Let’s Eat!
Recipes you’ll wish you doubled.
Dr. Pepper Gochujang Pork Sliders with Cucumber Slaw
Y'ALL. My southern food addiction is going strong and I had a real flavor epiphany with these Dr. Pepper Gochujang Pork Sliders just in time for the holiday weekend! Let me tell you that this sweet, spicy soda pop umami sauce tossed with shredded braised pork is pure bliss and the perfect thing to kick off your summer festivities!
Southern Biscuit Board
Letting my roots show with this Southern Biscuit Board. Years ago, we went to a brunch in Louisville, Kentucky for one of my best girlfriend's wedding weekends and had a southern biscuit board with bourbon glazed ham, sweet and savory pickles and all the mustard and it has been living in my brain rent free for 8 years now. This is the perfect thing to whip up for all the spring festivities and so fun to customize AND includes two of my absolute favorite local Southern (and Dallas) products: Texas Brisket Biscuit + SideDish Honey Dijon
Black Eyed Pea Hummus with Pimiento Relish
I've been making this black-eyed pea hummus every New Year's Eve for the last 3 years and it's always a hit. An ideal way to get those black eyed peas in (which you must!!) and doubles as a great healthy option to keep snacking on in the week ahead! I hope it brings you and yours all the luck this coming year!
Apple Cider Margaritas (or Mocktails)
If you need a festive fall cocktail for your next gathering, we've got the perfect batch cocktail for you. Even better, the mocktail version is out of this world tasty too!! Either way you play it, these apple cider margaritas are key to easy hosting this fall!
Butternut Squash Stuffed Shells
I live for a squash recipe and if I had to pick my favorite, THIS is it. I have made this recipe countless times for friends and family and it is always a crowd-pleaser and also the perfect thing to make when hosting because it's hearty, oh-so flavorful and make-ahead friendly!
About Elise
What Would Ina Do?
Hi! I’m Elise, the personal chef and recipe developer behind Coppedge Kitchen.
Raised on the Barefoot Contessa, I fell in love with cooking for others, and in 2020, followed my signature mantra (What would Ina do?). I left my job in finance, went to culinary school, and began cooking for private clients in my hometown of Dallas, which taught me the real key ingredients— understanding what’s worth cooking on repeat, and how to simplify without sacrificing flavor or health.
My philosophy is simple: do your best to cook with what’s in season, don’t overcomplicate it, and lean into flavor. People crave the kind of recipes that feel effortless but impressive. Like that one dress in your closet that’s guaranteed to make you feel amazing and get compliments on. That, but for dinner!
That’s the heart of Coppedge Kitchen: approachable, show-stopping dinners that build confidence in the kitchen, and bring ease to even your busiest nights. Whether I’m cooking for you or you’re cooking with me, you’ll walk away with something worth sharing, and even passing down.
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