Recipes

Posted By Beth Maya on 2017 Sep 19 - 11:59am

As a savory chef, I’ve always envied people who are excellent bakers. As temperatures dropped, I caught myself thinking about all of the wonderful fall baking options — from apples, to pumpkin, to nuts and spice. It all feels like a warm hug. Since I’m no baker, I reached out to...

Posted By Beth Maya on 2017 Aug 24 - 10:45am

So by now, we have all been barbecued to death. We have had every rib, brisket, hamburger and hot dog that we dare eat. Plus, we might just lose it if we have to pretend to enjoy Aunt Ethel’s potato salad just one more Saturday afternoon. In honor of another summer come and gone, I say we...

Posted By Anonymous on 2017 Aug 23 - 9:18am

When Houstonian lifestyle expert Caroline Harper Knapp headed to Dallas to host The Art of La Soirée and celebrate margaritas (what else?) with Cointreau, we knew we had to snag a few tips from the home maven. “Like Cointreau, I believe that there is an art to entertaining with...

Posted By Judie Byrd on 2014 Jan 23 - 4:20pm

Creating classic dishes at home doesn’t have to demand a stint at chef school or hours of prep in the kitchen. Here are three staples that stand the test of time – and the recipes are kept simple and doable for today’s busy cook. Chicken Piccata will add a delicious, simple meal...

Posted By Anonymous on 2014 Jan 21 - 10:56am

For the first time, the area's finest and most beloved chefs (and the foodies who love them) will unite in Fort Worth for a long weekend of truly extraordinary cuisine. The Fort Worth Food + Wine Festival honors the distinctive nature of Fort Worth cooking, food, beverage and culinary...

Posted By Judie Byrd on 2013 May 30 - 11:03am

Summer darlings of roadside stands and farmers’ markets, few foods are as refreshing on a hot Texas day as watermelon.

Icy, jewel-toned goodness -- a slice is perfect on its own. But let’s not stop there – this juicy fruit is also delicious as salad, sauce, soup or a cocktail. Let your imagination run wild, and to help out, here are some of my favorite ways to stretch your watermelon repertoire. I...

Posted By Judie Byrd on 2013 May 2 - 11:48am

Yield: 10, 4-ounce servings

1, 12-ounce can frozen pink lemonade concentrate, thawed 4 cups white cranberry juice* 1 quart club soda, chilled Garnish, fresh mint sprigs In a large pitcher, stir together lemonade concentrate and cranberry juice. Cover and chill at...

Posted By Anonymous on 2012 Nov 29 - 11:58am

Elegant offerings are the perfect coda for a special party.

The gifts have been opened, and the feast has been served. Now it’s time for one of the most anticipated parts of the day – a glorious holiday dessert. Whether a comforting, homespun family favorite or a spectacular extravaganza, on this day it’s all about indulgence. Since this...

Posted By Judie Byrd on 2012 Nov 6 - 3:13pm

Special Web-only Recipes

Chef Molly Pages serves her Peanut Chestnut Soup from a pumpkin tureen. Peanut Chestnut Soup Yield: 6 servings 1/4 cup butter or margarine 1 1/2 tablespoon all-purpose flour 1 quart chicken broth 1 quart water 1 cup smooth peanut butter 1...

Posted By Judie Byrd on 2012 Oct 29 - 2:28pm

The turkey is the star, but here are a few supporting actors for you to audition.

Sure, Thanksgiving dinner centers around a golden-brown roast turkey, but it’s also the heyday for side dishes. Every family has favorite traditional sides. Some are original creations that have become favorites. Others are recipes passed down through generations — treasured touches...

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