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Total: 41 results found.
Shrimp Relish
Courtesy of Jam Sanitchat. Makes 4 cups.
Created on 30 June 2017
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
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
Banh Cuon
Courtesy of Elizabeth Street Café This dish is one of William Hong’s favorite recipes from Northern Vietnam. It consists of a thin, almost noodle-like sheet of cooked rice flour batter wrapped ...
Created on 03 July 2014
Nom Hoa Chuoi (Vietnamese Banana-Blossom Salad)
Courtesy of Claire Cella
Created on 03 July 2014
Tamales de Puerco
Recipe courtesy of John Galindo I remember my grandma having a tamalada about a week after Thanksgiving—inviting her sister, a friend and my aunt over to help. A rearrangement of her dining room into ...
Created on 26 November 2013
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
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
Brown Butter Oysters with Beet and Goat Cheese Salad
This dish is a luscious experience combining the opulence and finesse of mineral-rich oysters with the rich, fatty, nutty qualities of butter and cheese. Pedernales Cellars Viognier Reserve pairs perfectly. ...
Created on 30 October 2013
Pumpkin, Apricot and Prune Tagine
From our COOKS! 2013 Issue. *Ras el hariout spice mix is available at high-end grocers.
Created on 29 October 2013
Vermillion Snapper Ceviche with Canary Melon, Avocado Puree and Papadam
Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir Photography by Knoxy We have to make a concerted effort to keep the menu light and cooling over the summer—not only because it’s hot outside, ...
Created on 03 June 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
Mesquite-Grilled Quail with Butternut Squash Curry, Coconut Rice and Parsnip Chips
Courtesy of Brandon Fuller, Café Josie Photography by Jody Horton I got the quail from Texas Quail Farms in Lockhart and topped it off with a sweet-and-sour glaze. A lot of people think butternut squash ...
Created on 15 March 2013
Roasted Beet Salad with Blueberry Vinaigrette
Recipe Courtesy of Culinary Institue of America
Created on 15 March 2013
Espagnole
... espagnole into sauce duxelles. This sauce employs a little different roux because of the mirepoix. Since I like my mirepoix to reflect the season, if there are no yellow onions, I use shallots or leeks; ...
Created on 16 November 2012
Paul Qui's Bedroom Adobo
Courtesy of Paul Qui Photography by Marc Brown
Created on 16 November 2012
Short Rib Sauerbraten with Spaetzle and Red Cabbage
Courtesy of Chef Wolfgang Murber, Fabi + Rosi
Created on 24 February 2012
Larb Gai
Courtesy of Chanda Chapin Photography by Jody Horton Note: Roasted rice powder can also be found in Thai grocery stores and online.
Created on 14 January 2012
Thai Madtarbark with Beef
Adapted from Thai Street Food by David Thompson
Created on 14 January 2012
Lupita's Macaroni
Courtesy of Chef Terry Wilson, Aquarelle "This is my mom's version of macaroni and cheese with a Mexican twist. It's great for using up leftover meat and using only one pot!"
Created on 21 February 2011
David Bull's Potato Gnocchi with Oven-Roasted Tomatoes and Black Olive Oil
Courtesy of Chef David Bull
Created on 28 October 2010
Hornberger Jäger-Topf (Castle Hornberg Hunter Stew) with Spätzle
Courtesy of Chef Wolfgang Murber, Fabi + Rosi Chef Murber gets venison from Broken Arrow Ranch, wild boar from Countryside Farm and wild mushrooms from Kitchen Pride Mushroom Farms. Leg meat or stew ...
Created on 20 August 2010
Coconut Soup with Chicken
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Created on 29 November 2009
Swedish Meatball-Stuffed Mushrooms
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Created on 29 November 2009
Red Wine Risotto with Mushrooms and Pancetta
Courtesy of Terry Conlan, Lake Austin Spa Resort
Created on 24 August 2009
Taglierini al Funghi
Courtesy of Siena Restaurant’s Chef Harvey Harris
Created on 24 August 2009
Mushroom Crêpes
Courtesy of Eve Chenu and Tobin McGill Based on the crêpe batter recipe from Julia Child’s Mastering the Art of French Cooking Volume I.
Created on 16 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