Those AMAZING Brussels Sprouts from The Garden Company Marketplace & Café that taste unlike any I’ve ever had! Here they’re re-done by H-E-B Cooking Connection, as seen on Goodtaste with Tanji…
I love this recipe! It’s so easy. It helps if you have a food processor with a slicer blade.
These hand made meatballs with a buffalo mozzarella center and Italian San Marzano tomato sauce are incredible. Pair with a rich Primativo or Tuscan blend and you’ve got a great combination.
Crispy, crunchy tempura fried green beans with homemade Greek Goddess dressing for dipping!
Stir fry green beans with zest and spice! These Wok Chili Green Beans come from my friends at Songkran Thai Kitchen in Uptown.
A recent contest held at Max’s Wine Dive revealed a classic entry to their ‘mac & cheese’ challenge! This melted, cheesy concoction from Catalyst Catering combines a number of exotic cheeses – and bacon! – to form the ultimate critics’ choice.
Prego is a real gem in Rice Village…and much like the popular neighborhood trattorias of Italy! Indigenous ingredients come together in a splendid Béchamel Sauce you can make yourself – Bravo!
Here’s an easy black bean salad from my friends at Sysco. Watch the video here. Fresh ingredients that are ready for your next fiesta…
Print Recipe Diane’s Warm Potato Salad This is the BEST potato salad from my dear friends at Zinc Bistro & Wine Bar…it’s served with the most delicious short rib sandwich I’ver ever tasted! Enjoy! Votes: 0 Rating: 0 You: Rate this recipe! Course Sides Occasion Casual, Spring, Summer, Tailgating Servings MetricUS Imperial Ingredients 3 pounds […]
This is a great spring dish to enjoy fresh potatoes, cucumbers and herbs! Courtesy of personal chef/lifestyle designer Brit Schremmer.
A vibrant, zesty apple-jicama slaw from Central Market that also doubles as a fabulous side salad. Fresh- with tons of crunch!
Print Recipe Onion Tomato Focaccia (Focaccia D’Altamura) This is one of the amazing Focaccia breads at the equally amazing Eataly in New York City. Owner and PBS Chef Lidia Bastianich shared it with me. It is hard to reproduce an authentic version of most of the loaves without the special starter and the wood-burning oven […]