Herbs, Vegetables & Fruit

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Grilled Cauliflower, Thai Chili Sauce, Sweet Potato Puree

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.

Recipe: Asparagus Spears, Pickled Radicchio

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.

Recipes: Thanksgiving Sides from Jack Allen’s Kitchen

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.

Recipe: Homemade Sauerkraut

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.

Recipe: Carla’s Preserved Tangerines

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.

Recipe: Fairy Tale Eggplant Confit from The Hightower

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.

Recipe: Hip Girl’s Pickled Peppers

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!

Avocado Verde Sauce

August 8, 2014

Austin Chronicle food editor, Virginia Wood, may be a trained pastry chef, but she knows her way around savory ingredients, too.

Recipe: Lasagna for Two

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.

Recipe: Roasted Potato and Beet Salad with Basil-Garlic Oil

July 3, 2014

Beets are an easy crop to grow in the home garden in the cooler months of the year. They range in color from white to deep red,and sometimes even striped. In addition, they may be round or long and cylindrical. They yield not only the delicious, earthy bulbs, but also nutritious greens.