Food

Eating Responsibly

A young friend recently stopped by my house as I was cooking dinner—a favorite rice-and-greens dish that is simple, cheap, tasty and nutritious. I’d just started sautéing the onions and ...

I first met Chef Lou Lambert in Marfa, Texas, at his sister Liz’s iconic hotel, El Cosmico, where he was giving a demonstration on cooking over coals using a Dutch oven. He graciously agreed to be ...

Quick Cooking Tips for 2017

As we welcome in 2017, I’ve taken time to reflect on some of the changes in my life in 2016 that drastically altered my relationship with food. In May, my husband and I celebrated one year of ...

Ali Bouzari and the Eight Capital-I Ingredients

“People worry that science in the kitchen will jeopardize the soulful parts of cooking,” says Austin native Ali Bouzari. In his work as a culinary scientist and educator, and in his new book, ...

The Marmalady Chronicles

Prior to making my first batch of marmalade, I had actually never tasted the stuff. But thankfully, my grandma requested orange marmalade after learning of my new canning habit. I’m glad she did, ...

The Art of Washoku

Did you know that the bento boxes served at sushi restaurants are just one of many types of bento traditionally offered in Japan? Their common characteristic isn’t the raw fish or the cute ...

Chiles Secos de México

Botanically speaking, chiles are actually a fruit and belong to the genus Capsicum. Gastronomically, they are utilized as a vegetable and, when dried and ground, as a condiment. Based on ...

Pickled Green Tomatoes

Anyone who reads this column regularly already knows that I am a pickle person. I make pickle-themed kitchen gear for fellow pickle lovers and regularly teach folks across the country the art and ...

Enchiladas

By Iliana de la Vega and Isabel TorrealbaPhotography by Andy Sams Enchiladas are typically one of the most representative dishes of Mexican food—perhaps second only to tacos. As simplistic as ...

Making Bread

By David NormanPhotography by Andy Sams Many years ago, after returning to college from a year abroad, I came across a copy of Beard on Bread—a small tome on bread-making by James Beard. In an ...