By Patricia Mitchell We have reached that point during the summer where our gardens are producing fresh vegetables faster than most families can consume them. Even if you don’t have your own garden, friends and neighbors who do may kindly press upon you bags bulging with tomatoes, okra, corn, onions and that most prolific of […]
By Patricia Mitchell Corn is the most American of food. Although it is thought to have originated in central Mexico, Native Americans had been cultivating it for well over a thousand years before Columbus sailed the ocean blue. And when the Pilgrims were struggling along, barely surviving the winter of 1620, Native Americans came to
by John Raven, Ph.B. When you speak of greens in Texas, you always refer to “a mess of greens”. There’s no such thing as a serving, or a portion. It’s always a “mess”. Be it enough for one person or a whole pickup truck bed full, it’s a mess. Greens are most anything eatable that
by John Raven, Ph. B. Shucks have to be removed to get at the staff of life. Corn. You might refer to shucks as “husks,” but down here in Texas they are shucks. As did the Pilgrims in New England, the first settlers in Texas relied on corn to keep body and soul together. The
The root(s) of the matter Cooking with root vegetables like carrots, parsnips, rutabegas and beetsby John Raven, Ph. B. Summer is finally winding down. The summer garden harvest is gone, and the fall crop is just beginning to grow. This month we are going to explore some of the underground harvest of the garden, the
by John Raven, Ph.B. Squash have been cultivated by man in the Americas for some eight to ten thousand years. To the Native Americans their “Three Sisters”, who fed them and kept them healthy, were squash, corn and beans. The most important feature of the Three Sisters was the fact that they could be stored
The quintessential American apple salad – the WaIdorf Salad. The original recipe goes back to the Waldorf-Astoria Hotel in New York City, circa 1896, where it was made with celery, apples, walnuts, grapes, in a mayonnaise sauce. The ingredient list is the frequent refrain in the popular Fawlty Towers episode “Waldorf Salad”. Our recipe makes
This Three Bean Salad dish is a mainstay of every potluck, pool party, picnic and is welcomed all the way into tailgate season. It’s both healthful and delicious, and we won’t even mention ease of preparation and affordability.
Summer Squash Stir-Fry is quick to put together and so delicious and healthful. Just rough-chop the vegetables and stirfry. You’ll have it on the table in minutes.
This quick and easy stir fry is part of a larger menu in David Bulla’s article on chicken fried steak. Summer Squash Vegetable Medley compliments almost anything as a side dish. Photograph is of the Summer Squash Vegetable Medley, as well as the Horseradish Mashed Trio of Potatoes. The serving dishes in our photograph are Fiesta dinnerware.
If you get your hands on a basket of locally grown, fresh-from-the-soil ripe garden tomatoes at the farmers market, make this recipe for Sliced Tomato and Onion Salad. Delicious, satisfying and spectacularly low calorie, you’ll have salad for days, or hours, depending on how many are at your table.
Frankly, this is a lot of trouble to make — so much chopping, peeling, etc. However, I end up making it all the time, either to satisfy my own craving or that of my family and friends. To me, this is the ultimate in southern potato salad. My mother always used Miracle Whip in this
Add a dollop of sour cream to each bowl, or make your own crema (see Incomparable Crema).
Give a man a chile, and you can feed him for a day. Teach him how to roast, and he will cook for a lifetime. This technique for roasted green chiles – Poblanos, Anaheims and New Mexico Harch chiles – is a wonderful way to add power to your Mexican cooking. From easy enchiladas to
You should begin by setting the table because in a very few minutes, you’ll be able to sit down and eat.
Although German food is a tradition handed down by 19th-century German settlers in the Texas Hill Country, potato pancakes are popular everywhere. We like serving ours with fresh applesauce and a glass of Texas-made Shiner beer. Prost!
At Austin’s famous 24-hour Kerbey Lane Cafe, these migas are a signature dish. This recipe has been handed down by the cafe’s founders, David Ayer and Patricia Atkinson. Typically served with black beans and spanish rice, you wash them down with hot coffee. The smokey flavor of migas comes from the ranchero sauce, which is delicious. Make