Austin360 Eats


Have you ever met a cookbook author with her own action figure?

If there’s anybody breaking the cookbook mold in a more creative way than Michelle Tam and Henry Fong, I’ve yet to find them. This Michelle Tam action figure came out around the launch of their first book. Contributed by Michelle Tam The creators of Nom Nom Paleo have published several comic book-inspired cookbooks that are bursting with energy and enthusiasm for the craft...


Treat yourself to crepes on a weeknight

Treat yourself to crepes on a weeknight

When you're cooking for two and neither of you are particularly picky eaters, you have the luxury of stretching the repertoire every now and then. I recommend these crepes, which are quite doable on a weeknight. The batter, made with white whole-wheat flour, needs only a 15-minute rest. The filling is no more than interesting mushrooms browned in a pan and topped with a sprinkling of grated Swiss...
How to travel with tomatoes, freeze pesto and other questions answered

How to travel with tomatoes, freeze pesto and other questions answered

Cookbook author Jeff Koehler recently joined The Washington Post Food staff to answer questions about all things edible. The following are edited excerpts. Recipes whose names are capitalized can be found in the Recipe Finder at washingtonpost.com/recipes. Q: We're visiting my Dad next week; he lives about 400 miles away. I know he would love some tomatoes from my garden. What's the best way to bring...
When it comes to grilling, ‘Fire good’ is my motto

When it comes to grilling, ‘Fire good’ is my motto

We live in a divided nation. And the split goes way deeper than politics. What I’m talking about strikes at the very core of summer cooks: gas vs. charcoal.  Fans of each type of grilling fuel defend their choices with the venom of politicians on Twitter at midnight.  Gas fans paint charcoal grillers as knuckle-dragging Neanderthals who have more lighter fluid than good sense. That...
What to eat for the eclipse

What to eat for the eclipse

Historically, our sun is the only thing guaranteed to be eaten during a solar eclipse. “A frequent theme is the gods are angry, man has displeased them, and they are taking the sun,” said Fred Espenak, an eclipse chaser who has traveled around the world for 27 eclipses. The ancient Chinese believed it was a dragon who snapped up the sun; the Vikings thought it to be a pair of wolves. This...
Pound cake to help you cope

Pound cake to help you cope

Julia Turshen’s newest book, “Feed the Resistance,” was written as her awareness of political involvement grew after the 2016 election. The book is a collection of recipes designed to feed and nourish “folks who are too busy resisting to cook,” interspersed with essays about community involvement, activism and food-related issues. Turshen, a renowned author of many cookbooks...
Cue the carrots! Strike up the squash!

Cue the carrots! Strike up the squash!

On a muggy day in July, in a Long Island backyard, a group of musicians had gathered for rehearsal. As their conductor gently raised both hands, they steadied their instruments, and played the first notes of a Bach chorale, “Nun freut euch, Gottes Kinder all.” The conductor stopped them. The snake gourd had not hit the D and the butternut squash had come in a little sharp. Take it from...
Independence Brewing’s most popular beer, Stash IPA, now going in cans

Independence Brewing’s most popular beer, Stash IPA, now going in cans

Independence Brewing’s Stash IPA is its top-selling beer — but the nearly 13-year-old brewery didn’t start canning the beer until now, just in time for the IPA’s 10th birthday. Stash IPA, a West Coast-style IPA bursting with pine and citrus notes from four different hop varieties, is going into stores and bars in six-packs of 12-ounce cans next week. Previously, the beer had...
Second Bar + Kitchen opens at Austin airport next week, joining newcomer I Vini Italian market

Second Bar + Kitchen opens at Austin airport next week, joining newcomer I Vini Italian market

The dining upgrades at Austin-Bergstrom International Airport are starting to kick into gear. Italian market, cafe and wine bar I Vini, from the owners of Annie’s Café & Bar owner Love Nance opened last week near gates 20-23, and on Tuesday Second Bar + Kitchen will open to the public at Barbara Jordan Terminal, Gate 7. The restaurant, operated by La Corsha...
A fruitcake feeds on chill of South Pole for 106 years

A fruitcake feeds on chill of South Pole for 106 years

Consider the fruitcake. Long maligned for its questionable taste, its ubiquity (stubbornly appearing at any or every celebratory event) and its toughness (the fridge gives it life), the dessert may have further cemented itself in food lore after a discovery in Antarctica. In one of the most hostile regions known to humankind, conservationists unearthed an ice-covered fruitcake they believe once belonged...
Got 3 meats? Now you have 12 meals.

Got 3 meats? Now you have 12 meals.

You’ve cooked a big pile of ground beef. Or maybe a small mountain of chicken breasts. Or perhaps an entire pork butt (and stop giggling; it’s the shoulder). Now what?  It’s so easy to fall into cooking habits. If you have cooked ground beef, you make spaghetti, or maybe tacos. If you have a chicken breast, you make a stir fry, or maybe tacos. If you have pulled pork, you make...
In every Louisiana cook's kitchen, green recipes

In every Louisiana cook's kitchen, green recipes

 It was always there. Woven into the fabric of almost every cooking memory, every kitchen, of my Louisiana childhood. There, along with the cast-iron pot, aluminum Magnalites and Chime-O-Matic rice cooker. Its mischievous plastic teeth underbiting the worn-out spiral binding, tattered yellow tabs frayed and curled, stamped with grease stains and reinforced with rubber bands. Four hundred fifty...
Elizabeth Olsen, cooking on screen and off

Elizabeth Olsen, cooking on screen and off

Actress Elizabeth Olsen separated the first egg gracefully. The second? Not so much. And the third was a disaster. “Get it together, Lizard,” she muttered to herself as she leaned over a stainless-steel bowl. Olsen — Lizard to her mother; Lizzie to her sisters, Mary-Kate and Ashley — was at City Cooking West End, a demonstration kitchen and event space on the upper West Side...
This is my favorite recipe of the summer (so far)

This is my favorite recipe of the summer (so far)

My favorite recipe of the summer? A Food Network magazine salad recipe that I tore out of the magazine months, maybe even a year, ago. I was digging around recently, looking for something easy that could fill out a cookout menu when I came across it again.  Yes, the ingredient list looks a little long (but it really isn’t). Yes, Israeli couscous sounds exotic (but it really isn’t)...

Cooking challenge: A late-riser tries to make breakfast every day for a week

I am not a breakfast person. Let me clarify: I love breakfast food. Fluffy buttermilk pancakes? Brioche French toast? Buttery English scones? I could eat them all day. But for a night owl like me, rising early, preparing food and consuming it before work or other activities is almost impossible. I imagine some of you can relate. For me, most breakfasts consist of a packaged yogurt, swallowed five...
Trianon departing Westlake area; Eldorado brings Mexican to N. Austin

Trianon departing Westlake area; Eldorado brings Mexican to N. Austin

A longtime member of the community in the Westlake area is looking for a new home. Michael and Susan Sexton, owners of Trianon Coffee in the West Woods Shopping Center, will see their lease expire at the end of this year. Michael Sexton says the shopping center’s new management company did not offer a chance for the Sextons, who have owned the shop since May 2013...
Tex-Mex restaurant Vaqueros now open in former Tres Amigos space in Westlake area

Tex-Mex restaurant Vaqueros now open in former Tres Amigos space in Westlake area

After sitting dormant for about two years, the former Tres Amigos space at 1801 Loop 360 has a new tenant. Vaqueros Café and Cantina recently opened, serving classic Tex-Mex dishes like fajitas, which the restaurant smokes with mesquite; enchiladas; and more. The restaurant is owned by Steiner Ranch owner Bobby Steiner and Don Burdette. Credit: Vaqueros Cafe and Cantina’s...
Avoiding the dinner meltdown: Your back-to-school checklist for the kitchen

Avoiding the dinner meltdown: Your back-to-school checklist for the kitchen

We’re gearing up for school in my house, and I’ve been consciously trying to get my culinary house in order to keep up with the new routine. What does that mean? Well, making sure I have plenty of cereal and after-school snacks on hand is at the top of the list, but like many parents, I treat this back-to-school time like a second New Year’s, where I try to...
Laredo Taco Company at Stripes will change the way you think about gas station tacos

Laredo Taco Company at Stripes will change the way you think about gas station tacos

If you’ve spent any time in South Texas or the Rio Grande Valley,  you will either welcome this post with a “Finally!” or possibly a “ja ja ja!” For what I am about to say is no secret to the folks who have driven through Harlingen and Brownsville, McAllen and Laredo. But when you first discover Laredo...
You'll want to put this Sicilian vegetable salad on everything

You'll want to put this Sicilian vegetable salad on everything

I don't use my slow cooker often, but I am most likely to break it out in the summer when my overall culinary mission, besides getting to my nearby farmers market each week, is to avoid standing over a stove or firing up my oven. Based on the popularity of the Slow-Cooker Ratatouille I did for this column last summer, I am guessing many of you feel the same way. So this year I looked toward a different...
Fueling a football team, the Steelers way

Fueling a football team, the Steelers way

During the Steelers’ summer training camp, the Community Center Dining Hall at Saint Vincent College in Latrobe is the stuff big eaters dream of. Indecisive souls feeling ravenously hungry could go crazy mulling its many menu choices, which features a cornucopia of lean meats and fish, garden-fresh vegetables, orb after orb of plump seasonal fruit. There also are five Oster blenders waiting...
5 wines to try: Scintillating, electric, lovely, sparkling, tasty

5 wines to try: Scintillating, electric, lovely, sparkling, tasty

When Riesling is "on," it can be one of the most thrilling wines. This week's selections include a scintillating example from Alsace, made from organic grapes, plus a lovely Rhone red and an electric white from Sicily. For novelty, how about a tasty kosher rosé from Italy and a gentle frizzante sparkler from Italy? 3 stars Alsace, France, $23 This is a fantastic single-vineyard Riesling...
Training begins in Sacramento for World Butchers’ Challenge

Training begins in Sacramento for World Butchers’ Challenge

Danny Johnson, co-owner of Taylor’s Market and captain of the first-ever U.S. team to enter the World Butchers’ Challenge, has a message for the competition: Bring it on. “ … We’re going to show them the American-style, how we do it,” Johnson said during a team practice last week at Taylor’s Kitchen.  The international competition doesn’t take...

A quirky flavored-water brand tries to grow up

After the studied zaniness of a campaign with the tag line “None of this makes sense” — a reference to how a 5-calorie antioxidant drink could still manage to taste good — Bai Brands is looking to cast itself in a mature, inspirational image. But for a company whose popularity was cemented by a commercial featuring Christopher Walken channeling the boy band ‘NSync, that...
French wines with an Italian bread salad? Of course!

French wines with an Italian bread salad? Of course!

One of our favorite summer dishes, panzanella, the bread and tomato salad of Italy, is changed up here, just a bitand with respect, by adding a skewer-ful of grilled shrimp. To us, it makes the perfect light meal. Greet that unexpected combination with wines up to the task, showing good acidity, like these French bottles. ———  MAKE THIS  PANZANELLA WITH GRILLED SHRIMP ...
EBay’s founder has a new idea: Build a dairy in Hawaii

EBay’s founder has a new idea: Build a dairy in Hawaii

If Pierre Omidyar gets his way, 699 dairy cows will soon enjoy a glorious view of the Pacific Ocean, framed by a pristine beach. Omidyar, the founder of eBay, wants to build a dairy farm on the island of Kauai. He is one of many tech billionaires who have established a presence in Hawaii, which is only a five-hour flight from Silicon Valley. Others include Larry Ellison, Oracle’s co-founder...
Casa de Luz co-founder built community around food and wellness

Casa de Luz co-founder built community around food and wellness

An explorer and visionary with a passion for community and wellness, Casa de Luz co-founder Maryann Rose died early Monday in Austin, her former business partner Wayo Longoria said. She was 73. A native of Dallas, Rose moved to Austin during its bohemian heyday. She met Longoria at the East West Center, a macrobiotic center, in 1984. When the center on South Fifth Street in South Austin burned down...
Bon Appetit names Austin restaurant #8 on list of 10 best new restaurants in America

Bon Appetit names Austin restaurant #8 on list of 10 best new restaurants in America

Bon Appetit released its Hot 10 today. The list covers the 10 best new restaurants in America, and it includes a unique East Austin restaurant that has captivated critics around the country. Brisket at Kemuri. (Credit: Ricardo B. Brazziell) Kemuri Tatsu-Ya, which nabbed the #8 spot on the list, blends Japanese izakaya and Texas smokehouse for good eats and a real...
Porfirio’s Tacos in East Austin closing at end of the month

Porfirio’s Tacos in East Austin closing at end of the month

East Austin staple Porfirio’s Tacos will close its door in the coming weeks. The restaurant at 1512 Holly St. announced on Facebook that it will close August 30 after 32 years in business. Porfirio’s says it has no plans to relocate. Below is what former Statesman critic Mike Sutter had to say about their humble breakfast taco in 2010. “It’ s nothing...
Confederate statues are falling; when will Aunt Jemima come off the syrup bottle?

Confederate statues are falling; when will Aunt Jemima come off the syrup bottle?

Aunt Jemima and Uncle Ben. Two icons of American grocery branding. Two caricatures invented by white men based on slave imagery. Countless articles and books have been written about the offensiveness and imbued racism of these African American characters used to sell pancake mix and syrup and boxed rice on grocery shelves across all 50 states. It’s 2017...
Kiwanis’ September fundraiser returns with Colorado Mountain Gold peaches

Kiwanis’ September fundraiser returns with Colorado Mountain Gold peaches

If you’re in the market for some really good peaches that raise money for really good causes, mark your calendar for September 9. The Northwest Austin Kiwanis host two peach fundraisers every summer, one in July and another in September. The deadline to order for the September sale is August 30. Contributed by the Northwest Austin Kiwanis. That’s the day the...
Call it a chile, a chili or a pepper: Hatch is back (and in a poke bowl near you)

Call it a chile, a chili or a pepper: Hatch is back (and in a poke bowl near you)

We’re back in the Hatch action, my friends. Every August, Austin is inundated with all things Hatch. Sometimes too much Hatch, some might say. Hatch chile peppers are now for sale at many Austin-area grocers. Addie Broyles / American-Statesman RELATED: Could you tell the difference between a Hatch and regular Anaheim chile? ...
Making the case FOR fair pay in the service industry and AGAINST factory food

Making the case FOR fair pay in the service industry and AGAINST factory food

There has long been inequity in the way service industry members are paid. Often the back of the house has made an hourly wage, while front-of-house staff like servers and bartenders have made well below minimum wage and relied on tips. Texas is one of 23 states where tipped employees make less than $3 an hour. L’Oca d’Oro co-owner Adam Orman ...
When bad drinks go good

When bad drinks go good

Just as the cocktail renaissance has brought renewed fame to classics like the martini, the Manhattan and the Negroni, it has heaped fresh infamy on a rogues’ gallery of less classy concoctions, most of which emerged during the final decades of the last century. Now a backlash of sorts has begun, as some high-end bartenders apply their skills to a new challenge: doing bad drinks well. Chaim...
From the garden to the grill

From the garden to the grill

When your garden delivers loads of vegetables, toss them on the grill. Something happens to vegetables once they are kissed with the heat of a grill. The natural flavors of most vegetables exude and caramelize. Asparagus and eggplant flavor becomes more intense. Mushrooms switch to their meatier side. Yellow, red or white onions become sweeter. Just about any vegetable works on the grill, even romaine...
A cool solution for hot summer nights

A cool solution for hot summer nights

For some, a cold supper’s main virtue is expedience — a less-than-exciting but convenient way to get food on the table with no cooking required. My friend from upstate New York, however, has fond memories of summer evenings and cold suppers eaten on the screened-in porch. His family’s small farm supplied everything but the cold cuts, which were picked up in town. Potato salad, macaroni...
A 3-point plan for choosing wine you really want to drink

A 3-point plan for choosing wine you really want to drink

What do we look for in a wine? Some people want a catchy name or pretty label, as long as it says "chardonnay." Many prefer dry wines, while some favor sweetness in their vino. And judging by the number of fat, clunky bottles on wine store shelves, wineries think we prefer to pay more for packaging than quality on the inside. "What do you look for in a wine?" is a question I get...
Treat yourself to the most decadent rice pudding around

Treat yourself to the most decadent rice pudding around

With this rice pudding in hand - made simply in the slow cooker and served with fresh fruit - you may need never try another recipe of its kind. I can't imagine anything creamier, or more subtly flavored. Sushi rice is the surprise ingredient here; it softens and thickens in a rich blanket of cream and coconut milk. 8 to 12 Servings You'll need a 5 1/2-quart slow cooker; the pudding also can be cooked...
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