Sriracha Roasted Brussels Sprouts with Lemon Caramel Vinaigrette
If imitation is the sincerest form of flattery, I hope Top Chef Paul Qui would be flattered by my Brussels sprouts. Here's my take on his incredible dish.
Read MoreVenison Kaftedes with Tzatziki
Homemade pita bread and tangy tzatziki complement venison meatballs in this traditional Greek meal.
Read MoreRustic Radish Tart
The best thing about springtime in Texas is the long, sunny evening, when the temperature hovers in the mid-70s, the breeze rustles the live oaks, and our whole yard is bathed in golden light. (Well, the asphalt parking lot outside our apartment is bathed in golden light.) I love cooking at this time of year because it’s easy to put a meal on the table before sunset. It’s also cool enough to run the oven without making the house sweaty. For all these reasons and more, Texas spring is the perfect time of year to make this rustic radish tart. It’s easy and quick to toss...
Read MoreQueso Cheese Dip (with a secret ingredient)
I love queso, but I am not a big fan of the “processed cheese product” that is typically used to give this dip its creamy consistency. Besides being high in sodium, many processed cheeses are made with hormone-laden dairy and lots of preservatives. I avoid these pitfalls in my recipe by creating a creamy organic cheese blend from scratch, using locally-grown organic peppers, spices and cheeses, sans the chemicals. Like the velveeta version, this queso recipe will stand up to hours of heat in the crock pot without separating, and it’s a snap to put together. I kept this...
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