An immigrant’s red, white and blue salad, serve with a side of patriotism >
As we get ready for this holiday weekend — with our watermelons tapped, our briskets rubbed and our potato salads tossed — I wanted to share…
The ‘Elizabeth Street Cafe’ cookbook is coming: Here’s a peek at the cover >
There are a few recipes from Elizabeth Street Cafe that I would love to get my hands on (vermicelli cakes, anyone?), and this fall, I’ll get…
Round Rock Honey now selling bourbon barrel-aged honey >
I’m always amazed at the spectrum of flavors you’ll find in honey. Honey tastes different depending on where the bees that made it live, and those…
How to use those backyard figs for a fig and pear jam >
The fig season seems to be hit or miss for Austinites, but the trees I’ve seen lately are heavy with fruit. If you are lucky enough…
WATCH: Austin woman turns FedEx truck into food truck for hospitalized kids >
Becky Nichols has long been a hero of mine. Back in 2011, I interviewed her about her daughter, Libbie, who had died a few years earlier,…
What Martha Stewart (and Snoop Dogg) can teach you about fried chicken >
It’s National Fried Chicken Day next week, so who better to turn to for tips than Martha and Snoop Dogg? The Internet’s most iconic besties both…
Want to learn how to farm in 18 weeks? Farmer Starter now accepting applications >
Even the folks who run Farmer Starter, would say you can’t learn everything there is to know about farming in 18 weeks. But in their four-month…
It’s not even July, but the Texas peach season is ending soon >
It’s not July yet, but we’re getting down to the last of the Texas peaches. Last week, I was in Fredericksburg to tour the Peach Haus,…
Edible Austin files lawsuit after canceled Beer and Bacon Festival >
Edible Austin filed a lawsuit last week against a local event venue, claiming the venue failed to obtain the permits needed for the magazine’s Beer and…
Hosting a party soon? A quick chicken mole that will impress your guests >
Holiday get-togethers aren’t cook-offs, but sometimes they feel that way. Jenn De La Vega, author of “Showdown Comfort Food, Chili & BBQ: Bold Flavors from Wild…
