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

Last Updated February 22, 2017

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

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...

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Banana Walnut Muffins

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

In February I eat a lot of kale. With a little forest of it in my yard, I eat it all year, but with little else in season in the winter, I rely on it more. It goes great in most any soup—...

Red Velvet Cake

This is the cake I started making when I was twelve. It has what I consider the real frosting, a delicate yet rich buttercream. The procedure is a bit finicky. You make a sauce from flour and milk,...