Red Enchilada Sauce
Like most Austinites who’ve been here longer than a few years, I have become somewhat of a connoisseur of Tex-Mex cuisine. I love comparing notes with fellow foodies about which restaurant’s margaritas, salsas, and enchiladas are the best in town, and although we rarely agree, it’s a nice way to build up a good appetite. There are several excellent bloggers who write extensively about Tex-Mex home cooking; my favorites are superstars Lisa Fain of Homesick Texan and Elise Bauer of Simply Recipes. Though neither writer is based in Texas, their recipes demonstrate that...
Read MoreThanksgiving: Butternut Squash Mac ‘n’ Cheese
My family doesn’t traditionally include macaroni and cheese on the Thanksgiving table, so I feel like a bit of a rebel putting it on my menu this year. When I was planning our meal, though, I just couldn’t resist the rich, creamy texture and slightly spicy flavor of this recipe. It gets bonus points for ease of preparation and kid appeal: the orange hue of the butternut squash makes this look just like the blue-box macaroni and cheese that kids love. Plus, with whole wheat pasta, this is about as healthy as macaroni and cheese gets. This recipe tastes great when reheated, but...
Read MoreRoasted Beet and Goat Cheese Pizza
Earlier this week I read a wonderful article in The Atlantic online by Austin’s own Carol Ann Sayle, co-owner and co-founder of Boggy Creek Farms. In “Eat Shoots and Leaves: A Case for the Whole Vegetable”, Sayle argues that even conscious eaters among us waste a great deal food and money by discarding the greens that are attached to our CSA produce. (The greens attached to grocery store produce are DOA before the veggies even arrive at the store, but that’s another matter.) In her article, Sayle suggested a few recipes for salads that utilize radish greens, beet...
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