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Austin360 Eats


Where does Aaron Franklin go for Texas barbecue?

Where do you go for Texas barbecue when you are Texas barbecue? Central Texas smoked meat star Aaron Franklin recently revealed to Eater exactly where in the state he’d go for barbecue. While there aren’t a lot of surprises among his picks, if you’re looking for a new way to tour the state’s meat offerings Franklin suggests the following 3-day trip: 619 N. Colorado St...


The ideal lemon bar: A fierce filling and a strong supporting crust

The ideal lemon bar: A fierce filling and a strong supporting crust

When pastry chef Shuna Lydon was preparing for the opening of Bouchon, chef Thomas Keller’s supposedly casual and impossibly perfect French bistro in Napa Valley, he told her it would be the hardest thing she’d ever done — more difficult than her work creating desserts like white truffle egg creams at The French Laundry. “He said, ‘You can do whatever crazy thing you...
Let’s eat: Crispy eggplant with kale pesto fettuccine

Let’s eat: Crispy eggplant with kale pesto fettuccine

Say “pesto,” and many people automatically will think of the classic combination of Italian basil, crushed garlic and European pine nuts blended with Parmigiano-Reggiano and olive oil. That doesn’t mean you can’t be creative with other ingredients. This tasty alternative adds chopped kale and walnuts to the mix, which adds a bright, herby punch to any dish. Here it’s...
Fresh veggie dinner perfect for a hot summer night

Fresh veggie dinner perfect for a hot summer night

Combine fresh sauteed vegetables with fresh fettuccine for this quick, vegetarian dinner. You can use the vegetables in this recipe, or mix and match any type you have on hand. Use the recipe as a blueprint for the amounts needed. The recipe calls for fresh fettuccine, which can be found in most supermarkets. Dried can be used. Follow the package instructions for cooking time.  Helpful...
A blackberry farm chef goes for a broader audience

A blackberry farm chef goes for a broader audience

A big smile broke out on the chef Joseph Lenn’s face when an elderly woman with a cloud of platinum hair burst through the door and waved excitedly at him. “That’s Mary Evelyn,” he said. “I’m pretty sure I’m related to her. I’ll have to call my mom later and ask her how.” Lenn, 40, has been cooking in and around his hometown, Knoxville, Tennesee...
McDonald's ends four-decade Olympics sponsorship

McDonald's ends four-decade Olympics sponsorship

Citing a decision to "focus on different priorities," McDonald's announced on Friday it will no longer sponsor the Olympics. "We have been proud to support the Olympic Movement, and we thank our customers and staff, the spectators, athletes and officials, as well as the [International Olympic Committee] and local Olympics Games organizing committees, for all of their support over the...
For successful weight loss dieting, check blood sugar and insulin

For successful weight loss dieting, check blood sugar and insulin

Success on a weight-loss diet can be predicted by measuring a person’s blood sugar and fasting insulin levels, according to a study presented at the American Diabetes Association meeting in San Diego. Moreover, effective weight loss and control in some can be achieved without restricting calories, as long as the diet is rich in fiber.  The international study examined data from six studies...
Plugging a watermelon with vodka ruins both. There's a better way.

Plugging a watermelon with vodka ruins both. There's a better way.

A friend of mine recently told me about a time in college when she and her buds decided to throw an end-of-year party in the picnic area near their dorm. Most of them were still slightly underage, so openly bringing six-packs of beer was a recipe for trouble. But they were college kids, majoring in liberal arts and minoring in high jinks. There was no way The Man (or the notoriously rules-y RA who...
Bonhomie weaves French and American influences and makes it look easy

Bonhomie weaves French and American influences and makes it look easy

My fiancee stole a cursory glance at the Bonhomie menu and then surveyed the minimalist space from our seats at the end of the open kitchen. “What exactly is the concept again?” she asked. I’d tossed her a few adjectives to describe the restaurant earlier in the week, but if you live with me, I probably start to sound like Charlie Brown’s teacher after a while. And she certainly...
Texas classic has new look as revamped Stagecoach Inn opens in Salado

Texas classic has new look as revamped Stagecoach Inn opens in Salado

A Texas classic has a new look. The Stagecoach Inn in Salado reopened last week following a yearlong renovation from developers Clark Lyda, Austin Pfiester and David Hays and Austin-based La Corsha Hospitality Group (Mattie’s at Green Pastures, Second Bar + Kitchen). Executive chef Justin Holler heads the kitchen, which promises to “stay true to its roots while offering a fresh take on...
Chip and Joanna Gaines of HGTV’s ‘Fixer Upper’ announce new restaurant in Waco

Chip and Joanna Gaines of HGTV’s ‘Fixer Upper’ announce new restaurant in Waco

Joanna and Chip Gaines (left) of “Fixer Upper.”plan to open the Magnolia Table in Waco. (Credit: Sarah Wilson/Getty Images) Having conquered the world of made-for-TV home remodeling and setting the bar for being the adorable, hard-working parents, Chip and Joanna Gaines have announced they will open a restaurant in their home base of Waco.
Spanish tapas restaurant El Chipirón opens this weekend on South Lamar

Spanish tapas restaurant El Chipirón opens this weekend on South Lamar

If you’ve wondered for months and months what was happening at the northeast block of Manchaca Road and Lamar Boulevard, wonder no more. Spanish chef Pablo Gomez will open his tapas and pinchos restaurant, El Chipirón, this weekend at 2717 S. Lamar Blvd. The first week will serve as a soft opening with limited hours, with the grand opening taking place July 1. The tapas and pinchos menus...
Why you shouldn’t order coffee, tea on an airplane

Why you shouldn’t order coffee, tea on an airplane

And no, it’s not because turbulence could leave you with a burn. A story in Travel & Leisure last week caught my eye because it’s the height of summer travel season and I hate getting sick.
Blue Apron pursues IPO as Amazon looms over industry

Blue Apron pursues IPO as Amazon looms over industry

Even as Amazon’s $13.4 billion bid for Whole Foods threatens to shake up food retailing, Blue Apron, a New York-based meal-delivery service, is setting its sights on a stock market debut. The service has begun pitching an initial public offering to raise as much as $586.5 million, joining a growing number of consumer-focused startups considering the public markets. Yet its prospective investors...

The restaurant where you can reserve a personal barrel of bourbon

To get a barrel of bourbon with your name on it in Raleigh, you’ll need two things: $350 and a year’s worth of patience. That’s how long it takes to move to the top of the wait list for the small, personal barrels of house-aged bourbon at The Oak. But once you’ve got your own supply, you can buy the house a round of some of the best brown liquor in town for just $1 a pour. ...
Beer of the week: An ale fit for a king of the north

Beer of the week: An ale fit for a king of the north

"Game of Thrones" returns to HBO on July 16 and if you plan on re-watching Season 6 with a cold beverage in hand, try Bend the Knee, the latest in the series of GOT-inspired beers from Ommegang. Bend the Knee is a Belgian-style golden ale, brewed with wildflower honey. The flavors are wonderfully complex, with clove, coriander, white pepper and a bit of banana/bubble gum coming through alongside...
Look to Mediterranean for wines to pair with turkey burger

Look to Mediterranean for wines to pair with turkey burger

For a burger influenced by the flavors of the Mediterranean — Kalamata olives, parsley, sage — look to the region for a wine as well. Drink local; it’s good advice. These white, rosé and red choices burst with flavor themselves. ———  In a large bowl, combine 1 1/2 pounds ground turkey, 1/4 cup chopped Kalamata olives, 2 tablespoons chopped fresh parsley...
Bunya-Bunya? Plum pine? A Melbourne chef’s rich vocabulary

Bunya-Bunya? Plum pine? A Melbourne chef’s rich vocabulary

Ben Shewry is one of the most celebrated chefs on this sunburned continent, a New Zealander who moved to Australia in 2002 and has since developed an immigrant’s love of his strange new home. The cooking he performs at Attica, the elegant little restaurant he owns and operates in Ripponlea, one of Melbourne’s quieter suburbs, is precise and beautiful, lauded at home and abroad as a reflection...
Avocado mayo serves up perfect topper for hot dog

Avocado mayo serves up perfect topper for hot dog

The picture caught my eye — and my taste buds. One look at the photograph of the Patagonia Hot Dog and I knew I wanted that to land on my plate. That’s the power of visuals. The photo was in a cookbook, but had that hot dog been displayed on a picnic table, I would have been as hungry and ready to indulge.  It’s a reminder that small additions have a big impact.  In this...
That time I threw a crispy snack on top of my summer salad

That time I threw a crispy snack on top of my summer salad

I have been playing around with variations on seasoned, crispy chickpeas as a snack. Keen to avoid deep-frying them, I tried baking them several ways - at different temperatures for long and longer stretches of time. But it was ultimately a 10-minute sizzle in a skillet with olive oil that won me over as the preferred method. This technique gives the legume a creamier interior while crisping the outside...
In his takeover of Whole Foods, Bezos gets a sustainably sourced guinea pig

In his takeover of Whole Foods, Bezos gets a sustainably sourced guinea pig

When big tech companies make big moves, it’s natural to see the news in earthshaking terms. So it was no surprise that Amazon’s deal to buy Whole Foods for $13.4 billion generated many fantastical predictions: For instance, Amazon could use every Whole Foods store as a distribution center or even a drone-delivery launchpad, with every order summoned by Alexa, the company’s voice...
Nestlé looks to sell as Americans eat fewer sweets

Nestlé looks to sell as Americans eat fewer sweets

Nestlé said on Thursday that it was considering a sale of its American candy business, the home of treats that include Gobstoppers, Nerds and Butterfinger and Crunch bars, as demand for sweets has fallen off in the United States. By declaring that it will “explore strategic options” for its candy business, the Swiss consumer company may help to further consolidate the industry to...
Burritos, Middle Eastern style

Burritos, Middle Eastern style

This recipe is essentially a build-your-own burrito dinner except that it relies on Middle Eastern rather than Mexican ingredients. It's a crowd-pleaser, even if I do say so myself, because everyone is free to choose his or her own fillings. Admittedly, the number of parts in this recipe might make it appear rather time-consuming, but all the elements together form a complete meal. In fact, the prep...
Consider healthy flax

Consider healthy flax

Flaxseed (along with chia) is the new darling of the seed world. My mother always had a jar of wheat germ in her refrigerator. Today, she'd had a package of milled flax seeds. Mom chose wheat germ for the added fiber, and while flax also gives a fiber boost, there may be another reason to choose flax seed.  According to the American Institute for Cancer Research, flax seed most often raises questions...

Cooking challenge: A cake that nods to Dad's upbringing, for Father's Day

I got cocky. My other two kitchen challenges went so well. Decadent chocolate truffles. Spicy chipotle chicken. This time, I told myself, I could tackle anything -- even a four-layer cake for Father's Day. But I was flying way too close to the sun. Before I tell you my tale of woe, let's back up a little. The story begins as I am scrolling through an online Martha Stewart slideshow of cake recipes...
These enchiladas don't require oven time

These enchiladas don't require oven time

When you happen upon a recipe ingredient list that is divided into subcategories, do you turn the page or simply hit NEXT? For-the-This, For-the-That often involve processes that may overmatch the energy you have to spend on a weeknight meal. I think we're in safe territory with these rather casual enchiladas. Even though multiple steps and at least a half-hour of baking time are typically required...
Best Bites: Start Right Pancake & Waffle Mix

Best Bites: Start Right Pancake & Waffle Mix

St. Louis-based Start Right, previously known for their frozen waffles, has come out with a just-add-oil-and-water mix with a nutty, lightly sweet flavor of maple. It’s high in protein (15 grams, equivalent to 2 1/2 eggs) and fiber, and even has fruit and vegetables in it. It is also gluten free, with buckwheat flour providing a hearty, chewy taste. Size: 13 ounces  Price: $8.99  Available...
Boozy, frozen treats to get you through summer; where to buy peaches

Boozy, frozen treats to get you through summer; where to buy peaches

For more than 30 years, the Northwest Austin Kiwanis Club has been selling peaches to raise money for dozens of local community projects. That’s good news for Austin, and it’s excellent news if you happen to love peaches. These peaches are always some of the best I have each summer. If you want to try them, you have until June 28 to place an order at nwaustinkiwanis.org/peaches or by calling...
Resurrected Celis Brewery combines tradition with new techniques

Resurrected Celis Brewery combines tradition with new techniques

The new 22,000-square-foot Celis Brewery in North Austin isn’t opening until July, but locals have already visited in droves, eager for a peek at the space and an inkling of whether the Celis beers they remember from the 1990s are exactly as good as they were then. Owner Christine Celis doesn’t seem to mind the drop-ins. She happily greets one older couple who has come by the taproom...
Kid-friendly boredom busters: Make your own MunchPak snack boxes

Kid-friendly boredom busters: Make your own MunchPak snack boxes

It’s good for kids to be bored during the summer, but parents know that too much zone-out time — on or off the phone — is no good. I’ve been trying to come up with a bunch of fun activities for us to do this summer to keep the boys creatively stimulated and having fun. Some of those, of course, are food projects, and I’ll be sharing those kid-friendly boredom busters...
Avocado has a sweet side, too, and it’s delicious

Avocado has a sweet side, too, and it’s delicious

Ask cookbook author Pat Tanumihardja about some of her favorite food memories growing up in Indonesia, and avocados will figure prominently in her response. “Half an avocado, drizzled with palm sugar syrup,” she says with a happy sigh. In many cultures, from Indonesia to Brazil to Sri Lanka, the avocado is treated as the fruit it actually is, sometimes topped off with a squirt of chocolate...
Solving a chili mystery, and other food questions answered

Solving a chili mystery, and other food questions answered

The Washington Post Food staff recently answered questions about all things edible, including blackberries, crushed red pepper flakes and pickles. Q: I’ve noticed that as consumers have become more savvy about ingredients and options for particular foods have increased, the marketing of food products has become more specific. For example, where “paprika” might have once been sufficient...

Sweet spring turnips, all summer long

It’s normal to think of turnips as a winter-storage crop, the ones loitering with the rutabagas at the bottom of the root cellar after the potatoes, carrots and onions are all gone. They may have a reputation as a starvation food, but in recent years, turnips have been showing up at the farmers market in sweeter, earlier and more delicate forms. As growers have sought to fill that awkward gap...
Mushrooms: The joy of fungus

Mushrooms: The joy of fungus

Fungus is gross. It can’t help it. But no fungus is more fun than mushrooms, those powerfully flavored, spore-producing bites of goodness. With a huge selection of edible varieties, each with its own texture and nuance, mushrooms in general provide a delightful undertone of earthiness to every dish they enrich. They’re great in salads, perfect on pizzas and even better in omelets. But...
Knock back a crisp French white with this simple salmon and rich dish

Knock back a crisp French white with this simple salmon and rich dish

A crisp, cleansing wine is what you’ll want to quaff with this salmon and rice dish dressed with palate-coating yogurt and mayonnaise sauce. Look to France, with wines from the Loire, Beaujolais and Languedoc. Make this: Quick Kedgeree with Yogurt Sauce Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 1 small yellow onion, finely diced; cook, stirring, until softened...
Sierra Nevada’s revered and influential brewmaster calls it a career

Sierra Nevada’s revered and influential brewmaster calls it a career

As legendary brewmaster Steve Dresler heads into retirement after 34 years at Sierra Nevada, now is as good a time as any to take a fresh look at a beer that doesn’t always get the recognition it deserves. We’re talking about the Sierra Nevada pale ale and in many ways it’s a window into the way Dresler went about his work and the brewery grew into its greatness. When the pale ale...
How to make tramezzini, the Italian sandwiches you can’t get here

How to make tramezzini, the Italian sandwiches you can’t get here

A midmorning snack along the street, off the Rialto Bridge in Venice. Soft slices of crust-less white bread stuffed with a mountain of chopped seafood — shrimp, squid, other lovelies of the sea, probably pulled from the giant market just up the calle — in a dressing, probably maionese, generous with chile heat. Somehow managing not to slop it all onto myself. Eaten standing up in the street...
Sous vide atheist converts with a heavenly silky carbonara

Sous vide atheist converts with a heavenly silky carbonara

Sous vide, in the grip of an online translator, comes out “under empty.” Who craves a cooking contraption that promises less than zero? Not me. I snubbed sous vide. Vacuum-sealing a steak and letting it wallow in warm water sounded less than good. Plus, the prospect of another rotund appliance made my shelves ache. Let some fancy restaurant chef invest in an immersion circulator. Too futuristic...
Radish adds a lovely hue in creamy shrimp salad

Radish adds a lovely hue in creamy shrimp salad

This recipe is super simple but still quite elegant. Blanching the radishes cuts a bit of the spice, which the piment d’Espelette more than makes up for. Creamy Shrimp Salad with Radish and Cucumber 1 1/2 teaspoons olive oil 18 large shrimp, peeled and cleaned 1/4 teaspoon piment d’Espelette or cayenne pepper or more to taste 1 1/4 teaspoons sea salt, divided 20 radishes, trimmed 7 mini-cucumbers...
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