April 24, 2015
Try this simple and delicious recipe from veteran gardener and talented cook, Judy Barrett, which can be found in her new book from Texas A&M Press: "Recipes From and For the Garden".
March 29, 2015
Anyone who was friend or family of the Nasti clan when my mother and father were still alive got to indulge in the joys of Easter Bread. It is slightly sweet, dense, braided bread, drizzled with a confectioner’s sugar icing.
March 24, 2015
Whether you call them crescents or croissants, the truth of the matter is this buttery, chewy, flaky, eye-rollingly decadent and delicious pastry is easier to make than you might think.
March 20, 2015
The foundation of any pizza is the dough. When raw, it should be soft and silky; when cooked it should have some crunch around the edges and chewiness in the center.
February 13, 2015
When I visited author, gardener and cook, Judy Barrett, at her home in Taylor, Texas, she had just made a batch of Lemon sesame Cookies. She used lemons she'd harvested from her lemon tree the day before.
January 16, 2015
Peace Through Pie is simple as said pastry. Bake a pie -- sweet or savory -- and share it with others over conversation that centers around issues of peace and community as started by Dr. Martin Luther King, Jr.
November 27, 2014
Shepherd’s Pie or Cottage pie is a savory pie made of meat with a mashed potato crust. According to Wikipedia: The term cottage pie is known to have been in use in 1791,when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers). ..The term "shepherd's pie" did not appear until 1877.
October 30, 2014
Slightly red in color, this bread makes a perfect partner for classic sandwiches like bacon-lettuce-tomato, toasted cheese, hamburgers and cheeseburgers.
August 15, 2014
Here's a slow and delicious recipe from Wink Restaurant in Austin, Texas. They use Chevre (goat cheese) from Pure Luck Farms in Dripping Springs, Texas. However, any quality Chevre will work!
July 18, 2014
Shauna James Ahern is Gluten-Free Girl, and writes the blog Gluten Free Girl and the Chef. This is one of her recipes, which is adapted from one she found in Cristina Ferrare’s cookbook Big Bowl of Love.