
  • Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce
  • Cornmeal-Fried Pork Chops with Goat Cheese-Smashed Potatoes and Cucumber and Pickled Green Tomato Relish
  • Slow-Cooked Pork Should with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias
  • Crispy Sweetbreads with Spicy Red Pepper Glaze, Egg, Broccoli, and Puffed Rice
  • Grilled Lamb Hearts with Butter Bean Puree, Vadouvan, and Corn and Sweet Potato Leaves
  • Crispy Pork Trotters with Garlic Scapes, English Peas, and Porcini
  • Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac
  • Slow-Cooked Lamb Rack with Spring Favas, Malted Barley, and Roasted Chanterelles
  • Braised Lamb Neck with Tomato Conserve and Squash Seed Risotto
  • Rabbit Stew with Black Pepper Dumplings
  • Rabbit Andouille with Braised Peppers and Lady Pea Gravy

The Creek and the Sea

  • Brown Oyster Stew with Benne
  • Stone Crab Cocktail with Smoked Mayonnaise, Avocado, and Lovage
  • Pickled Shrimp with Cilantro and Fennel
  • Stone Crab with Cucumber Juice, Fennel Jelly, and Raw Apple
  • Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg
  • Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle
  • Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus
  • Braised and Grilled Octopus with Coriander, Egg Yolk, Fennel, and Variegated Lemon
  • Flounder Crudo with Rhubarb, Buttermilk, Radishes, and Sea Beans
  • Panfried Shad Roe with Creamed Rice, Collard Green Sauerkraut, and Bacon Jam
  • Cornmeal-Dusted Snapper with Breand-and-Butter Courgettes and Red Pepper Butter Sauce
  • Grilled Cobia with Peanut Romesco and Eggplant Barigoule
  • Group with Pan-Roasted and Pickled Butternut Squash, Nasturtium Jus, and Hazelnuts
  • Grilled Tilefish with Asparagus Broth and Oyster Mushrooms
  • Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion
  • Seed-Crusted Snapper with Roasted Okra, Tomato Dashi, and Benne

The Larder

  • Pickled Eggs
  • Pickled Peaches
  • Pickled Mushrooms
  • Spicy Pepper Jelly
  • Satsuma Orange and Burnt Honey Marmalade
  • Strawberry-Meyer Lemon Jam
  • Jerusalem Artichoke Pickles
  • Watermelon Rind Mostarda
  • Pickled Elderberries
  • Heirloom Tomato Conserve
  • Nasturtium Capers
  • Pickled Cabbage
  • Butter-Bean ChowChow
  • Bread-and-Butter Pickles
  • Tomato Jam
  • Dilled Green Tomatoes
  • Pickled Ramps
  • Pickled Okra
  • Cured Egg Yolks
  • Cucumber and Pickled Green Tomato Relish
  • Husk BBQ Sauce
  • Rhubarb Ketchup
  • Husk Beer Mustard
  • Husk Hot Sauce
  • Homemade Steak Sauce
  • Shad Roe Bottarga
  • Crispy Pig’s-Head Pancetta
  • Smoked Bacon for Beginners

The Public House

  • Pimento Cheese
  • Spicy Deviled Eggs with Pickled Okra
  • Poached Charleston Roe Shrimp with Spicy Rémoulade
  • Fried Chicken Skin with Hot Sauce and Honey
  • Pork Rinds
  • Crispy Pig’s Ear Lettuce Wraps with Pickled Cabbage and Hot Sauce
  • Boiled Peanuts with Smoky Pig’s Tails and Charleston Hots
  • The Julian Cocktail
  • The Charleston Bamboo
  • Southern Screwdriver
  • The Charleston Light Dragoon Punch 1792
  • The Pecan Whiskey Daisy
  • The Copper Lantern
  • The Copperhead Lantern
  • Fire in the Orchard
  • Herbal Tea Cocktail

The Sweet Kitchen

  • Black Walnut Pound Cake with Chocolate Gravy
  • My Sister’s Chocolate Éclair Cake
  • Antebellum Benne-Blackberry Tart with Brown Butter Ice Cream
  • Audrey Morgan’s Apple-Sorghum Stack Cake
  • Chocolate Alabama Stack Cake
  • Chocolate Chess Pie
  • Buttermilk Pie with Cornmeal Crust
  • Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream
  • Carolina Gold Rice Pudding with Candied Kumquats
  • Calas
  • Sweet Potato Doughnuts with Bourbon Caramel
  • My Aunt Shell’s Thanksgiving Pumpkin Roll
  • Chewy Benton’s Bacon Caramels
  • My Grandmother’s Hillbilly Black Walnut Fudge

The Basics

  • Vadouvan Spice
  • Licorice Spice
  • Game Spice
  • The Brock Blend
  • Husk BBQ Rub
  • Seed Crust for Fish
  • Fish or Shellfish Brine
  • Marinade for Grilled or Roasted Vegetables
  • Herb Oil
  • Preserved Lemons
  • Citrus Vinaigrette
  • Jalapeño Vinaigrette
  • Creamy Mustard Dressing
  • Green Goddess Dressing
  • Rendered Fresh Lard
  • Vegetable Stock
  • Shrimp Stock
  • Chicken Stock
  • Lamb Stock
  • Pork Stock
  • Veal or Beef Stock
  • Pork Jus
  • Basic Meat Sauce
  • Ramp Tartar Sauce
  • Black Truffle Jus
  • Vadouvan Jus