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Food Features
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Food Features
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Website: Texana
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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.
Whole Foods Market: It's a Natural!
by Lori Grossman It seems like they've been around forever, but – can you believe it? – Whole Foods Market started out in 1980 with one store in Austin, Texas. This forerunner of the big "natural and organic" food chains has grown to over 270 locations in the United States, Canada, and the United Kingdom.
HemisFair '68: Fare from the Fair
by Lori Grossman "San Antonio sure knows how to throw a party. In 1968, to celebrate its 250th birthday, a world's fair, called HemisFair '68, opened on April 6, 1968. With so many exhibits to see and foods to sample, a visit was a treat for the soul and the palate." Lori Grossman's childhood memories of HemisFair also include the great international cuisine, and she favors us with some of the recipes.
Mrs. Baird's Bread: 100 Years of Goodness
by Lori Grossman For generations, Texans have enjoyed Mrs. Baird's Bread. The Fort Worth-based bakery most likely provided the bread for your school lunch sandwich, or the hot dog and hamburger buns for family picnics. And it all began with a woman's need to support her family. |
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