Texas Eats: The Menger’s Mango Ice Cream
Writing Texas Eats was a lot of fun. I learned a lot about Texas food history in the 1800s, a time that some food historians think was the heyday of …
DIY Tabasco, Sriracha and Texas Pete: Making Homemade Pepper Sauces
What do you think about xanthum gum? After months of experiments with fermentation and pepper processing, I am making Louisiana and Sriracha style pepper sauces at home that taste better …
The 2012 Election
Click here to vote for your favorite Houston chefs, restaurants, bartenders and food blogs in the 2012 My Table Houston Culinary Awards.
Creamer Peas with Wild Boar Country Ham
My friend Dr. Ray Hambuchen of Conway Arkansas has an impressive sausage making and dry curing operation in his suburban garage. Every year around this time he clears his freezers …
TXChefs4: Haute Heritage: Tim Byres
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. …
Fermentation Frenzy
The fermenting frenzy continues. Last week, I was given a half a bushel of heirloom cucumbers, some with lovely ridged skins. I used them to make hot fermented pickles with …
Jam Time, Ya’ll
On my way back from Foodways Texas BBQ Summer Camp, I bought a box of sweet and juicy two inch-size Hill Country freestone peaches for $33 at DiIorio’s farmstand in …
Peach Patrol!
Every year, we wait patiently for the freestone peaches to be perfectly ripe so we can begin making preserves, brandied peaches, and peach pies. Freestone peaches are the best to …
TXChefs3: Trashfish Creole: Bryan Caswell and Felipe Riccio
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. …
TexChefs2: Rootsy Radical: Matt McCallister
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. …