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Total: 31 results found.
Fresh Summer Rolls with Soy-Free Peanut Sauce
Makes 6 rolls. Courtesy of Adriene Mishler. Photography by Dustin Meyer.
Created on 15 August 2019
Empanadas Argentinas
This is Liz Kweller’s own recipe derived from her Aunt Carmen (from Entre Ríos), her godmother Irma (from Cordoba) and her own tweaks over the years. Makes 12. Photography by Melanie Grizzel.
Created on 30 August 2017
St. Charles Bay Crab Cakes and Poached Eggs on Fried Green Tomatoes with Orange-Ginger Hollandaise Sauce
Serves 8 Recipe courtesy of “Breakfast in Texas”
Created on 24 April 2017
Buttermilk Biscuits
This recipe makes 20 light and fluffy biscuits. They can be jazzed up with grated cheddar cheese or green onions. Courtesy of Lou Lambert • Photography by Elif Selvili ...
Created on 20 February 2017
Sourdough Onion Flatbread
Traditionally, flatbreads were made in Dutch ovens using a sourdough starter that the camp cook had used for years. It’s the starter that leavens the bread and gives it a unique flavor. This recipe uses ...
Created on 20 February 2017
Mercimek Köftesi (Red Lentil Balls)
Serves 10 to 12 Low fat, high fiber and vegan. Prepare up to a day in advance.
Created on 19 May 2016
Lamb España
Serves 4. For a flamenco of flavor, season these lamb patties with Spanish paprika and dried figs soaked in Spanish sherry.
Created on 29 February 2016
Vera Beck’s Cornbread with Cheese and Chiles
Vera Beck resembled one of those African-American matriarchs who, once upon a time, were thought of as saints—a woman in her twilight years whose culinary expressiveness was like a gift she bestowed upon ...
Created on 22 December 2015
Frijoles Negros con Calabaza Dulce (Black Beans with Pumpkin)
By Lucinda Hutson for a Day of the Dead celebration Here, I’ve used pumpkin—a favorite Day of the Dead ingredient traditionally used for desserts—in a savory way. Sweet potatoes can be used instead and ...
Created on 27 October 2014
Holy Mole (Chicken Tostadas with Fragrant Mole Sauce)
Recipe by Lucinda Hutson for a Day of the Dead celebration The aroma of this mole simmering on the stove will surely bring the departed spirits home! Prepared mole paste can be found at Mexican groceries, ...
Created on 27 October 2014
Casey Wilcox’s “Not Quite Justine’s” Lobster Casserole
Courtesy of Chef Casey Wilcox of Justine's Brasserie
Created on 26 August 2014
Springtime Lamb with Artichoke Hearts and Herbs from the “Kitchen Garden”
... and pass around small bowls of chopped green onions, freshly minced dill, lemon slices and mint sprigs for garnish. Leftover stew thickens (and tastes even better)—I like to serve it on tapas plates with ...
Created on 27 February 2014
Black-Eyed Peas with Grandma's Piccalilli
Click here for Grandma's Piccalilli recipe.
Created on 26 November 2013
Oyster Pan Roast
This is one of our favorite ways to prepare oysters in those chilly months with an “r” when they’re at their salty best. It’s hearty enough to serve as a main dish—perhaps with an added salad—and oh so ...
Created on 30 October 2013
Garden Fresh Salad with Shirred Eggs and Vinaigrette
Courtesy of Lucinda Hutson Use a good, fruity olive oil and high-quality white or Champagne vinegar. You can leave out the anchovies if you’re not a fan—just use a little less lemon juice.
Created on 15 March 2013
Duck Yakitori
Courtesy of Jesse Griffiths, Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish Photography by Jody Horton The sticky, salty and sweet sauce glazes and browns the duck, creating a nice ...
Created on 25 November 2012
Braised Lamb Shanks, Spring vegetables with Green Pesto and Polenta
Courtesy of Chef Matt Taylor, BC Tavern Photography by Jody Horton
Created on 25 February 2012
Sibby Barrett's Tomatillo Sauce
Courtesy of Sibby Barrett, owner and cooking instructor of Onion Creek Kitchens at Juniper Hills Farm The sauce is great as an enchilada topping or salsa for chips. Chopped avocado is a nice addition, ...
Created on 26 August 2011
Pan-Broiled Salmon
Adapted from Japanese Cooking: A Simple Art by Shizuo Tsuji
Created on 04 March 2011
Grilled Shitake Mushrooms with Ponzu Dressing
Adapted from Japanese Cooking: A Simple Art by Shizuo Tsuji Take care not to overcook shitakes, or their subtle aroma will disappear and they will be dry. Serve very hot.
Created on 04 March 2011
Garden Fresh Green Pea Soup
Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet Illustration by Bambi Edlund
Created on 23 February 2011
Danish Deviled Eggs with Curried Pickled Herring
Courtesy of Lucinda Hutson "When I lived in Denmark, I loved Karry Sild, or pickled herring in a rich curry mayonnaise, on open-faced sandwiches on rye bread, so why not as a filling for deviled eggs? ...
Created on 03 March 2010
Creamy Cilantro Sauce for Pasta, Fish or Fowl
From the Spring 2009 issue.
Created on 24 February 2009
Pazili Börek (Savory Pie with Swiss Chard)
Prepared by Elif Selvili Photography by Jody Horton Traditionally, this stuffed filo dish is made with walnuts, but Texas pecans are a good substitute.
Created on 23 November 2008
Texas Tarragon Vinaigrette
by Lucinda Hutson recipe adapted from The Herb Garden Cookbook Lucinda Hutson's book, The Herb Garden Cookbook, is loaded with gardening advice and lively recipes and makes a special holiday gift. (University ...
Created on 18 April 2008