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Picnics, Cook-Outs & Tailgating
by Lori Grossman Lori Grossman remembers family picnics and transfers picnic skills to cook-outs and tailgate events. Her recipes are great, including Homemade Hamburger Buns, Hamburgers with Chunky Guacamole Salsa and a little something extra for dessert.
Kiss My Scones
by Lori Grossman Anglophelia is alive and well in Texas. Lori Grossman describes her love for scones, talking about their origin as well as recipes for Lemon Cream Scones, Buttermilk Scones and Blueberry Oat Scones.
Pressure Cookers: What's Old Is New Again
by Lori Grossman How to use pressure cookers; cooking food quickly, includes recipes for making beans and briskets in a pressure cooker.
Turkey Recipes for Any Time of Year
by Lori Grossman Using turkey in recipes for Turkey Posole, Cheesy Turkey Casserole and Turkey Shepherd Pie.
Sage Advice for Home-Cooked Meals
by Cheryl Hill-Burrier How to use fresh sage in home-cooked meals, with recipes for Chicken Wellington, Long Grain & Wild Rice, Steamed Broccoli and Carrots and Garlic-Sage Butter. 
Comfort Food Cravings: Macaroni and Cheeseby Cheryl Hill-Burrier Whether out partying with friends or home alone feeling tail draggin' sad, we all crave comfort food. Cheryl Hill-Burrier dives into the comfortable world of macaroni and cheese, and includes several varied recipes for making it.
Butternut Squash on Your Thanksgiving Table
by Lori Grossman Lori Grossman explains how to bake butternut squash, as well as include recipes for Butternut Squash and Apple Soup, Spiced Butternut Squash and Butternut Squash Pie.
Tailgating 101: Food, Friends and Fun
by Cheryl Hill-Burrier In Texas and across the nation, Tailgating at or nearby stadiums is a far cry from packing up the lawn chairs and ice chests full of hot dogs and chips. We're talking' about some serious Show & Eat that nearly rivals the games being played. 
Homemade Basics: Butter, Ketchup & Marshmallowsby Lori Grossman Texas Cooking writer Lori Grossman explains the benefits of how to make homemade butter, ketchup and marshmallows. 
Thump First, Then Slice, Grill Or Spike!by Cheryl Hill-Burrier Cheryl cools down this Summer with lots of Texas Watermelon. Includes recipes for using watermolon in salsa, a spiked sorbet, as well as grilled watermelon recipes. 
Incredibly Fun Parks & Pic-A-Nic Baskets!by Cheryl Hill-Burrier Summer after summer, it's the same old story of "been there – done that". Cheryl Hill-Burrier shows how to make this Summer more special by visiting nearby state and national parks, and how best to pack a great picnic. 
Sweet Success: High Street Chocolate
by Randy Lankford There's white chocolate and milk chocolate and even dark chocolate. Then, there's Peggy Cloar's chocolate made in Comfort, Texas. 
Mustard Metabolism: Rah! Rah! Rah!
by Cheryl Hill-Burrier Cheryl Hill-Burrier's enthusiasm is infectious. Having graduated from Poupon U, she is so fired up about the advantages of cooking with mustard that she shares her new alma mater's fight song. She also shares some great grilling recipes, as well as some really great grilling tips. 
Have Pollen, Will Travel
by Randy Lankford For generations mothers have told their children, "You leave the bees alone and they'll leave you alone." And while that's generally good advice, it's a warning Chris Moore, and other Texas beekeepers, can't afford to heed. Randy Lankford's report on this commercial beekeeping operation verifies that Moore works just about as hard as his bees. 
Container Gardening
by Cheryl Hill-Burrier Almost any fruit, vegetable or herb that can be grown in a typical backyard garden will do great as a container-grown plant -- even fruit trees! And space is not a major obstacle. Nearly any size area will do, including balconies, porches, backyards or even inside by a sunny window. As to which plants you should grow, launch those incredible edibles with just a few starter plants that you and your family eat most. 
Royal Wedding Tea
by Lori Grossman History will unfold before the eyes of billions of people around the world the end of this month. Prince William of Wales (the late Princess Diana's eldest son) and Katherine Middleton will marry at Westminster Abbey. If this is a not-to-be-missed event for you – as it will be for me – why not celebrate with your own English tea and tea breads?
Great Cheese by Pure Luck
by Randy Lankford While most of Texas is on central time, Amelia Sweethardt and the rest of the small crew at Pure Luck Dairy in Dripping Springs run on goat time. The nearly 100 Nubian and Alpine goats on the 11-acre spread call all the shots.
Great Cheese by Pure Luck
by Randy Lankford While most of Texas is on central time, Amelia Sweethardt and the rest of the small crew at Pure Luck Dairy in Dripping Springs run on goat time. The nearly 100 Nubian and Alpine goats on the 11-acre spread call all the shots. 
Wanna Fork with that Coffee?
by Cheryl Hill-Burrier Cheryl Hill-Burrier is a high-energy person -- a real live wire. She's full of information about coffee, including some great recipes, one of which is quite unique. Her enthusiasm for coffee could explain where all that energy comes from.
Comfort Food Casseroles
by Lori Grossman It's wintertime in Texas. Yes, we do have winter here. It's just hard to remember that during the summer when the temperature hits 100 before noon. Weather here is changeable, though. Several weeks ago, the high temperature was a record-setting 85 degrees (yes, in December). But it evened out quickly; the next day it was down in the mid-50s. By Christmas Eve, it was downright chilly, which made me long for a hot, bubbling casserole for supper. 
Special Delivery: Make Homemade Food Gifts
by Lori Grossman Love to cook? Hate dealing with the long lines and crowds at the mall? Make and send gifts from the heart (and your kitchen) this holiday season. Lori Grossman starts with the recipes, then follow with some tips and instructions for packing and mailing the homemade goodies.
Stone Soup
by Cheryl Hill-Burrier Cheryl Hill-Burrier introduces family recipes for Chicken Noodle Soup, Homemade Noodles, Tomato-Basil Soup with Jalapeño Cream Sauce by way of the tale of "Stone Soup", an old story that extols the virtues of sharing and coming together in hard times. Not letting it end there, however, she explains why soup is so good for what ails you -- something that the "old wives" have known for centuries.
The Hunt for Great Sausage Recipes
by Cheryl Hill-Burrier Cheryl Hill-Burrier married into a family that has been making homemade sausage for 150 years. That's a lot of sausage-making experience and, as proof, she offers recipes for Old-Fashioned Sage Breakfast Sausage, Sweet Italian Sausage and Old-Fashioned German Link Sausage, along with tips and techniques for making perfect link and patty sausage. 
Nolan Ryan Beef
by Lori Grossman In Texas, he′s known simply as "Nolan." One of the best pitchers of all time and a member of the Baseball Hall of Fame, native Texan Nolan Ryan set many records during his amazing career. What most of us didn′t know is that he is a cattle rancher, too. These days, he′s president and part owner of the Texas Rangers baseball team and head of Nolan Ryan Beef.
Cast-Iron Skillets & Roadkill Chicken: A Southerner's True Delight
by Cheryl Hill-Burrier Cheryl Hill-Burrier explains her love affair with cast-iron cookware, discusses its use and care, and then shares a recipe which uses a cast-iron skillet in a rather unorthodox way. 
Tortilla Wraps: Wrap It Up
by Cheryl Hill-Burrier Tortilla wraps are gaining in popularity everywhere, from homemade to fast food chains and upscale restaurants across the country. The thinner tortilla is not only more versatile for cooking and serving, but also allows you to taste more flavor from the fillings. And here's something else: these things can be filled with just about every ingredient you can imagine. 
Yes! We Can!
by Cheryl Hill-Burrier Whether you're a gardener, have come across a great deal at the market, or have friends who love giving you tons of their homegrown goodies, canning, dehydrating or freezing will preserve the foods you love, including eggs! So, don't let the thought of preserving food scare you. It's fun, easy, nutritional, and it saves money! Keep reading, and I'll walk you through the process.
Beat the Heat with Main Dish Salads
by Lori Grossman Stay cool this Summer with recipes and Tangy Tuna Salad and Corn and Black Bean Salad. For dessert, Sorbet-Ice Cream Cake. 
Gator Bites: They Taste Just Like Chicken – Only Different
by Cheryl Hill-Burrier Ahh, Texas Alligators – ya gotta love 'em. Those big old prehistoric critters with their slaphappy tails have provided many Texans with hours of entertainment, as well as that eerie feeling of being stalked from somewhere just beneath the water. Every river log floating by can trigger a chain reaction that reverses toe dangling to toe tucking and hoofin' it off the riverbank. Maybe that's why we like eating them so much. 
"Ground-Pounding" Back In Time: Classic Food At Texas Retro Airport Diners
by Cheryl Hill-Burrier "Ground-pounding" happens to be pilot slang that refers to a pilot or non-pilot who drives to a destination. But, no matter how you get there, plan your next trip to these two retro airport diners that serve great, classic comfort food and drinks. Aside from the incredible food and atmosphere, the "pickle on the bun" is that you'll get to see all kinds of aircraft flying in and out while enjoying a visit with the pilots. And don't worry; I've got some great classic recipes for y'all that are sure to bring back memories. 
Panadería: The Mexican Bakery
by Lori Grossman As you may have read in my article about empanadas, my favorite Tex-Mex restaurant is Teka Molina in San Antonio. My "numero dos" is the Alamo City's famous Mi Tierra Café y Panadería. Besides the wonderful atmosphere, complete with los trovadores (strolling musicians), twinkling lights and great food, I dare you to walk past the panadería without buying something. Talk about visions of sugarplums! 
Deep Dish Pizza
by Cheryl Hill-Burrier When thinking about great pizza, most of us envision some little restaurant with checkered tablecloths in Brooklyn or Chicago, but there's a big difference between the thin-crust New York-style pizza and Chicago’s deep-dish pizza. What's more, a Texan had something to do with it! 
Texas Bred And Grass Fed: Beef That's As Pure Now As It Was Back Then
by Randy Lankford Ask Debbie Davis why she and her husband Don started raising longhorns, and the short answer is because they both graduated from the University of Texas. "It started out as just kind of a hobby, a weekend thing," she explains. "We bought our first cattle just for fun, a few longhorns (the UT mascot) to have for laughs and it just grew from there." 
Stock Shows, Rodeos & Cowboy Breakfasts
by Cheryl Hill-Burrier Many Texans still wake up long before dawn either for work or to send our kiddos out to feed and exercise project animals for the annual stock shows. So it shouldn't surprise anyone that we have a hearty appetite for an early breakfast. Now, the pay-off for all of those hard-working, early mornings comes every January with the kick-off of the Texas Rodeo and Stock Show season, but the busiest time is in February and March. 
Quick Breads for the Holidays: Easy and Versatile
by Cheryl Hill-Burrier These days everyone has to multi-task just to keep up, but is it possible that bread can do the same and be quick, easy and fail-safe to make? You bet your buns it is! Quick Breads are so simple and so incredibly versatile that I call them the Yeastless Transformers. That's right; many quick bread recipes can be transformed into delicious edibles other than bread. So read on and be amazed. 
Empanadas and Empanaditas: A Terrific Meal or Appetizer
by Lori Grossman Empanadas are a tasty Tex-Mex / mexican food delicacy, and Lori Grossman explains how to make them from scratch in the kitchen. Includes recipes for pumpkin empanadas and crab empanadas. 
Day of the Dead: A Time to Eat, Drink and Be Merry
by Cheryl Hill-Burrier Almost everybody does something for Halloween, but the closer you get to the border, more and more folks observe another holiday that can be even more fun and interesting: The annual Mexican celebration, Day of the Dead, or Dia de los Muertos. Cheryl Hill-Burrier discusses this holiday which is traditionally observed right after Halloween, and the many great foods associated with the event.
Fresh Pickings
by Lori Grossman If you love fresh fruit and vegetables, this is your time of year. Farmers markets – the big ones in urban areas, and the small stands on country roads (my favorite) – are brimming with fresh-off-the-farm produce. Once you bite into a succulent Texas peach or tomato, you'll never settle for store-bought again.
Twisting the Night Away:
Planning a Hurricane Party
by Cheryl Hill-Burrier Living on the Gulf coast does not mean that you just have to wait around idle for the big one to hit. Many folks invite their friends and relatives over to their house to help chase away the stormy weather by holding a Hurricane Party. Cheryl Hill-Burrier explains some of the preparations and popular food served at these events.
National Hot Dog Month - Celebrate Texas Style!
by Cheryl Hill-Burrier July is National Hot Dog Month, and the Fourth of July is the biggest hot dog holiday of the year with approximately 150 million hot dogs being consumed. Well get along little dogie!
Go Veggie for Earth Day
by Lori Grossman In honor of Earth Day and the coming of spring, let's all enjoy a bit of vegetarian cuisine. Texans are known for being meat eaters. We do raise lots of cattle here, and who can resist great barbecue or chicken fried steak? There are two good reasons to eat "veggie" at least occasionally: Researchers say we should eat less red meat, plus vegetarian dishes are cheaper to prepare (something to consider in these trying economic times).
Savor(ing) Chocolate
by Lori Grossman Okay, chocoholics, listen up. Did you know that chocolate can be used in main dishes? For those of you who immediately thought of mole (pronounced mo-LAY), you're on the right track. More on that later. You've earned brownie (no pun intended) points. But mole sauce is only the beginning. We're talking savory dishes here.
Lammes Candies: The Capitol's Confections
by Lori Grossman The Texas Hill Country is home to many wonderful sights, including boxes of specialty chocolates and other goodies made by Austin's Lammes Candies.
TexaSweet Oranges
by Lori Grossman The southernmost tip of Texas, known as the Rio Grande Valley, is home to the World Birding Center, thousands of sun-starved "Winter Texans," and a thriving citrus industry," says Lori Grossman. Her article focuses on flavorful, juicy oranges and adapts them to scrumptious dishes including Orange Coffee Cake ("Eat it right out of the skillet.", Orange-Rosemary Chicken and an Orange Custard Tart.
Tasty Breakfast Casseroles for Your Holiday Guests
by Trish Bales From the Guest's Perspective: There's nothing like waking up in the morning at the home of family or friends and experiencing the aroma of a breakfast casserole in the oven.
An Italian-Texas Christmas
by Lori Grossman Lori Grossman describes howthe many Italian-American families living in Texas celebrate Christmas, including recipes for Ameretti cookies, cannoli and Italian fruit cake. 
Dave Lieberman's Fresh Look at Cooking
by Patricia Mitchell Patricia Mitchell's interview with chef Dave Lieberman decribes how this seemingly unlikely chef went from Political Science college student to television cooking celebrity who emphasizes cooking with fresh, locally grown food. The interview also includes recipes from his latest cookbook, Dave's Dinners.
Good Food at the Texas State Fair
by Lori Grossman It's that time of year when the kids are back in school, the Dallas Cowboys are back on the football field, and you can forget about your diet for a day or two. Yes, it's time to go visit that mecca of gastronomic delights – the State Fair of Texas. 
Gumbo, Part One
by Chef David Bulla Chef David Bulla explains the basics so you can never make a bad gumbo. Create an infinate number of gumbo possibilities from learning about rich stock, cajun roux, the use of celery, bell pepper and onion, and felé powder. Includes complete instructions on making chicken and sausage gumbo.
Helen Corbitt - Star of the Zodiac
by Lori Grossman It took a determined Yankee to teach Texans that they could eat – and enjoy – something besides their beloved barbecue or chicken-fried steak. 
Heavenly Deviled Eggs
by Patricia Mitchell During our last backyard barbecue, I made my way through the group of friends and neighbors bearing a platter of deviled eggs. By the time I reached the table, more than half of the deviled eggs had disappeared, plucked from the platter by hungry guests. Fortunately, this did not take me by surprise. I am aware of the power of the deviled egg. |
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All materials, including Grandma's Cookbook and its contents are © 2009 Texas Cooking Online, Inc. -- ALL RIGHTS RESERVED
All materials, including Grandma's Cookbook and its contents are © 2009 Texas Cooking Online, Inc. -- ALL RIGHTS RESERVED