Chef Raymond Keyrouz kindly shared a wonderfully earthy, silky and luscious soup recipe that any bowl would be blessed to receive, and diner fortunate to consume.

Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what's available at the Farmers' Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.

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.

This is a classic French onion soup with the addition of rich, long-cooked venison shanks.

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.

Renee Studebaker, former garden and food writer for the Austin American Statesman, currently writes about the intersection of gardening, food and life on her blog Renee's New Blog. She learned to love the flavors of all fresh produce thanks to summers she spent on her grandmother's Arkansas farm, although at first she wasn't particularly enamored of the work involved in getting that food to the table.

Ray Benson, front man for Grammy Award winning Asleep at the Wheel, loves cooking, and he loves corn. If a dish has corn in it, chances are Ray likes it, and has probably cooked it, himself.

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.