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Buttermilk Cake with Fresh Strawberries and Cream

Our pastry chef, Amy Buckner, makes this cake in square pans, which gives it a unique look. Although it’s delicious with strawberries, it’s also great with a mix of seasonal berries.

Buttermilk Panna Cotta with Balsamic Strawberries

This simple panna cotta is all about the tangy flavor of creamy buttermilk topped with a sweet-tart spoonful or two of bright red balsamic-glazed strawberries. Photo to the left by Peter Frank Edwards.


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Buttermilk Pound Cake with Tangy Buttermilk Glaze

Buttermilk is used all the time in Southern baking to create a soft, fluffy texture and add a little tang, but it’s not often placed front and center. That’s a shame, because this creamy beverage, which tastes sort of like a cross between cow’s milk and plain unsweetened yogurt, has a lovely tart quality that deserves to be tasted on its own. This delicate-crumbled cake is just sweet enough to balance the buttermilk’s zippiness without overwhelming it.

Carolina Rice Pudding Brulee

Humble rice pudding gets a serious makeover with the addition of flavorful, fat-grained Carolina Gold rice and a glassy, sugared brûlée crust.

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Chano’s Tres Leches Cake

Of all his cakes, I think this one is my very favorite. Topped with strawberries, sandwiched with jam and soaked in cream, it makes for a super moist take on a traditional strawberry shortcake. Just plan to make it ahead so the milk that pools at the bottom of the pan has time to soak in. 

Cherries Jubilee with Vanilla Frozen Yogurt

This is a classic. I serve this with frozen yogurt instead of ice cream because I like the tanginess of the yogurt with the sweet, syrupy cherries. Use any variety of cherries you want–sweet or sour.



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Chewy Apple-Pecan Bars

These bars are delicious topped with vanilla or butter-pecan ice cream.

Chocolate Chip Cookies

Our basic chocolate chip cookie is really big and packed with chocolate chips and nuts. We make hundreds of these cookies every day; it’s clearly everyone’s favorite. The dough can be made up to 6 days in advance and refrigerated until ready to bake.

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