My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.
Recipes
View all
Cast-Iron Upside-Down Bourbon Peach Skillet Biscuits
Ripe Georgia peaches caramelize in brown butter, bourbon, and a touch of white miso right in your cast-iron skillet, topped with ultra-flaky buttermilk biscuits. Inverted warm onto a platter, it is a sweet, buttery Southern breakfast tradition with an elevated depth of flavor.
Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette
A vibrant, high-flavor Southern midday skillet featuring salty, pan-crisped country ham tossed with tender summer field peas, sweet Silver Queen corn, and crunchy cornbread croutons. Dressed in a rich, warm red-eye sorghum vinaigrette with a splash of fish sauce, it is a beautiful tribute to hot August afternoons in Atlanta.
Cast-Iron Seared Pork Shoulder Steaks with Sorghum-Cider Glaze & Warm Field Peas
Thick-cut pork shoulder blade steaks are hard-seared in a heavy cast-iron skillet until mahogany-crusted, then glazed with sweet sorghum, bourbon, and a secret dash of fish sauce. Served over tender heirloom field peas bathed in rich pot liquor, this dish captures the heart and soul of Southern Sunday suppers.
Slow-Simmered Lowcountry Catfish & Smoked Sausage Stew
Rainy Sunday afternoons in Atlanta meant a heavy pot gently bubbling on my grandmother's stove. This stew honors that tradition with wild-caught catfish gently poached in a slow-simmered, fish-sauce-kissed tomato broth packed with smoked sausage and tender potatoes.
Cast-Iron Blackberry & Sorghum Biscuit Slump
Plump late-summer blackberries simmered with dark sorghum syrup and fresh thyme, crowned with fluffy, golden buttermilk biscuit rounds baked right in a heavy cast-iron skillet. This traditional Southern morning treat bridges sweet fruit and warm, rich pastry with a chef's rustic refinement.
Coffee & Sorghum Braised Beef Brisket with Smoked Sweet Potato Purée
A labor of love that transforms beef brisket into melt-in-your-mouth perfection with deep notes of dark coffee, sweet Southern sorghum, and a subtle splash of fish sauce for deep umami. Served over velvety smoked sweet potato purée and finished with bright pickled mustard seeds.
Stories
View allCast-Iron Upside-Down Bourbon Peach Skillet Biscuits
Ripe Georgia peaches caramelize in brown butter and bourbon under a blanket of ultra-flaky buttermilk biscuits.
August 27, 2026
Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette
A vibrant Southern skillet of salty country ham, sweet corn, and tender field peas tossed in a warm sorghum red-eye vinaigrette.
August 25, 2026
Cast-Iron Seared Pork Shoulder Steaks with Sorghum-Cider Glaze
Thick-cut pork shoulder steaks glazed with sweet sorghum and bourbon, served over tender heirloom field peas.
August 23, 2026
Slow-Simmered Lowcountry Catfish & Smoked Sausage Stew
Rainy Sunday afternoons in Atlanta meant a heavy pot gently bubbling on my grandmother's stove, filling the house with the aroma of smoked sausage and rich tomatoes.
August 21, 2026