When I’m looking to get dinner out in a hurry and I don’t want to fill the sink with dishes, a baking sheet is always where I turn. This humble piece of equipment is incredibly […]
These Olive Oil Mashed Potatoes (“Purè di Patate all’Olio”) from star chef Lidia Bastianich are SO easy! Idaho or Yukon gold potatoes work perfectly, along with kosher salt, black pepper and EVOO – that’s all folks!
Texas Hill Country Marble potatoes cooked in rendered duck fat with thyme and garlic from Chef Robbie Nowlin of Boudro’s Texas Bistro and Zinc Bistro & Bar. A nice addition to any holiday table!
With cooler weather coming soon and the holidays looking right at us, it’s that time of year for entertaining! Chef Robbie Nowlin has a really cool technique for preparing potatoes this season…
December is such a magical month! Many amazing chefs have shared some of their favorite recipes with me, and I’m thrilled to share them with you. I’ve put all the recipes in one place…right here…
Boudro’s Texas Bistro on the historic San Antonio River Walk…it doesn’t get any better than that! Chefs Ivan and Manny add yet another inspired effort to Boudro’s gluten-free menu — a Black Bean Griddle Cake plated on a beautiful basque piperade, alongside a garbanzo roasted tomato avocado relish, and accompanied by rosemary potatoes, fresh plantains, and garnished with crispy green beans. Holy moly!
Get a load of this: A flat iron charred Bison ribeye that comes straight from the source (Durham Ranch, Wyoming). It’s a marvelous meat that tastes similar to fine beef, with just a slightly sweeter and richer flavor.
It’s official: Football season is here! My dear friend, Rosie Benner of HEB, is sharing some fun recipes to usher in the occasion. You should definitely call a timeout to try the stuffed jalapeño poppers– packed with fried onions, Oaxaca cheese and, of course, plenty of fajita meat, they’re as positively fresh as they are crunchy!
Grab some of your buds and then grab some spuds! These potatoes are literally overflowing with ingredients, but there’s no right or wrong was to go about stuffing them…We decided on HEB’s fully cooked shredded brisket. It’s like having two meals in one!
Artisanal durum-wheat pasta cooked in a cast iron pot with chicken broth, fresh grape tomatoes, new potatoes, green onions.
Boil your pork for at least 1 and a half hours in water. When done, remove and cut off fat then cut up the meat. Put olive oil in a saucepan on medium heat…add garlic, onion and saute till translucent. Cut up the potatoes and add to pan. Add zucchini, carrots, bell pepper and pork. […]
Traditional latkes, or potato cakes, are an essential part of Hanukkah every year. Roaring Fork, at 1604 and Huebner Road, is serving latkes with Poblano and onion jam throughout the 8 days of Hanukkah (Dec. 20th – 28th). Or, you can try these treats at home. Executive Chef Matt Inouye shared this recipe with me. […]
Irish Peasants had the right idea! This traditional recipe for Lamb and Guinness Stew from the Lion & Rose Pub is so good! You have to give it a try. It’s made with Guinness beer, which adds just the right flavor and makes it a hearty meal. Season the meat with salt, pepper toss in […]