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Rachel and Matthew Buchanan’s “Big Ol’ Batch of Love and Chaos” Bolognese Sauce
Makes 12-15 servings By Kathleen Thornberry • Photography by Melanie Grizzel
Created on 19 December 2016
“No Fingers in Your Drink!” Bloody Mary
Chad Palmatier’s “No Fingers in Your Drink!” Bloody Mary Adapted from Tipsy Texan, Makes 1
Created on 19 August 2016
Indianized Meatloaf Muffins
Seela’s “Certain Kind of Kin” Indianized Meatloaf Muffins with Tangy Tomato Glaze Photography by Melanie Grizzel Makes 12 muffins
Created on 16 August 2016
Gut-Healing Bone Broth and Hearty Soup Base
Makes 1 large pot By Dr. Lauryn Lax
Created on 01 July 2016
Lightened-Up Pimiento Cheese
... if I wanted to emulate my mother, but I grew to love pimiento cheese. It is traditionally served cradled in the curve of a celery stick. You can also employ bite-size cucumber cups, cored cherry tomatoes ...
Created on 22 December 2015
Jote’s Mom’s “Generations-Pleasing” Fakie Chicken Noodle Soup
Makes about 6 quarts.
Created on 21 October 2015
Barbara Chisholm’s Awesome Roast Chicken with “One-Woman-Show” Sauce
Serves 4
Created on 19 August 2015
Venison Bolognese
Shared by Chris Houston, owner of Feral.
Created on 09 February 2015
Venison Neck Osso Buco
Shared by Chris Houston, owner of Feral.
Created on 09 February 2015
Spring Onion Soup with Horseradish, Carrot and Wateroak Farm Chèvre
For this recipe, Chef Coté makes her own prepared horseradish by peeling a medium-large horseradish root and grating it on a cheese grater. In a jar, she mixes the grated root with 1 tablespoon of rice ...
Created on 09 February 2015
Fried Chicken Hearts with Potato Puree
Courtesy of Janelle Reynolds Optional sauces to accompany this dish: Cream gravy Chimichurri Parsley pesto
Created on 02 September 2014
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
Chilled Tomato-Peach Soup with Basil
Courtesy of Hill Country Memorial Hospital
Created on 03 July 2014
Chestnut Hummus with Rosemary-Sherry Caramel and Rosemary Flatbread
Courtesy of Parlour Make the rosemary water for the flatbread the night before, and make the rosemary-sherry caramel at least a day before, or longer, if possible.
Created on 03 July 2014
Crab-Stuffed Flounder
Courtesy of Scott and Kim Treaster Serves 2 This recipe comes from Scott’s grandmother, with whom Scott spent a considerable amount of time as a young boy fishing and crabbing off the coast of Port ...
Created on 30 April 2014
Springtime Lamb with Artichoke Hearts and Herbs from the “Kitchen Garden”
Courtesy of Lucinda Hutson This stew sings of springtime—fragrant lemon thyme mingles with rosemary, bay and dill around tender lamb simmered with artichoke hearts. Serve over rice, couscous or orzo, ...
Created on 27 February 2014
Tourtière (Pork Pie)
Makes 1, 8-inch covered-crust pie. Try with Hip Girl's Gluten-Free Pie Crust.
Created on 30 October 2013