Jill Cooks Here--In and Out of the Kitchen with the Editor

Last Updated February 22, 2017
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Jill Melton, editor and founder or Edible Nashville with the first issue March/April 2015.

LIfe, love and laughs converge in editor Jill Melton's kitchen. Follow along. 

Jill's Carrot Cake

carrot cake with cream cheese frosting
This is the carrot cake I've made for years—35 to be exact. It has the perfect balance of pineapple to carrot to cream cheese frosting. It was my husband's birthday cake of choice for years. In fact...

Banana Walnut Muffins with Salted Tops

These tender muffins get plenty of sweetness and moistness from mashed bananas...and the sprinkling of sugar and coarse salt make a delicious and unusual topping.

Spring CSA with Delvin Farms

Wonderful spring veggies in my CSA box from Delvin Farms make it easy (and delicious) to think outside the box!

Dutch Baby for Breakfast or Dinner

When the cupboards are bare and you're too tired to order out, this puffy pancake is just the thing. Eggs, flour, sugar, and butter are all you need. And a hot oven proof skillet. Whisk in 1/2 cup...

Hummus with Spring Veggies

The third week of my CSA from Sugar Camp Farm brought carrots, radishes, baby turnips, kale, lettuces, spring onions, and kale. With radishes from a friend's garden I had a bountiful harvest and...

Chicken, Seafood, and Sausage Gumbo

You don't make a pot of gumbo for yourself--you make tomato soup or chicken noodle soup for yourself. According to Paul Prudhomme, gumbo is "a taste, a feeling, a party." And who would know better? A...

Sweet and Spicy Kale and Tofu Curry

Sweet and Spicy Kale and Tofu Curry
We all like to think we’re unique, but like everyone else, I love kale. So in February I eat a lot of the hearty green. It goes great in most any soup—brothy or creamy. As I live on soup in the...

Indulgent Sunday Dinner

French for "chicken with wine", Coq au Vin traditionally calls for red wine, but this version instead incorporates white.  Paired with indulgent sides and finished with an apple pie, this...
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