1 cup purple jasmine rice (substitute regular jasmine rice if desired) 1 1/4 cups water 1 1/2 teaspoons coriander seeds, toasted 1 pound cucumbers quartered lengthwise and sliced crosswise 1/4 inch thick 1 bunch scallions, thinly sliced 3 tablespoons extra-virgin olive Read on!
This week, we’re not turning on the oven and instead celebrating ways to make your meals more Texas-heat-friendly. At this point in the season, we’re no strangers to cooking and eating summer squash. While there are lots of ways to prepare Read on!
I’ve never said no to a beet. Others might bemoan their steady appearance over the long months as winter stretches into spring, but I never tire of their sweet, earthy flavor and gorgeous garnet hue. Beet & Avocado Salad with Read on!
I have a confession to make . . . my kitchen is filled with processed food. Pancake mix, frozen waffles, canned chicken broth, prepared breadcrumbs, canned tomatoes, frozen vegetables, and all manner of little jars and bags of “flavor enhancers.” Read on!
Last night I developed a serious crush on Kendall and John Antonelli. About 15 of us were gathered in their stylish little jewelbox of a cheeseshop to taste and learn about cheese. “This is the cheese that made me fall Read on!
by Elizabeth Winslow Sometimes, when a restaurant closes, it leaves a hole in your heart. Such was the case with Azul on Caesar Chavez, in the beautifully restored house that’s now home to The Shuck Shack. Comfortably hip, Azul served Read on!
1 bunch radishes, washed, trimmed and cut into chunks or wedges 2 ears corn, shucked and grilled, kernels removed 4 c. baby arugula, washed and spun dry 2 T. white balsamic 1 small shallot, minced 1/3 c. olive oil salt Read on!
These days, I find myself longing for the flavors of fall, only to step outside and discover that the seasons haven’t quite caught up with me. To make matters more confusing in this short season between blistering hot and biting Read on!
Summer might call to mind lazy afternoons by the swimming hole, the creaky slam of a screen door, and the distant sound of children running through sprinklers, but for those of us involved in the business of food, there’s a Read on!