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.
June 27, 2014
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".
June 13, 2014
This famous upside-down apple tart starts with caramelized apples, studded with almonds and bits of chewy apricots, and topped with a flaky, buttery crust. Inverted, this dessert makes an impressive—and mouthwatering—presentation.
May 23, 2014
This is an item on the Odd Duck lunch menu. I can tell you it is sublime, and quite filling.
May 16, 2014
Lou Lambert, chef/owner of Lamberts Downtown Barbecue in Austin, Texas offers a big Sunday brunch at the restaurant and always serves up baskets of warm buttermilk biscuits.
May 9, 2014
Before too long, figs will be plentiful. Be ready for them with this recipe from Stephanie McClenny, which can be found in Canning, Pickling and Freezing with Irma Harding, written by Marilyn McCray and published by Octane Press.
February 20, 2014
Buttermilk and vodka may not be a flavor combination that comes to mind when you think of two great tastes to go great together. However, if it is a sweet, creamy buttermilk custard embraced by a crème brûlée- like candy shell, and swaddled in a light, flaky vodka pie crust, well, you might just change your mind.