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 … Read more

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. … Read more

Beet Tartare With Avocado Cream

Growing up I was never very fond of beets.  From what I recall, we didn’t really eat them much at home.  I remember seeing beets frequently as part of the expansive salad bars found in chain restaurants like the Sizzler.  Mostly devoid of flavor, these beets were invariably served straight out of can … Read more

Burrata with Fava Beans, Tomatoes, Chiles and Mint

During a recent visit to Jacoby’s Mercantile I ordered burrata cheese and since then I’ve been semi-obsessed. I wasn’t a burrata virgin, but forgot how good it is. The cheese is spherical and has two layers and textures. The velvety center is filled with rich cream and fresh cheese curds while the exterior shell is … Read more