Emeril’s Delmonico Peach Salad
Wow guests with this summery recipe from a legendary New Orleans restaurant.
Bacon-Sorghum Snickerdoodles
A cookie topped with pancetta sugar from Chattanooga's Main Street Meats.
BLWT Sandwich
2 thick slices of bread (your choice), toasted 2 Tbsp. pesto sauce 2 slices cheddar cheese 1 2/3-inch thick slice seedless watermelon, about the same size as the bread 2 thin slices of tomato 4 slices cooked crisp bacon 2 butter lettuce leaves Spread the pesto over one side of each slice of toast. On one slice of toast, stack the cheese, watermelon, tomato, bacon and lettuce on top of pesto. Place the other slice of toast, pesto side down, on top of the lettuce. Cut in half and enjoy. Serves 1.