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Austin360 Eats


18 vegetarian lunch dishes at restaurants in downtown Austin and near the Capitol

A vegetarian Twitter friend of mine recently bemoaned the horrible state of dining near the Texas State Capitol.

Help to keep those resolutions

There is a terrific new Website on the USDA's My Plate site. It's designed to help families eat healthier and for all of us to turn January's resolutions into real solutions for healthy eating all throughout the year. It's called MyPlate, My Wins and includes videos of families as well as tips. Each week a different video focuses on an area of healthy eating -- beverages, breakfast, lunch, dinner...
A multi-purpose bread all the way from Scandinavia

A multi-purpose bread all the way from Scandinavia

Oprah Winfrey once said, "I love bread!" I love bread, too, and I really love this Pear, Sage and Hazelnut Bread boasting Nordic flair. "Nordic cuisine is grounded and earthy," said Simon Bajada, an Australian-born chef who lives in Sweden and is author of "Nordic Light: Lighter, Everyday Eating From a Scandinavian Kitchen." It uses ingredients that are part of the landscape...
20 wines under $20: Reds for winter moods and foods

20 wines under $20: Reds for winter moods and foods

I’m not one to adhere rigidly to the idea of drinking seasonally: reds when it’s cold, whites and rosés when the weather heats up. This is textbook nonsense that makes it seem as if temperature is the only consideration in choosing a wine. But this is winter, a time to hunker down. For many, that means seeking pleasure in long, slow cooking. In Manhattan, where I live, the idea...
Taking picky eating to the extreme

Taking picky eating to the extreme

Jeaninne Mackson always knew there were certain foods her son, Brendan, would not eat. If it did not have a “crunch” to it — say, cookies, crackers or extra crispy fries — he could not even put it near his lips. But Mackson, of Shrewsbury, Massachusetts, figured her son would eventually grow out of his fussiness. He didn’t. When he was 7, doctors gave him a diagnosis...
Wu Chow and Swift’s Attic team to open seafood restaurant in Central Austin

Wu Chow and Swift’s Attic team to open seafood restaurant in Central Austin

The team behind downtown fusion restaurant Swift’s Attic and the Chinese restaurant Wu Chow plan to open Guild in Central Austin this summer. The restaurant, located in the same complex as Snooze and Kendra Scott’s headquarters at 3800 N. Lamar Blvd., will be a seafood-driven concept. Guild will have a large outdoor dining area, in addition to its 5500 square feet inside. The restaurant...
Put your pâte à choux skills to use with these goat cheese gnocchi

Put your pâte à choux skills to use with these goat cheese gnocchi

Don’t let the length of this recipe deter you — this is a relatively simple approach to gnocchi using basic, readily available ingredients, but it does call for making a pâte à choux. Pâte à choux is that dough we tackled during last year’s Year of Baking series that adds airiness to profiteroles and cream puffs, but this gnocchi is a great way to turn them...
Bouldin Creek Cafe, Aristocrat Lounge donating Inauguration Day profits

Bouldin Creek Cafe, Aristocrat Lounge donating Inauguration Day profits

One of Austin’s beloved vegetarian establishments (and home of the city’s best veggie burger) and long-time champion of inclusiveness, tolerance and free expression is putting its money where its beliefs are.
Wine and chocolate are the perfect pairing, right? Not really, and here’s why

Wine and chocolate are the perfect pairing, right? Not really, and here’s why

Chocolate? Good. Wine? Even better. But together? Not for me. Before you head to the comment section or Twitter to tell me I’m a hack, hear me out. While chocolate companies, large-scale wine brands and pop culture rom-coms try to sell you on the romantic idea of wine and chocolate pairings — whether for Valentine’s Day or general gift giving — beverage experts tend to agree...
2 rye recipes

2 rye recipes

Yield: 2 large or 3 medium loaves Total time: 2 days 1/3 cup/85 grams buttermilk, skyr or yogurt, at room temperature 2 cups/250 grams rye flour 1/2 teaspoon/2 grams active dry yeast 2 cups/340 grams cracked rye berries or coarse rye meal 1 cup/170 grams sunflower seeds 4 cups/400 grams medium rye flour 4 teaspoons/20 grams kosher or coarse sea salt 3 tablespoons/40 grams malt syrup or molasses (not...
Rich red wines go great with beefy sloppy Joes

Rich red wines go great with beefy sloppy Joes

It may have “sloppy” in the name, but that doesn’t mean you have to slum it when thinking of wine pairings. Think of this recipe as sloppy Joes with an Italian accent, an updated take that skips a packet of seasoning for fresher, bolder flavors. Lush with ripe fruit flavors and darker notes of smoke, leather and pepper, hearty Old World wines help to elevate the experience, even...
Surprise! Sumptuous beef bourguignon is almost as easy to make as a good Texas chili

Surprise! Sumptuous beef bourguignon is almost as easy to make as a good Texas chili

For as long as I’ve been a cook, I’ve been making boeuf bourguignon — the classic French wine-braised beef stew with mushrooms, lardons and baby onions. There’s something so deeply soulful about the dish, which simmers for a couple of hours in the oven, filling the kitchen with an incredible aroma. Those transporting scents always deliver on their promise: Beef bourguignon...
Newfoundland is big on bologna

Newfoundland is big on bologna

From the start, Newfoundland has been all about fish. Europeans settlers didn’t go there for the scenery (rugged) or the weather (always changing, often dreadful) — they went for the cod, haddock and other valuable fish that were once so abundant on the nearby Grand Banks. But for as long as anyone can recall, the island’s favorite food has had nothing to do with the sea. Newfoundlanders...
Red pozole leaves leftovers for days

Red pozole leaves leftovers for days

I wasn’t the only person craving pozole earlier this month. On Instagram, four people said they also made the traditional Mexican stew that cold weekend. I had been wanting to make something hearty during this monthlong My Home Table cooking challenge, but it was also a delicious batch of soup that would reheat well for lunches the following week. That’s one big plus — or minus,...
Basic rules can help adapt recipes for the cooking speed you choose

Basic rules can help adapt recipes for the cooking speed you choose

It’s winter. We’ve nested inside, we’re ready for stews and braises, but we’re still strapped to that infernal invention, the clock. There are rarely enough minutes, at least not when we want them. That’s why some of us cooks want comfort food fast from the latest countertop pressure cooker; some depend on the all-day, no-fuss convenience of a slow cooker; and some prefer...
It’s simple to make your own stock for this spicy shrimp dish

It’s simple to make your own stock for this spicy shrimp dish

Recipes featured in this column are often tweaked to save a step or two, but we’ve added an extra one here - with your convenience in mind. Shrimp with Spicy Cashew Sauce builds on a seafood stock. But who keeps that in their pantry? The simple fix: Make your own, in the time it takes to prep the ingredients for the dish. Start by peeling shell-on shrimp, then place the shells and tails in a...
Recipe: A speedy sauce, just for the halibut

Recipe: A speedy sauce, just for the halibut

This could be one of the better ways to cook fish — and avoid overcooking it. A creamy, tangy blanket of yogurt, mayonnaise, sour cream and fresh dill goes on after these halibut fillets spend some oven time on their own. If you want to cook this fish (or other white-fleshed fillets of a similar size) from an almost-frozen state, allow for a longer initial time in the oven and look for that...
A basic Italian recipe for a not-so-basic veggie

A basic Italian recipe for a not-so-basic veggie

If you have been eyeing the bunches of broccoli rabe in your grocery store but passing them by because you are unsure how to cook this vegetable, here is your official cue to pick some up and discover something powerfully delicious and healthful. The accompanying recipe is like Broccoli Rabe 101: a basic preparation all cooks should have in their back pockets to serve as a side for just about any...

The omnivorous life, examined

As we settle in to 2017, one issue that’s poised to dominate many aspects of food and agriculture is the debate over the place of meat in the modern human diet. This struggle strikes at the core of our omnivorous nature, while tugging at our heart strings, tempting our palates, challenging our intellects, and presenting myriad health impacts. The more I learn about the impact that the world&rsquo...
Round the world with the potato

Round the world with the potato

“Never trust a person who doesn’t like potatoes.” Raghavan Iyer was joking, but only a bit. The Mumbai-born author, cooking instructor and restaurant consultant had potatoes on his mind, as he should while on a book tour with his new volume. The spectacularly named “Smashed, Mashed, Boiled and Baked — and Fried, Too! (Workman, $16.95, 250 pages) is as delightful as its...
A grandfather’s coconut pie

A grandfather’s coconut pie

Coconut pie was one of my maternal grandfather’s signature desserts. He would normally prepare them on a Saturday afternoon so they would be ready for Sunday dinner. I loved sitting at the red Formica table in the kitchen as Papa laid out all his ingredients. I watched him carefully measure out his sugar, cornstarch and coconut. Some of our best times together involved me observing him creating...
Wines with moderate tannins, umami flavors for a thrown-together soup

Wines with moderate tannins, umami flavors for a thrown-together soup

The peculiar title of this soup was born of its creation. Making soup from what you have on hand is an excellent way to use leftovers and also to build flavor from the good things you’ve been cooking. Some leftover edamame prompted the title, as it subs for the peas that might be more expected. One diner thought that weird, hence the name. But to us it’s just delicious. A wine with staying...
Notre Dame has its own wine? Our expert tries all 5 bottles

Notre Dame has its own wine? Our expert tries all 5 bottles

Cheers, cheers for old Notre Dame. Domers and their legion of disciples, the so-called “subway alumni” who never set foot in a Notre Dame classroom but claim the school and its traditions as their own, can now get their hands on the 2016 edition of Notre Dame-branded wine. Yes, the University of Notre Dame has its own wine. For the second year in a row, actually. Go ahead and roll your...
Marcus Samuelsson discusses his ‘Red Rooster’ cookbook, baking biscuits

Marcus Samuelsson discusses his ‘Red Rooster’ cookbook, baking biscuits

As he throws flour across the counter in a sudden sideways dust storm, Marcus Samuelsson talks about his new cookbook, about the Harlem restaurant it chronicles and about the wider project that they both articulate. As he works the butter into the biscuit dough and stirs the contents of a saute pan — a mash-up of chicken skin and dried shrimp, lemongrass and oyster sauce and ginger — he...
Almond-scented kringle fortifies you on cold days

Almond-scented kringle fortifies you on cold days

Kringle, the almond-scented Swedish pastry, evokes cold mornings, warm fires and special occasions. Like the SAT. Back when college testing was a morning’s lark, not a yearlong slog, our friends crammed into one car for the outing. When we picked up Sarah, her mom offered a platter of kringle. Crisp bottom, flaky middle, sticky top, it made excellent test preparation. Mrs. Richardson, erudite...
Recipe of the week: Use your slow cooker for this comforting soup

Recipe of the week: Use your slow cooker for this comforting soup

Rosemary adds such a wonderful aroma and flavor in cooking, but I’ve grown wary of using it because of the small needles that don’t soften much when they cook. Mary Younkin, author of “The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking” (Page Street Publishing, $21.99), almost always uses ground rosemary, even if fresh is available, because...
Test Kitchen recipe: Brown butter adds nutty nuance to classic sauce

Test Kitchen recipe: Brown butter adds nutty nuance to classic sauce

Just when you thought you couldn’t take a sauce or baked good to another level, along comes brown butter. In the last few months, brown butter has been popping up all over and touted as liquid gold. We can certainly see why. Knowing how to make it and having this technique in your repertoire is an easy way to take dishes to new flavor levels. It’s also a way to impress dinner guests. When...
Ham and quiche dish is a convenient midweek dinner

Ham and quiche dish is a convenient midweek dinner

You can have this homemade quiche ready in just 25 minutes. I like to serve a warm, inviting quiche for a quick midweek supper, but don’t want to fuss with pastry dough. The secret to saving time and calories is to use bread crumbs for the crust instead. You can still slice and serve the quiche with this crust. A tossed green salad is all you need to complete the meal. Fred Tasker’s wine...
Favoring flavor over fad

Favoring flavor over fad

Come January, everyone’s an expert on what you should, and should not, be eating, and in what quantities you should, and should not, be eating it. Not Ruby Tandoh, who is standing in her kitchen in South Yorkshire, sizzling plantains in an inch of oil until they’re a deep brown all over and tender inside. Tandoh, a 24-year-old food writer with a cult following in Britain, doesn’t...
Keep the cocktails healthy in the new year with tea as an ingredient

Keep the cocktails healthy in the new year with tea as an ingredient

Mid-January has arrived — which means we’ve either already given up on the New Year’s resolutions we so earnestly pledged to keep this year, or we’re stubbornly holding onto them, vowing to eat better and work out more at least through February. Whatever the case, cocktails generally don’t fit in with any newfangled diet we’re attempting. They won’t ever be...
Rye, a grain with ancient roots, is rising again

Rye, a grain with ancient roots, is rising again

Any adventurous eater who has wandered into the woods of modern Nordic cuisine has probably tripped over a loaf of rye bread. There is wonderfully chewy rugbrod at Great Northern Food Hall in Grand Central Terminal in New York, spice-scented Swedish limpa at Plaj in San Francisco, and darkly rugged toast at Bachelor Farmer in Minneapolis. But none of it is the rye bread that most Americans know. Unlike...

Carnegie Deli, with a side of Knicks, lives on at the Garden

When the Carnegie Deli closed at the end of 2016, its customers mourned a paradise lost: mountains of meat, hills of knish, heaps of corned beef, receding into the past never to be retrieved. But there is still one place in New York where the dreams live on. Pastrami regained. Since the shuttering of the fabled eatery in Manhattan, some ravenous and enterprising New Yorkers have realized that the...
Some basic Italian we all can use

Some basic Italian we all can use

If you have been eyeing the bunches of broccoli rabe in your grocery store but passing them by because you are unsure how to cook this vegetable, here is your official cue to pick some up and discover something powerfully delicious and healthful. The accompanying recipe is like Broccoli Rabe 101: a basic preparation all cooks should have in their back pockets to serve as a side for just about any...
3 recipes from

3 recipes from "The Good Fork Cookbook"

4 servings MAKE AHEAD: You'll have leftover dressing, which can be refrigerated for up to 3 days. If you are concerned about a possible contamination risk from the eggs, use a pasteurized egg product. Adapted from "The Good Fork Cookbook," by Sohui Kim with Rachel Wharton (Abrams, 2016). For the dressing 1/4 cup (3/8 ounce) lightly packed, freshly grated Parmigiano-Reggiano cheese 1 large...
A Brooklyn chef reminds us why the hype began

A Brooklyn chef reminds us why the hype began

"The Good Fork Cookbook" By Sohui Kim with Rachel Wharton  Abrams  224 pp. $29.95 --- Brooklyn, the spiritual home of "makers" and hordes of bearded mixologists, is now not only a borough but also a brand. "Very Brooklyn," diners say (with either reverence or disdain) when they enter a coffeehouse or restaurant plastered with subway tile and reclaimed wood....