February 26, 2015
This recipe from Cathy Slaughter of Gabriel Valley Farms is simple, delicious and uses the herb winter savory -- one that is oft overlooked by home cooks.
December 18, 2014
A carnivore, vegetarian and vegan all walked into a dinner party. Sounds like the beginning of a joke -- or disaster. But that's a likely scenario given today's varied diet preferences. Avert disaster with t hyis delicious dish from Vegetarian Dinner Parties by Mark Scarbrough and Bruce Weinstein.
December 12, 2014
Ever the side dish, never the meal: Asparagus is the bridesmaid of vegetables, but always welcome at the party. Perhaps best of all, this spiky but straightforward starter can be made well in advance.
November 14, 2014
If you're looking for Thanksgiving sides that will have your dinner guests asking for seconds, you cannot go wrong with a few delicious dishes from Jack Allen's Kitchen.
November 7, 2014
Sandor Katz, fermentation revivalist and author of Wild Fermentation and The Art of Fermentation, has been making sauerkraut for years and offers an updated recipe ("I'm always tweaking recipes) for you to try.
October 17, 2014
Carla Crownover creates her own homemade goodness from the bounty of her backyard vegetable garden, and from her finds at area farms and farmers markets. Most recently she's been enamored of Orange Blossom Farms' tangerines.
September 12, 2014
You don't need to believe in magic to love Fairy Tale Eggplant Confit from Chad Dolezal, Chef/Owner of The Hightower restaurant in Austin, Texas.
August 28, 2014
If like Peter Piper the peppers you pick are already pickled on the plant, perhaps your picking is preposterously protracted, or your crazy experiment worked—you lucky progeny of unwed parents—and you better find a pucking good patent attorney pronto!
August 8, 2014
Austin Chronicle food editor, Virginia Wood, may be a trained pastry chef, but she knows her way around savory ingredients, too.
August 1, 2014
Your household may consist of only one or two people, but most recipes feed four to six. This means you have to decide whether you can stand to eat the same thing over the next few days, or whether you're comfortable doing the math to cut the recipe down to size. The editors at America's Test Kitchen have done the work for you.