Food

Cooking Greens

By Lucinda Hutson Photography by Lucinda Hutson My grandmother loved Galatoire’s, the iconic New Orleans restaurant where customers have sipped Sazerac cocktails and enjoyed traditional ...

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 ...

Mark Spedale's Seasonal Plate

Photography by Jody Horton Primizie Osteria’s Lamb and Quail Duet by Chef Mark Spedale features rosemary-grilled lamb loin (Loncito’s Lamb) and black olive goat cheese stuffed quail ...

To the Table!

By Cecilia Nasti In the cool early summer of my tender eighth year, a quartet of rabbits from a nearby field ended up invited to supper. The hapless hares wouldn’t have found their way onto the ...

The Meze Table

By Lucinda Hutson Photography by Lucinda Hutson Hallelujah, fall is here—a lovely respite from the blistering summer. It’s time to celebrate with outdoor feasts and to revel in cooler ...

Thinking Outside the CSA Box

By Emily Larocque Illustrations by Matt Lynaugh Farm-friendly Austinites who participate in local Community Supported Agriculture (CSA) programs might gently sigh now and again at ...

A Dish Best Served Cold... With Figs

By Louise Ducote Photography by Sarah Bork Hamilton Last summer I developed an intense craving for fresh figs. Each Saturday at the Sunset Valley Farmers’ Market I bought two or three pounds of ...

Herbal Vinegars

By Lucinda Hutson Photography by Lucinda Hutson A generous splash of vinegar—with its tart and tangy essence and intense burst of pure flavor—can brighten and balance a recipe like ...

Out of the Cellar, Into the Light

By C. Jeanette Tyson Illustrations by Matthew Lynaugh Aunt Frances said to pull one from the bottom, so I did—dove through the murky syrup, hooked one with my fork and ate it straight from the ...

What I Read and Why

By Sarah Bird You get your salad greens from Boggy Creek, your tofu from White Mountain, your bacon from Pederson’s, your goat cheese from Pure Luck. The eggs you’re going to dye for Easter are ...