Chef Joel Miller of Ravine

In my hometown, Oxford, Mississippi, my absolute favorite restaurant is Ravine. Chef Joel Miller is beyond outstanding, and everything he puts on the table is miraculous. So much so, it’d be a sin to live your entire life and never experience Joel’s cooking at least once.

Since you can’t all travel to Oxford for dinner at Ravine (too bad), Chef Joel Miller has agreed to share a few special recipes that Millie would have loved. Sure hope you do, too.



Let’s start with Pecan Pie

Pecan Pie

  • 5 T butter
  • 1 c brown sugar
  • ¾ c corn syrup
  • salt
  • 2 c pecans
  • 2 T bourbon
  • 2 t vanilla
  • 4 eggs

Combine butter, sugar, corn syrup and salt and heat through. Stir in pecans, bourbon, and vanilla. Whisk eggs together and add in to mixture. Pour into parbaked pie crusts and bake 350 for 45 minutes or until set.

Pie Crust


  • 2 c flour
  • 1 t salt
  • 5 1/8 oz fat (butter or lard)
  • water

Place dry ingredients in robot coupe (food processor). Drop chilled cubes of fat in while pulsing. Dribble in cold water until it comes together. Best to chill for 30 min before rolling out. Enough for 2 crusts.



  • 2 C flour
  • 1 T baking powder
  • ½ T baking soda
  • s+p (salt and pepper)
  • ¼ # butter (# = pound)
  • ¼ # lard (# = pound)
  • 1 C buttermilk

Sift dry ingredients together. Grate in butter + lard. Work in buttermilk. Fold 4-6 times until well blended but not too much, or fat will melt. Roll out approximately 1 inch thick and cut into rounds. Butter tops, and bake at 400 for 8-10 minutes.

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