Slow food can also be quick to prepare, such as this Tomato Gazpacho recipe from Chef Sarah McIntosh of Epicerie Cafe & Grocery in Austin, Texas. Food from Epicerie Cafe & Grocery will be featured during the Grub Crawl at the Slow Food Austin Grub Trivia event, July 21, 2013.
soups and salads
Shawna Coronado says she enjoys good, healthy food, but with her busy schedule, doesn’t always have time for involved recipes. Necessity is the mother of delicious invention, as evidenced by her speedy, tasty and healthy chickpea salad recipe
When you walk into Ellen Sweets kitchen, you know it gets used and used often. The counters overflow with small appliances and bottles and bottles of herbs and spices. If you’re cooking in Ellen’s kitchen and you cannot find what you need–you haven’t really looked.
Potatoes and leeks are fast friends in the soup pot. And a bowl of Creamy Potato Leek Soup with Tangy Tarragon Drizzle will kick winter’s chill to the curb, and warm you from the inside out. You can also easily grow the fresh herbs and produce used in the recipe in the home garden.
This chileatole is always prepared in Usila when the fresh corn is harvested in both Holy Week and later in the rainy season. It is a meal in itself and served alone. The chileatole is best cooked in a clay pot, or olla.
It’s a good thing B. J. Thomas doesn’t keep his musical trophies in the kitchen because there’d be no room for food.
A big bowl of hot chili on a frosty fall day or blustery winter evening is the perfect food. Made better with the addition of chocolate. True story.
Pumpkin soup is a great fall and winter treat when pumpkins are abundant. Of course, you can always use canned pumpkin other times of year, or if you’re short on time, or just don’t want to roast your own squash. It’s all good.
No tea party is complete without a few treats. Here you will find recipes for scones, cucumber sandwiches and a Royal Victoria Sponge Cake.
Chef Shawn Cirkiel, the creative culinary talent behind Austin restaurants Parkside, Olive & June, and The Backspace uses as much locally sourced produce, meat and dairy at his restaurants as possible. He shares a terrific summer dish that will become your “go-to” salad whenever the temperature rises and watermelons are in season.