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. …
Robblog
Community ‘Cue in the Houston Press
Check out this week’s feature story in the Houston Press on our latest research project: “Barbecue is one of the oldest artisan food traditions of the Americas. For the past …
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 …
The Hot Sauce Cookbook Recipe Contest
The Recipe Club Invites You to Enter The Hot Sauce Recipe Contest! My latest book project is called “The Hot Sauce Cookbook.” It will include the recipe for that homemade …
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. …
Hot Sauce at Home: Fermented Pepper Sauce, Part 2
It ain’t easy. But it can be done. And the results are pretty spectacular. As you may recall, my first attempt at making fermented pepper sauce began with a trip …
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. …
Hot Sauce at Home: Fermented Pepper Sauce, Part 1
My first foray into making Lousiana pepper sauce started with a search for red chiles. Tabasco chiles were introduced to Louisiana in the 1800s and became the favorite chile for …