Grilled Carrots and Green Garlic with Coriander Simplicity is often underestimated as a culinary technique, which is surprising when we step back to look at some of our most memorable meals. Of course, a savory soufflé or slow-roasted porchetta delights and awes Read on!
Without a Recipe: Greens Braised, stir-fried, raw, and steamed, there are countless ways to enjoy greens. You’ll find that most are interchangeable in recipes too. You can make a simple, satisfying pasta dinner with greens and garlic sauteed in olive Read on!
Beans and Greens with Caper Vinaigrette At the risk of sounding like Mr. Miyagi, we’d like to propose the idea that cooking’s mostly about mindset. Yes, technique is important, but it’s also rather easily learned. What’s sometimes harder to get Read on!
Quick Combos: Cooking with Greens, Corn, Sweet Potatoes, Cinnamon Apples, Radish Vinaigrette A note on greens: Fall and winter greens are extremely flexible ingredients – they can all be sauteed, stir-fried, braised, or eaten raw. When switching out greens Read on!
Quick Combos: Apples, Radishes, Greens, Sweet Potatoes, Lettuce Apples Make a quick apple chutney to enjoy with grilled meats or braised greens and rice. Dice 2 apples and combine in a saucepan with 1 Tbs water, 2 minced shallots, 2 Read on!
Quick Combos: Eggplant, Watermelon, Green Beans, Sweet Potatoes, Summer Squash and Cucumbers Eggplant We love a comforting late summer dish of Pasta alla Norma. Saute cubed eggplant, onion and garlic and stir into your favorite marinara. Toss with fresh basil Read on!
The morning after the last day of school, I always woke up feeling a little adrift and lost, slightly suffocated by a feeling of anticlimax. As excited as I might be about summer vacation, even as a child I was Read on!
“How many more days left of school?” Liam asks me this question every morning. He loves school, but the promise of long golden evenings and lazy mornings is tantalizing to us all. Spring in Austin holds so much promise–the streets Read on!
Big birds are for celebrations. Medium birds are for everyday. And tiny birds are for everyday celebrations. I’m not sure why quail seem so exotic–they’re tasty, versatile and cook quickly & easily. No one has to argue over who gets Read on!