Handiwork: Mozzarella
Story and Photography by Lisa Fain I’ve been making queso blanco for quite a while. It’s a cheese that requires nothing more than a dash
Techniques
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
Handiwork: Bratwurst
By Lisa Fain Photography by Lisa Fain “What do you think of the texture? Does it remind you of a turkey burger?” my friend Matt asked
Weeknight Fare
By Marla Camp Photography by Marla Camp Eve Chenu and Tobin McGill are busy professionals. She is a personal trainer and certified Aston Patterning practitioner
First Date
By Marla Camp Photography by Jenna Noel Three weeks after Andrew Dorsey met Jane Cronk, he invited her to dinner—at his parents’ house, sans parents.
Making Mole
Photography by Jody Horton “Mole has always been in my family. My mother, my grandmother, my great-grandmother all made mole,” explains Luis Gutierrez. “But no
Local Thanksgiving Feast
By Jesse Griffiths Photography by Jody Horton Thanksgiving, our annual celebration of food and gratitude, has evolved in a curious manner over time, meandering from
Gluten-Free
By Adrienne Martini Photography by Leslie Washburne Shortly after my daughter’s third birthday, she stopped growing. As if that weren’t alarming enough, she would
Secrets of Salt
By Amy ReynoldsPhotography by Jody Horton Salt is the most universal condiment found on the planet. And not just the iodine-laden, burned-at-1,000-degrees-Fahrenheit shaker salt we
Herbal Vinegar Techniques
(Adapted from The Herb Garden Cookbook, University of Texas Press) For best flavor, pick herbs in early morning before the heat has wilted them. Gently
Praise the Lard
By Melinda Hemmelgarn Live long enough, and eventually you’ll witness repeating food and fashion trends. Personally, I didn’t think I’d see that ’70s look—bell-bottoms,
Feel Free to Smoke
By Bridget Weiss June in Austin is a beautiful, though precarious, time of year—early enough to captivate us with al fresco music festivals and spring-fed
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