Search
Total: 50 results found.
Page 1 of 3
Curry Ramen Bowls with Tofu and Veggies
Adapted from littlespicejar.com Serves 4 Photography by Jenna Northcutt
Created on 20 December 2017
David Moses Fruchter’s “We Are Like a Typewriter Rodeo!” Spinach-Dill-Quinoa Salad
Photography by Travis Hallmark. Serves 4-6
Created on 30 August 2017
Shrimp Relish
Courtesy of Jam Sanitchat. Makes 4 cups.
Created on 30 June 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
Venison with Cumberland Sauce
If there is a classic way to eat venison, this is it. Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce still commonly made today. It dates from at ...
Created on 24 February 2017
Kale Salad with Lemon-Anchovy Vinaigrette and Pecorino Curls
When I don’t know what to do with myself, I make a really simple kale salad with some cheese and a ballsy vinaigrette like this one. Serves 4. By Erin Wade • Photography by Melanie Grizzel
Created on 24 February 2017
Poached Duck Eggs with Baby Mustard Greens, Lardons, Sourdough Croutons and Shallot-Mustard Vinaigrette
Serves 4 By Will Packwood Photography by Melanie Grizzel
Created on 01 July 2016
Frittata with Swiss Chard, Golden Raisins, Pine Nuts and Pancetta
Serves 3–4 By Will Packwood Photography by Melanie Grizzel
Created on 01 July 2016
Knox Gardner’s “Everyone Wants It” Cream of Mushroom Soup
(Adapted from Michael Congdon’s cookbook, “S.O.U.P.S.: Seattle’s Own Undeniably Perfect Soups”)
Created on 21 October 2015
Edible Austin’s Version of Comforting Tomato Soup
The "extreme" makeover of Spencer's tomato soup recipe.
Created on 21 August 2015
Barbara Chisholm’s Awesome Roast Chicken with “One-Woman-Show” Sauce
Serves 4
Created on 19 August 2015
Tuna Confit
This recipe does canned tuna one better. Slowly poached in oil, the fish turns silky and tender. Serve dressed as a traditional tuna salad or toss with capers, parsley, minced shallots and a squeeze of ...
Created on 08 April 2015
Braised Shoulder of Twin County Lamb with Aromatics and Rosemary Demi-Glace
Since the shoulder is a cut that gets lots of exercise, it’s very flavorful but also very tough, and requires a moist heat cooking method like braising. Here, the meat is first pan-seared to give it a ...
Created on 09 February 2015
Roasted Beet Salad with Rice Wine Vinaigrette, Peppered Bacon and Goat Cheese
The earthy taste of both the beets and the goat cheese with the vinaigrette makes for a unique combination. The mélange of greens adds yet another dimension of bold flavors, while a scattering of crumbled ...
Created on 09 February 2015
Wild Mushroom and Venison Stroganoff
Shared by Chris Houston, owner of Feral.
Created on 09 February 2015
Chicken Confit with Lentils
Serves 4. Confit is a preservation method where the fat acts as a barrier between the meat and spoilers. The key to successful confit preservation is to keep the meat totally covered in duck fat and then ...
Created on 02 January 2015
Duck Liver Crostini
Serves 2 as an hors dóeuvre. Duck liver pâté spread on small pieces of toasted baguette makes a marvelous hors d’oeuvre. You can make this dish with chicken livers, too.
Created on 31 December 2014
Michael Fracasso's "House Concert, Yay!" Gnocchi with Gorgonzola Cream Sauce
From "Artist in the Kitchen: A Brief Autobiography in Food," by Michael Fracasso. Special equipment needed: potato ricer. *You can substitute 1/4 teaspoon anise extract with 2 tablespoons of anise-flabored ...
Created on 25 August 2014