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Total: 25 results found.
Pan-roasted Serrano Peppers with Creamy Fire-Hydrant Sauce
Serves 2-4
Created on 27 June 2017
Mimi’s Chicken and Dumplings, Salt Pork Green Beans
Serves 4 Photography by Jules Slütsky ...
Created on 24 October 2016
“My Name is Anne Marie and I Hoard the Tecolote Chiles” Tortilla Soup
Makes about 3 quarts.
Created on 21 October 2015
Crawfish Dauphine
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
Colorful Autumn Pepper Medley
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
Nopalitos
Courtesy of Meredith Bethume Photography by Jody Horton ...
Created on 03 June 2013
Salad of Grilled Romaine, Red Peppers & Manchego Cheese with Sherry Vinaigrette
Courtesy of Meredith Bethume Photography by Jody Horton ...
Created on 03 June 2013
Hermila’s Chile Con Queso del Paso Norte
Courtesy of Lucinda Hutson, author of The Herb Garden Cookbook, UT Press Photography by John Pozdro ...
Created on 28 August 2012
Karniyarik (Baked Eggplants with Meat Filling)
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
Patlican Dolmasi (Eggplants Stuffed with PIne Nuts, Currants and Rice)
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
Sopa de la Milpa (Corn Soup)
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
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
Pulled Lamb with Peppers and Onions
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
Apple and Green Chile Deep-Dish Pie
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
Lucinda's Basil Torta
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
Red Bell Pepper and Cashew Queso
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
Herbed Frittata
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
Ratatouille
... 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
Spicy Pickled Green Beans
... 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
The Chutney Method
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
Danie's Kalahari Lamb Shank Potjie
Courtesy of Danie van Berg Photography by Susan M. Cashin ...
Created on 18 April 2008
Sea Scallops With Caramelized Leeks, Corn, Sweet Red Peppers and Arugula
Courtesy of Andrew Dorsey Photography by Jenna Noel ...
Created on 16 April 2008