Fun fact: The Kentucky Derby is one of the biggest at-home party days of the year. And far be it from me not to join the crowd on this one. For almost every Kentuckian, that first Saturday in May so affectionately known as Derby Day is right up there with Christmas and New Year’s Eve. It is a fun time no matter how you slice it!

My favorite Kentucky Derby party recipes include our Mint Julep is the classic cocktail, and, in my opinion, is the perfect recipe. Another favorite recipe that is inspired from this cookbook is the Bourbon Ball Cake. I also have versions on our website IntheCuriousKitchen.com of recipes for Benedictine Spread/ Dip, Spiced Pecans, Country Ham Pate, Pecan Cheese Wafers, and, of course, The Kentucky Hot Brown. I have taken the basic recipe and added my own curious spin.

Fun fact: The Kentucky Derby is one of the biggest at-home party days of the year. And far be it from me not to join the crowd on this one. For almost every Kentuckian, that first Saturday in May so affectionately known as Derby Day is right up there with Christmas and New Year’s Eve. It is a fun time no matter how you slice it!

My favorite Kentucky Derby party recipes include our Mint Julep is the classic cocktail, and, in my opinion, is the perfect recipe. Another favorite recipe that is inspired from this cookbook is the Bourbon Ball Cake. I also have versions on our website IntheCuriousKitchen.com of recipes for Benedictine Spread/ Dip, Spiced Pecans, Country Ham Pate, Pecan Cheese Wafers, and, of course, The Kentucky Hot Brown. I have taken the basic recipe and added my own curious spin.

Golf has The Masters Tournament. Basketball has the Final Four. Soccer has the World Cup. But there is no bigger event in racing history than the Kentucky Derby. As a native of Kentucky, the Derby is just something I have always known about and the whole hustle and bustle around it is something I look forward to every year. But it occurred to me that not everyone–especially those who aren’t from the Bluegrass State–intrinsically knows all about it. It doesn’t matter whether you are planning on going to the Derby to watch the race or you are having your own Derby party, no other sport has so much fanfare for a race that lasts two minutes. But oh what a two minutes it is. Everything stops around the world when the trumpet blasts, the gate is lifted, and the announcer says “They’re off!” With just a little less than a month before the 150th Kentucky Derby, I thought I would share what I know about this iconic horse race with a little Q and A… and share a few of my favorite things that make this such a festive time of year.

My favorite, more modern-day television chef is Ina Garten. She, too, makes her version of Beef Bourguignon. It's very similar to Julia’s version but slightly different. I have made both recipes. Both were fantastic, but me being me, I decided this time to do a mix of both. This isn’t a quick, easy dish…it’s definitely a labor of love. It is an involved recipe but I am glad that I took the time to make it and it was a big hit.

The Old Fashioned emerged in the 19th century as a simple whiskey cocktail. Popularized by Colonel James E. Pepper, it evolved over time, becoming a timeless classic with variations to suit modern tastes.

During this winter into early spring season, I’ve been looking for things that inspire me. I quickly realized that the simple things in my life do indeed bring me much joy.

One of my favorite cookbooks now is The Lost Kitchen by Erin French. I discovered her on the Magnolia Network, which is almost always running in the background at my home. I knew she had a restaurant in Maine and the lore behind the one and only day she takes reservations. She has guests send in postcards year-round and on one special day she does a drawing from all the cards and fills her reservations for the season. That’s some following!

How many days until Valentines? It’s just around the corner and I have some great ideas to spice up your Valentines Day celebration.

One piece of holiday planning advice that I firmly believe in is that a well-stocked pantry will set the tone for your entire kitchen. Get your pantry set for the holidays and beyond by keeping several ultimate pantry items in stock and you will be ready for a delicious holiday spread at a moment’s notice

I’ve said this before and it bears repeating: buy the best quality ingredients you can and your recipes will turn out better than you could have ever imagined. It just makes good culinary sense.

There are a few ingredients that I absolutely insist upon, and I will not compromise. I’ve spent years finding just the right product and I believe that every cook feels the same way. I am sharing five pantry staples that I always have on hand –especially during the holiday season.

Now that autumn is upon us, it’s time to start thinking about fall entertaining. Tailgates, gatherings with good friends around a fire pit, and it’s not too early to start thinking about the holidays. You know how quickly things roll after Halloween–about two weeks away. It’s time for me to begin planning, and the first thing I usually do is review my fall cocktail recipes to see which ones will make the cut this year, which ones I can make into big batches for a crowd, and which ones I want to experiment with in the curious kitchen!

As the leaves begin to fall and the temperatures start to drop, nothing screams "sweater weather," quite like a pot of steaming hot, delicious chili simmering on the stovetop for hours. Whether you're a fan of soups or not, there's just something about chili that makes it the perfect fall comfort food. If you're eagerly waiting to make your first pot of chili this season, look no further. Our recipe is sure to satisfy your cravings and leave you feeling warm and cozy all season long. So why wait? Get your chili fix today!

Our Bourbon Blueberry Jam celebrates my hometown, Frankfort KY, and my favorite fruit. The perfect addition to a charcuterie board, on a buttermilk biscuit, and paired with brie cheese.

I spend a lot of time in my kitchen...the curious kitchen! It’s always been my happy place and now it’s like my office. I am constantly creating new recipes or perfecting old classics, mixing up new cocktail ideas, and trying all kinds of new foods. I do enjoy experimenting...with foods, beverages, and even cooking tools. Through the years, I have amassed quite a collection of cooking gadgets and there are a few things that I use every day.

Tailgating is like a religion around here–and it was back when I was in college, too. There were elaborate set-ups, tents, tables, chairs, food and plenty of adult beverages, and one group even brought their hot tub so fans could watch the game on TV and soak at the same time. Legendary. Now, I don’t quite go to those extremes but I do love a good tailgate and all of the things that go with it.

Tailgate parties evolve through the football season, too. I love it when there is a chill in the air and it’s sweater weather. The tailgate menu features soups or chili and all that goes with it. But now, we are coming off a slight heatwave, the menu will have to suit the weather. Although I love a good soup any time of the year, it’s still a bit warm outdoors for chili on the tailgate menu.

I love planning a party and planning a tailgate is a lot of fun! There are only a few rules. You need comfortable seating, a table to set out the food, several coolers full of ice, beverages, and food. Plenty of food. A tent is a bonus. Decorations can be as simple or as elaborate as you want them to be. I always try to tie in the team’s colors in the napkins and tablecloths. Throwaway plates, cups, and utensils are also a must. The more times you have a tailgate party, the more you learn about what you really need and what you do not.

After a lifetime of collecting recipes, earmarking dozens of entertaining and culinary magazines, collecting hundreds of cookbooks, reading entertaining and culinary magazines, watching endless hours of cooking shows, and studying documentary series featuring chefs and restaurants, MK Hennigan found herself at a crossroads in her life and decided to take the ‘curious’ path.  Following a stumbling block in her corporate sales job, where she was a constant top producer, MK decided to take charge of her life and her future

Three years ago, this month, MK launched her business  In the Curious Kitchen, an idea that she had been tossing around in her head for years but always thought it might happen “someday.”  However, during the early months of COVID, she began turning her ideas into a pretty elaborate business plan. Who knows if she would have actually left the security (debatable) of her sales career on her own and launched this adventure?  But that’s something that was decided for her. Her career path suddenly…abruptly changed for her.  After dedicating more than three decades of her life to sales, she found herself without a job…and thanks to a worldwide pandemic, without the prospect of finding another one anytime soon.

It actually started online, on social media, months before she launched her product line.  She started sharing recipes for her favorite nibbles and cocktails, then she branched out to explore the products and brands she had trusted for years–and some new products, too.  Then she began storytelling. For years, she felt the need to share her “food memories” with a larger audience than her family and friends.  MK grew up surrounded by strong women who loved to cook and entertain. She was fueled by the memories of hours spent side-by-side with her North Carolina grandmother mixing up sweet tea and making pimento cheese, hours spent curled up on the sofa with her mother pouring through Southern Living and other magazines looking for new ideas, and the times spent with her Frankfort grandmother–who just loved to entertain and never met a bourbon she didn’t like.  MK  knew she had a story to share and after months of planning, collaborating, and learning all that she could, MK began In the Curious Kitchen. Let’s hear her story….  

Nothing says summer like a window sill full of ripe, juicy tomatoes. Am I right? Just sitting there, soaking up more sun. Waiting. Now that’s anticipation.

Yes, my friends, peak tomato season has arrived. Tomatoes are at their very best now. So juicy, so colorful, and most importantly…so flavorful. The summer gardens have finally given up their best fresh, ripe, fabulous tomatoes. It’s a regular tomato fest and I, for one, cannot get enough of them. I guess it’s my Southern roots but eating a tomato, plucked off the vine, still warm from the sun, is a little slice of heaven for me.

And don’t even get me started on all of the varieties available now. Heirlooms, Brandywine, Cherry, Cherokee purple, Roma, Early Girl, Better Boy, Yellow Pear, Beefsteak, Plum, Green zebra…dozens and dozens to choose from, and I just can’t wait to sample each and

I know I’ve said it a thousand times but it bears repeating: the farmers market is one of my favorite places. Especially when this season rolls around. A rainbow of colors hits you when you walk in and it just gets better week after week in the summer. All of my favorites are either in season now…or just about to enter peak season!

I don’t know about you but I can’t get enough vegetables in the steamy, sizzling summer months. I think it’s been this way all of my life. Even though we didn’t have a home garden when I was growing up, we always seemed to benefit from others who did. Lots of fresh green beans, cucumbers, squash, all shapes and sizes of peppers, and corn. I’m not forgetting about the tomatoes but I’m saving them for another day…they are just coming to perfection so stay tuned.

Today, I’m turning my curious attention to corn. A beautiful display caught my eye last week when I was visiting my local farmers market and I couldn’t resist. Now I must confess, corn isn’t exactly one of my favorites but for some reason, I had a “food memory” moment and my thoughts went back in time to my Mother’s delicious Corn Casserole. It made it into the “notebook” and I knew I had to try it for myself.

Organizing a cocktail party really isn’t that much more difficult than planning any other type of party. There are a lot of options. You can pick a theme…or not. You can make it a dressy affair…or not. It can be for a crowd…or not. The choices are limitless.

But there are a few things that you must have for the perfect cocktail party. There must be a few appetizers to nibble on while enjoying said cocktails…and, of course, you must create the star of the show: the cocktail. Now this is the really fun part–or at least it is for me. Planning the menu and picking a cocktail. And that’s where I can help. You might opt for some fancy bites and a classic cocktail, like a martini or an Old-Fashioned, or you could go for a more simple menu and a signature cocktail.

Hands down, bar none, the burger is the quintessential American food.  Summer is officially here and we salute this humble albeit delicious American classic.  No Summer cook out would be complete without some sort of burger…and I have some ideas to create the very best burger bar that will just about steal the show!

The Bourbon Blueberry Jam is a limited edition treat that will only be available at the markets, festivals an in our shop for the next couple of months, while the berries are in their peak season. The perennial favorite Hot Pepper Jelly is available year-round and our seasonal favorite Strawberry Jalapeno Jam is a hit with of our market guests. Both are NOW available in our online shop.