I’d consider myself a barbecue purist and prefer to eat my meat unadorned by sauces and bread. But every once-in-awhile I get a hankering to wrap my hands around an over-sized sandwich and stuff my face. Here’s a list of Austin barbecue joints that feature some seriously delicious specialty BBQ sandwiches and a few other goodies to…
Sous-Vide Lamb Loin with Olive and Mint Salsa Verde
Who doesn’t love the arrival of Spring? The Winter doldrums disappear and the temperature mellows. Mountain laurels fill the Austin air with the smell of sweet grapes, trees sprout new buds and plant shoots peak though the soil. I’m glad I don’t live in the Northeast any longer where this year’s Winter was particularly brutal and…
Kimchi Hummus
This past weekend I took my 7 year old daughter, Big B & B, to the University of Texas food lab’s food challenge. UT students were awarded prizes for creating early-stage business start-ups aimed at encouraging innovation in the global food system. I learned from one of the participants that our food preferences for childhood are set by…
CHINESE CHICKEN AND WAFFLES
Writing a food blog is hard work. Each week I develop a new recipe, cook it, shoot it and post it. The most difficult part is photographing the food. I’m an amateur photographer with only a sixty minute course at the local camera store as my only prior instruction. I’m still learning how to photograph food and…
SPÄTZLE
You can make delicious homemade spätlze in less than thirty minutes. Even better, the recipe is simple and doesn’t require any expensive machinery. I grew up eating these German noodles along side dishes with rich brown gravy like rouladen and sauerbraten. Another traditional use is to mix spätzle with cheese to make käsespätlze, the German equivalent of macaroni…
Beet and Mandarin Orange Salad with Crispy Horseradish
Andrew Scrivani is an amazing food photographer. His photos regularly appear in publications like The New York Times. The food he shoots looks so good that you really wish it was in front of you to eat. I just finished his online class that I purchased through Craftsy at a great price. I I realized that the…
FIG AND GOAT CHEESE BRUSCHETTA WITH COCOA NIBS, ORANGE AND ARUGULA
There are two fig trees in a park local to my house that I have stalked this season with hopes of scoring some of the delicious fruit. Alas, birds always beat me to the ripe fruit, leaving the unripe figs as a tease. Instead, I’ve resorted to buying from the local market which carries three different…
Fried Baby Artichokes with Caper Anchovy Aioli
Take everything you’ve learned about prepping artichokes and throw it out the window — well almost. I’ll get into this a little bit later, but first these edible flower buds are some delicious eats and are a surprisingly versatile ingredient. Eat them raw, roasted, grilled, braised, baked, and the list keeps going. Mrs. B &…
WATERMELON SALAD WITH OLIVES, TOMATOES, FETA AND PISTACHIOS
It feels like summer is drawing to a close. The kids are back in school and Labor day has passed. On a trip to the grocery store this weekend, the watermelons that normally line the store’s entrance were replaced by hardshell gourds and pumpkins. I’m not ready ready to let summer go. Here in Ausin, the…
Ultimate Umami Burger Recipe
The recipe for my Ultimate Umami Burger is just in time for National Burger Month. I’m not sure how food gets assigned a whole month versus a day on the National Day Calendar, but of all the foods Americans eat, burgers seem worthy of the extended period. We eat 50-billion burgers a year in the…