This winter, we invite you to dig a firepit and cook a seasonal dish of grassfed ground lamb, fresh mint, onion and parsnips over an open fire (see Homegrown Gourmet). Celebrate Edible Austin Eat Local Week with us at local markets and restaurants.
And if, like us, you plan to experiment more with chocolate, try this recipe, which was handed to me surreptitiously at a recent farmers market by chocolatier Tom Pedersen. According to chef Jesse Griffiths of Dai Due supper club who created it, this Italian-style frozen custard is great for three reasons: it's easy, it doesn't require an ice cream machine and it's perfect for improvisation.
It's also the perfect finish to a celebratory meal.
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IgnaFire Chocolates. Foodies. Challah for Hunger. Little BlueStem Bakery. Reliable Organics. Dishalicious. Real Ale Coffee Porter.
Farm-direct foods at Seton and UT.
Tex-Czech and the History of Kolaches.
The greening of Garza High School.
La Casita de Buen Sabor
Lucinda Hutson’s guide to roasted vegetables.
The Gospel of Living Soil
Betsy Ross explains the difference between dirt and soil.
Part One: Bitter Harvest
Skip Connett’s cautionary tale.
Praise the Lard
The Food Sleuth on the triumphant return of lard.
Cooking with Chocolate
Department of Organic Kids
Johnny Els, 13, shares his love of food.
Chocolate: Dark and Light
Louise Ducote on chocolate.
Chocolatier Tom Pedersen’s sweet success.
Shaping history, one cookie at a time.
Shopping with Chef Alma Alcocer-Thomas.
Darden Smith procures his dinner.
Jesse Griffiths finds Cajun-restaurant heaven in Port O’Connor.
History, heart and soul in a potjie.
Amy Crowell on venison.
In Your Own Backyard
Planning your spring food garden.
Bridget Weiss cooks over fire.
How I Eat and Why
Bernadette Noll’s memories of mom.
Echinacea: the root of all good.