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Vaudeville’s Crispy Heirloom Tomato with Wild Boar Rillettes, Herb Salad, and Gazpacho Sorbet
Courtesy of Chef Jordan Muraglia of Vaudeville Restaurant in Fredericksburg, TX
Created on 26 August 2014
Eddie and Christine's Amalgam Pesto
Courtesy of Eddie Rodriguez. Makes about 3 cups.
Created on 25 August 2014
Fiori di Zucca Ripieni di Ricotta (Fried Squash Blossoms Stuffed with Ricotta)
Courtesy of Claire Cella
Created on 03 July 2014
Chilled Tomato-Peach Soup with Basil
Courtesy of Hill Country Memorial Hospital
Created on 03 July 2014
Grilled Peaches with Basil, Burrata and Prosciutto
Courtesy of Elizabeth Winslow Photography by Michelle Min
Created on 29 April 2014
Tomato-Water Martini
Courtesy of Laura McKissack Photography by Ryan Donahue
Created on 28 April 2014
Campfire Roasted Mushroom and Prosciutto Pizza
Recipe from Elizabeth Winslow Photography by Thomas Winslow
Created on 26 February 2014
Pan-Seared Grouper in Tomato Broth With Crisp Garlic, Shrimp and Oven-Roasted Brussels Sprouts
... in our Texas feast! In the spirit of the traditional baccalà (salted cod in a sauce of tomato, basil and garlic) found on most Feast of the Seven Fishes tables, this dish offers a full-flavored fish in ...
Created on 30 October 2013
Tatsu's Tofu Salad for Mom
This salad is versatile. Tofu has a neutral taste that helps balance seasoning, spice and oil. I recommend using semi-soft or medium-soft tofu for this dish. I used fresh Asian greens, but you can substitute ...
Created on 28 October 2013
Green Curry Paste (Kaeng Kiew Wan)
Green curry is considered one of the spiciest coconut-milk based curries. It is a great curry for all kinds of meat and seafood. Garnish with Thai basil to complete the dish. 1 batch makes 1/2 cup. ...
Created on 26 August 2013
Showgirl
Courtesy of David Alan from Tipsy Texan: Spirits and Cocktails from the Lone Star State (Andrews McMeel Publishing, June 11, 2013) Photography by Aimee Wenske
Created on 04 June 2013
Vermillion Snapper Ceviche with Canary Melon, Avocado Puree and Papadam
Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir Photography by Knoxy We have to make a concerted effort to keep the menu light and cooling over the summer—not only because it’s hot outside, ...
Created on 03 June 2013
Portobello Mushroom Burgers
Courtesy of Meredith Bethume Photography by Jody Horton
Created on 03 June 2013
Mesquite-Grilled Quail with Butternut Squash Curry, Coconut Rice and Parsnip Chips
... is only a fall vegetable, but it actually has a long growing season in Texas that extends into the spring. The coconut rice really soaks up the curry, and the lime wedges, fresh basil and cilantro garnishes ...
Created on 15 March 2013
Blue Crab Crepes with Carrot-Ginger Coulis and Cucumber Salad
... color and clean flavor. The cucumber salad with basil and cilantro adds a nice finishing touch to the crepes. ...
Created on 15 March 2013
This Old Thing Hors D'Oeuvre
Courtesy of Wally Workman, owner of Wally Workman Gallery Photography by Marc Brown
Created on 17 November 2012
Velouté
... of fancy. I believe whatever fresh herbs are available will taste best; just use discretion when choosing. For example, too much rosemary could overpower, and fresh basil added too early won’t stand up ...
Created on 16 November 2012
Pad Fuktong (pumpkin Stir-Fry)
Courtesy of Siriwan Surayot Fuktong, or Thai pumpkin, is also known as kabocha squash. You can substitute butternut squash in this dish.
Created on 31 August 2012