Flan Famoso
Story and Photography by Lucinda Hutson The word flan sounds as velvety on the tongue as it tastes in the mouth. The silky, soft custard,
November 2009
Paggi House
Photography by Jody Horton Paggi House Chef Shane Stark’s Texas Rack of Lamb with Shepherd’s Pride lamb (San Angelo), Hands of the Earth (San Saba) turnip
Publisher’s Note
There are two things on my mind as I write this note. The first is how grateful I am to our editorial staff. From the
David Bates
David Bates since 1982: From the Everyday to the Epic On view at the Austin Museum of Art 823 Congress AvenueNovember 21, 2009 – January
Winter Nuts
By Amy Crowell Acorns—they fall like wayward hail onto rooftops and clutter gutters. They attract a thousand chattering squirrels and sprout, slapdash, all over lawns.
Handiwork: Date Loaf Candy
Story and Photography by Lisa Fain I come from a candy-making family. You’d know Christmastime was fast approaching when Great-Grandma Gibson and my great-aunt Pearl
What I Eat and Why: Garlic
By Alain BrauxPhotography by Cecilia Ciarlo An excerpt from How to Lower your Cholesterol with French Gourmet Food: A Practical Guide Garlic’s culinary and medicinal
Thai from Plot to Plate
Story and Photography By Jam Sanitchat Thai cuisine is a cohesion of clean, distinct flavors—sweet, sour, spicy, salty and bitter—derived from different herbs, spices and
Thank You, Farm
By Vivian AlstonPhotography by Tamara Gallegos Dear Farm, Last night for dinner, I had some of the spinach I grew on you. It was amazing,
Deconstructing Broccoli
Story and Photography By Carol Ann Sayle Jesse Griffiths of Dai Due Supper Club teaches a class on deconstructing a pig—encouraging folks to use every
Ask the Permie Pro
By Dick Pierce Dear Permaculture, Gardening and Foodie Friends,I hope this is a relaxing time of year for you and for your gardens. Enjoy the
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WINTER 2024
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