Total: 29 results found.
Serves 8–10 • Photography by Jenna Northcutt Recipe courtesy of Jack Allen's Kitchen Chef Jack Gilmore ...
Created on 24 October 2018
Serves 4 • Photography by Nathan Beels ...
Created on 15 August 2018
Makes 1 double-crust pie Photography by Melanie Grizzel ...
Created on 24 October 2017
Serves 6. Photography by Melanie Grizzel. ...
Created on 30 August 2017
Serves 2-4
Created on 27 June 2017
Serves 4 Photography by Jules Slütsky ...
Created on 24 October 2016
Makes about 3 quarts.
Created on 21 October 2015
Texans have developed a love for mudbugs—a favorite nickname for crawfish. Many rice farmers in the eastern coastal regions of Texas flood their fields after harvest and turn the land into crawfish ponds ...
Created on 30 October 2013
From our Fall 2013 Issue. For ideas on complementary herb vinegars, see our Summer 2008 issue. 1 batch makes about 3 cups.
Created on 26 August 2013
Courtesy of Meredith Bethume Photography by Jody Horton ...
Created on 03 June 2013
Courtesy of Meredith Bethume Photography by Jody Horton ...
Created on 03 June 2013
Courtesy of Lucinda Hutson, author of The Herb Garden Cookbook, UT Press Photography by John Pozdro ...
Created on 28 August 2012
Courtesy of Elif Selvili Photography ©iStockphoto.com/ ozgurdonmaz The name of this tasty dish translates to "Split Tummy." If you prefer a vegetarian version, omit the meat and add more onions and garlic ...
Created on 28 August 2012
Courtesy of Elif Selvili Photography ©iStockphoto.com/ ozgurdonmaz Dolma means "filled" and can be used to describe any stuffed vegetable. This recipe also works very well with bell peppers and larg ...
Created on 28 August 2012
Courtesy of Chef Iliana de la Vega, El Naranjo Photography by Knoxy Note: If using frozen corn kernels, add them to the soup when adding the poblanos. Additional note: You can substitute cilantro for ...
Created on 26 August 2012
Courtesy of Chef Matt Taylor, BC Tavern Photography by Jody Horton ...
Created on 25 February 2012
Courtesy of Loncito Cartwright, Loncito’s Lamb Depending on where you are on the veggie-meat sliding scale, you can use lots of meat and few peppers and onions or little meat and lots of peppers and ...
Created on 01 November 2010
Courtesy of Carol Dawson Photograhy by Andy Sams First, plan ahead: during August or September, buy a bagful of fresh-roasted mild green chiles and throw them in the freezer. The hot ones provide a little ...
Created on 28 October 2010
Courtesy of Lucinda Hutson Photography by Jody Horton This recipe is a real party pleaser—first published in my book, The Herb Garden Cookbook. It's been a popular appetizer at Austin restaurants Castl ...
Created on 27 October 2010
Courtesy of Chef Marcus Antilla Photography by Aimee Wenske Sprouting grains and soaking nuts help activate enzymes and deactivate enzyme inhibitors. A Vitamix or other high-powered blender is preferred. ...
Created on 04 September 2010
Courtesy of Elizabeth Winslow This recipe can be easily adapted according to the ingredients on hand. Feel free to experiment—try sautéed peppers, asparagus tips, caramelized fennel, diced tomato, roasted ...
Created on 02 March 2010
... seem to bloom better at these temperatures than when hot. It also is a wonderful side dish with a sautéed filet of white fish. Another trick I learned from Helene, my mother in law, is to prepare or bu ...
Created on 08 September 2009
... reen veggies before I pickle them, because when using cold brine the pickling needs a jump start. If I am pickling baby carrots, I just peel and trim; the hot brine right off the stove will blanch the ...
Created on 23 May 2008
by Jesse Griffiths Photography by Jody Horton Chutney is an all-encompassing and delicious use for leftover vegetables, bumper crops, or those big bags of fruit given to you as a gift. It can be made ...
Created on 18 April 2008
Courtesy of Danie van Berg Photography by Susan M. Cashin ...
Created on 18 April 2008
Courtesy of Andrew Dorsey Photography by Jenna Noel ...
Created on 16 April 2008