Rustic 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 MoreGrilled Goat Cheese, Apple & Persimmon Sandwich
I did not make this gorgeous loaf of Challah. I bought it on the West Mall of campus from UT Challah for Hunger for just $5. Challah for Hunger is a national project that empowers college students to raise funds for and bring awareness to national disaster and humanitarian issues by selling bread on campus once a week. The students make the bread themselves (for proof, check out the adorable pictures on their Facebook page) and they sell it every Wednesday from 12-3 PM. The UT chapter sells original, cinnamon sugar, and chocolate chip challah each week for just $5 a loaf, plus a...
Read MoreThanksgiving: Mini Apple Persimmon Pies (Vegan)
This weekend was one of the few times my “real” job intersected with my food blog. I had the distinct pleasure of making a few dishes for a Thanksgiving potluck hosted by one of my colleagues. He hosted the party in honor of a visiting saxophone quartet from Helsinki, Finland. This meal was the quartet’s first-ever American Thanksgiving, and I made a sweet potato pie and these adorable apple persimmon pies to share with our visiting friends. I originally planned to make a large, double crust American apple pie. However, I just couldn’t resist the persimmons at...
Read MoreApple Persimmon Compote
Persimmons and apples are a natural duet; the spicy sweetness of the persimmon is complemented by the apple’s tart flavor, and the flesh of both fruits are similar enough that they cook at the same speed. I originally conceptualized this apple-persimmon pairing as a filling for mini pies, but it has lots of other delicious uses. Traditionally, compotes are served as a dessert, either chilled or warmed and garnished with whipped cream. However, you’re selling the dish short if you limit it to just desserts! Here’s are some ideas for how to use this recipe in your meal...
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