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Total: 45 results found.
Two Not-so-plain-Jane Tartines
For the most basic and simple tartine, you can’t go wrong with an untoasted, sliced on a bias, fresh baguette.
Created on 26 April 2017
Heirloom Kieffer Pear Galette
Makes 1 galette Courtesy of Will Packwood • Photography by Jenna Northcutt
Created on 21 October 2016
Pickled Prickly Pear Pads
Makes roughly 4 quarts I first pickled prickly pear pads on a date. Even though the experience was more about getting to know the guy who pickled them with me, I did manage to learn a valuable thing: ...
Created on 19 May 2016
Elderberry Syrup
Modern medical studies have suggested that elderberry extract (mainly from Sambucus nigra or black elderberry, “Shakespeare’s species”) has helped to alleviate—and even kill—some strains of the flu. In ...
Created on 29 February 2016
“Honeycomb” Candy
Makes 1 1½-lb. slab. We served this candy on our poached-pear dessert for Christmas Eve at The Turtle Restaurant, but it would also be delicious alone, dipped in chocolate or crumbled over—or mixed into—ice ...
Created on 29 February 2016
Caramel-Pecan Tart and Pasta Frolla
Makes 1 9-inch tart Special equipment needed: 9-inch tart pan with round parchment paper liner
Created on 29 February 2016
Coconut Oil Sugar Body Scrub
Makes 8 ounces. This scrub gently exfoliates and moisturizes the body. (Do not use on the face.)
Created on 22 December 2015
Coconut Oil Whip
Makes 8 ounces This whip makes an excellent moisturizer for the body and face, a deep conditioning mask for hair, a tamer for hair frizz and fly-away strands, a safe and gentle makeup remover, a luscious ...
Created on 22 December 2015
Cranberry Relish, Traditional and Cultured
Yields 1 pint.
Created on 21 August 2015
Bulgogi Ssam (Meat Lettuce Wraps)
Serves 4. When I first moved to Austin in 2013, it didn’t take long to realize there was no place to go when I had a craving for my grandmother’s cooking, or even a place to get simple Korean barbecue ...
Created on 20 August 2015
Sincronizadas de Hongos con Salsa de Jitomate Asado y Chile Serrano
(Mushroom Tortilla Sandwich with Roasted Tomato and Serrano Salsa). Makes 4.
Created on 19 August 2015
Venison Bolognese
Shared by Chris Houston, owner of Feral.
Created on 09 February 2015
Craig and April Collinses' "Two-and-a-Half-Beer-Can" Smoked Chicken
Courtesy of Craig and April Collins. Recommended to be paired with Austin Beerworks Pearl Snap. ...
Created on 25 August 2014
Roasted Carrots and Red Quinoa with Grilled Halloumi and Avocado
Serves 4-6
Created on 29 April 2014
Grilled Summer Squash with Lentils, Herbs and Toasted Pumpkin Seeds
Courtesy of Elizabeth Winslow Photography by Michelle Min
Created on 29 April 2014
Grilled Peaches with Basil, Burrata and Prosciutto
Courtesy of Elizabeth Winslow Photography by Michelle Min
Created on 29 April 2014
Mojito
This popular Cuban cooler made by muddling fresh mint with lime juice competes with margaritas in bars worldwide. Look for aromatic varieties of spearmint (not peppermint) for this drink—there’s even a ...
Created on 29 April 2014
Mexican Mint Marigold Liqueur
Courtesy of Kate Payne Photography by Jo Ann Santangelo Makes approximately 1 1/4 cups of liqueur. This anise-like herb grows year-round in Texas and sports tiny yellow flowers that appear in summer ...
Created on 27 February 2014
Wild Fruit Jelly
Wild fruits common to Central Texas that can be used in this recipe include prickly pear tunas, grapes, mulberries, elderberries, plums, blackberries, persimmons, Turk’s cap fruit, agaritas and a few others. ...
Created on 25 November 2013
Spicy Boiled Shrimp with Jalapeño Rémoulade
... an admirable match with bright and assertive pear and citrus character. ...
Created on 29 October 2013
Basic Mustard
... spices added at the beginning of the recipe to come through. I also like to use fruits in mustards—a cup of peeled pears or apples, or even cranberries, will really make mustards pop, and the mustard pairs ...
Created on 29 October 2013
Enchiladas de Espinaca y Queso de Cabra
Spinach and Goat Chees Enchiladas from our COOKS! 2013 Issue.
Created on 29 October 2013
Confituras Prickly Pear Jelly
Courtesy of Stephanie McClenny, Confituras Photography by Andy Sams Yield depends on the amount of fruit used The prickly pear cactus bears gorgeous magenta fruits, called tunas, in late summer and ...
Created on 25 November 2012
Pasta with Arrabiata (Angry) Sauce
Courtesy of Michael Frei of Whole Foods Market
Created on 17 November 2012
Prickly Pear Punch with Key Lime or Lemon
Courtesy of Amy Crowell Photography by Holly Henderson I always have some prickly pear fruits (tuna) or juice in my freezer (I throw the whole fruit—thorns and all—into the freezer bag) to create colorful ...
Created on 17 November 2012
Fried Squash Blossoms Stuffed with Crawfish
Courtesy Chef Matthew Buchanan, The Leaning Pear ...
Created on 25 February 2012
Dark and Spicy Gingerbread
... up with poached pears or apples, whipped cream or lemon curd. Steen's Pure Cane Syrup was first produced by a cane grower in Abbeville, Louisiana in 1910. Steen's is the only U.S. cane syrup still manufactu ...
Created on 16 January 2012
Thai Spicy Mixed Vegetable Pickle
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Created on 29 August 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
Rustic Herbal Crackers
... a bottle of Texas wine and some fresh, ripe pears in a pretty basket make a welcome gift any time of year. ...
Created on 09 December 2010
Pear Pie
Photography and Recipe Courtesy of Mary Bryce Pie crust adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Created on 26 November 2010
Robert Mayberry’s Communal Pecan Pear Clafouti
Courtesy of Chef Robert Mayberry, University of Texas's Jester Hall
Created on 27 October 2010
Grilled Peaches with Goat Cheese and Balsamic Vinegar
... rare because they disappear from the market before plums, their stone fruit cousins. Light grilling keeps their pleasing shape intact, and the fruit’s natural sweetness is accentuated by the fat and sourness ...
Created on 25 May 2010
Matthew Buchanan’s Peach and Arugula Herb Salad
Courtesy of Matthew Buchanan, chef and owner of The Leaning Pear Café & Eatery in Wimberley Photography by Jody Horton ...
Created on 25 May 2010
Gibbons Cocktail
Courtesy of David Alan, of the Tipsy Texan Photo by Jenna Noel
Created on 14 August 2009
Agua Fresca de Tuna
By Amy Crowell Photography by Marla Camp The prickly pear cactus (Opuntia engelmannii and other species) is one thorn-ful and familiar Texas icon packed with history and flavor. Yes, flavor! Take a drive ...
Created on 21 August 2008
Apple and Pear Custard Tart with Cornmeal Crust
By Jesse Griffiths Photography by Jenna Noel
Created on 20 August 2008
Honey Glazed Figs with Goat Cheese and Sea Salt
Courtesy of Matthew Buchanan, The Leaning Pear, Wimberley ...
Created on 20 August 2008
Lucinda's Festive and Flavorful Herb Vinegars
By Lucinda Hutson, adapted from The Herb Garden Cookbook, University of Texas Press For best flavor, pick herbs in early morning before the heat has wilted them. Use only high-quality vinegars such ...
Created on 23 May 2008
The Chutney Method
... achieve that nice balance between sweet, spicy and sour. I have used apples, pears, green tomatoes, overgrown zucchini, plums, onions, kumquats, peaches and sweet potatoes with varying success. The great ...
Created on 18 April 2008