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Austin360 Eats


No ham needed for these greens-and-eggs dishes

Green eggs and ham, though a charming idea, are about as appealing as sitting in a box with a fox on a train in the rain — which is to say, not that fun. What is fun, however, is finding new ways to combine greens and eggs, no ham required. These three dishes are from several new cookbooks that celebrate seasonal ingredients prepared with minimal fussing — or rhyming. Green Garlic and...
Fresno food blogger takes vegan food to a new level

Fresno food blogger takes vegan food to a new level

It took just one documentary about animal agriculture to convince Ashley Hankins-Marchetti to become vegan. The documentary, “Cowspiracy,” raises the argument that livestock are harmful to the environment. Although there is still a lot of debate over the issue, Hankins-Marchetti’s mind was made up. No more meat for her. After watching the movie, she and her wife, Ashlee Marchetti...
Gather round, we’re making empanadas

Gather round, we’re making empanadas

Some foods are made for a crowd. To consume them, yes, but also to make them. Empanadas are one of those foods. These filled pastries are popular in South America, joining a long list of such handheld pastries that are a part of many cultures: Think pasties, calzones, turnovers, Hot Pockets — you get the picture. Empanadas likely originated in Portugal, but are believed to have been influenced...
Speer returns to restaurant scene with French-inspired Bonhomie

Speer returns to restaurant scene with French-inspired Bonhomie

One of Austin’s top chefs has returned in full voice to the Austin restaurant scene with a new concept. Former Uchi culinary director Philip Speer opened Bonhomie Thursday at 5350 Burnet Road. The American bistro, which serves what Speer only half-jokingly calls a mash-up of a French bistro and Waffle House, serves lunch and dinner on weekdays, with brunch and dinner service on...
7 beers from Austin breweries to enjoy this spring

7 beers from Austin breweries to enjoy this spring

Although we’ve had a mild winter that felt as though spring came a month early, the season of growth and promise has now officially arrived — and with it lighter, more refreshing beers than the porters, stouts, quads and other high-alcohol bruisers prominent in wintertime. Austin breweries are releasing their spring seasonals as well as new year-round beers especially suited for the warmer...
Post-Whole30: What I learned after a month without dairy, grains, alcohol or sugar

Post-Whole30: What I learned after a month without dairy, grains, alcohol or sugar

Back in February, I wrote about my decision to embark on a new food journey: the Whole30. For those unfamiliar, Whole30 is a lifestyle program (I hesitate to call it a diet, because it goes a few steps beyond just telling you what to eat) which encourages eliminating “psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups” from your body for a...
Austin Taco Throwdown attempts to crown Austin’s best taco this weekend

Austin Taco Throwdown attempts to crown Austin’s best taco this weekend

Credit:Taco Baby’s Facebook page. The Trucklandia food festival is spinning off in hopes of crowning the best taco in Austin.
Chevrolet giving away free breakfast tacos at Torchy’s South Congress Thursday

Chevrolet giving away free breakfast tacos at Torchy’s South Congress Thursday

SXSW is over, but that doesn’t mean there are no brands left to give you free things. Chevrolet is celebrating being the area’s biggest seller of cars in 2016 by giving away breakfast tacos tomorrow at the Torchy’s location at 1822 South Congress Ave. The free tacos (they’re giving away #1-#5 on the menu) will be passed out (one per customer) from 7 to 10 a.m., or while...
Daito Japanese restaurant on Guadalupe Street has closed

Daito Japanese restaurant on Guadalupe Street has closed

Credit: Daito’s Facebook page. Japanese restaurant Daito closed during South by  Southwest, according to a note on the restaurant’s website.
Opening Thursday: Uchi veteran Philip Speer’s Bonhomie, a French bistro-Waffle House mash-up

Opening Thursday: Uchi veteran Philip Speer’s Bonhomie, a French bistro-Waffle House mash-up

Pommes rosti with caviar, creme fraiche and garlic candy. (Contributed by Bonhomie) One of Austin’s top chefs returns in full voice to the Austin restaurant scene tomorrow with a new concept.
Learn how to age Peeps like a Peep-loving professional

Learn how to age Peeps like a Peep-loving professional

  Aging Peeps is apparently A Thing, and on my Austin360 Facebook livestream at 3 p.m. today in the video above, you can learn how to do it.
Want to meet a cocoa farmer? Two chocolate tasting events offer the chance

Want to meet a cocoa farmer? Two chocolate tasting events offer the chance

Divine Chocolate, a fair trade chocolate company started in the U.K. but has a U.S.-based office in D.
Checking out a new powdered coconut creamer and Ruta Maya’s new Cuban-style coffee

Checking out a new powdered coconut creamer and Ruta Maya’s new Cuban-style coffee

Since we’re talking about new Austin products today, you might want to know about two new coffee products from local companies.
Run a food business? Here’s how to get your product sold at H-E-B

Run a food business? Here’s how to get your product sold at H-E-B

This is a little last minute, but if you run a food company — or are curious about getting into the business — H-E-B is hosting an event from 2:30 to 4:30 p.
Pot to pair with wines? Sonoma embraces possibilities

Pot to pair with wines? Sonoma embraces possibilities

In the heart of Northern California’s wine country, a civil engineer turned marijuana entrepreneur is adding a new dimension to the art of matching fine wines with gourmet food: cannabis and wine pairing dinners. Sam Edwards, co-founder of the Sonoma Cannabis Co., charges diners $100 to $150 for a meal that experiments with everything from marijuana-leaf pesto sauce to sniffs of cannabis flowers...
The cost can be debated, but meals on wheels gets results

The cost can be debated, but meals on wheels gets results

Meals on Wheels has been delivering food to older people in the United States since the 1950s. Last year it served 2.4 million people. This week, after President Donald Trump released his budget proposal, a furor erupted over the program’s future and effectiveness. Let’s look at the evidence. Trump’s budget proposes big cuts to discretionary spending. In a news conference Thursday...
Gnocchi are demanding. These dumplings are not.

Gnocchi are demanding. These dumplings are not.

One of the great things about serving a roast for Sunday supper is that it tends to cook itself. Slip it into the oven, and you're free to do just about anything else - including focusing on the vegetables and other so-called "sides." This recipe is for a side dish that deserves star billing. It's a variation on the Italian potato dumplings known as gnocchi, which are often made with russets...
Should you measure flour then sift or sift then measure?

Should you measure flour then sift or sift then measure?

A: These are the two most commonly asked baking questions to the Free Press Test Kitchen. When it comes to sifting flour it all depends how the word sifted is used in the ingredient list or recipe directions. If a recipe calls for “1 cup flour, sifted,” measure the flour first and then sift it into a bowl. If a recipe calls for “1 cup sifted flour,” sift the flour first and...
A wine lover's trifecta: The right maker, a singular grape, a good price

A wine lover's trifecta: The right maker, a singular grape, a good price

The vinoscenti seek out wines of terroir, those that taste of a place and could come from nowhere else. The great vineyards of the world command exorbitant prices for their wines. Those of us who love to experience this singular expression of the grape but can't always afford the most prestigious cuvées seek out wines from similar but less exalted regions. And when we find a talented winemaker...
Pressure cook your way to ‘Flavortown’ with Guy Fieri

Pressure cook your way to ‘Flavortown’ with Guy Fieri

When celebrity restaurateur Guy Fieri isn’t going “off the hook” or “out of bounds” during travels for his Food Network show “Diners, Drive-ins and Dives,” he’s in an apron at his Santa Rosa home, cooking for his family. At least, that’s what he tells us in the introduction to his sixth cookbook, “Guy Fieri Family Food: Kitchen Tested, Home...
Cooking with kids: Making mac and cheese from scratch

Cooking with kids: Making mac and cheese from scratch

If your household includes children, you likely lost count long ago of the number of bowls of macaroni and cheese you’ve made, ordered at restaurants, microwaved or poured out of a box. As if by some collective agreement, the stuff becomes locked into our food psyches from an absurdly early age, the very definition of comfort food. There’s good reason for this, of course. A bowl of pasta...

What are the best snacks before bedtime?

Q: I know it’s not good to eat close to bedtime, but I get hungry. What are the least harmful things I can eat — or drink — say, an hour or two before going to bed? A: It’s hard to resist late-night cravings, but try to limit your bedtime nosh to 100 or 200 calories, 300 calories tops, said Isabel Maples, a spokeswoman for the Academy of Nutrition and Dietetics, and choose...
Austin360Cooks: Browned butter beans with seared garlic, scallions, carrots

Austin360Cooks: Browned butter beans with seared garlic, scallions, carrots

I love my kids dearly, but I have no problem admitting that feeding myself while also feeding them can be boring and uninspired.
When a small sip is a taste of anxiety

When a small sip is a taste of anxiety

When Eric Hiatt, a litigator in New York, ate recently at Italienne, a new restaurant in Chelsea, he was confounded by what did not happen. Hiatt, a wine lover, ordered a bottle of Ronco Severo ribolla gialla, and at first all seemed as usual. A sommelier presented the unopened bottle for approval, so he could affirm it was the wine he had ordered. She then took it away for opening. At restaurants...
In Spain, a restaurant reimagines the famed El Bulli

In Spain, a restaurant reimagines the famed El Bulli

When whisking, use a lot of energy or go electric 

Columnist Dorie Greenspan recently answered reader questions. Here are edited excerpts from that chat. Unless otherwise noted, recipes with capitalized names are found in our Recipe Finder at washingtonpost.com/recipes. Q: The recipe for Dorie Greenspan's Cappuccino Madeleines calls for whisking together the sugar and eggs "energetically." Does it make a difference if a handheld electric...
Immigrants bring new touches to American BBQ as they always have

Immigrants bring new touches to American BBQ as they always have

Jiyeon Lee, a South Korean expat, doesn't serve Korean barbecue at her Heirloom Market BBQ in Atlanta. She and her husband, the Texas-born Cody Taylor, serve American barbecue with Korean touches. Example: pungent gochujang-marinated pork, smoked over oak and hickory wood and served as a sandwich crowned with kimchi coleslaw. In Austin, Miguel Vidal has mated the ingredients of his Mexican ancestry...
Why are beer bottles brown? We never thought to ask until now

Why are beer bottles brown? We never thought to ask until now

Why are beer bottles brown? It is one of those questions we never thought to ask … until someone pointed it out. That someone is the Business Insider, which has done a short, but revealing article that proves beer bottles aren’t brown by accident, or because it makes them look more manly. “Beer has been around for quite a while — some of the first to brew it was the ancient...
Olive tapenade pasta matches wines with good acidity, spice notes

Olive tapenade pasta matches wines with good acidity, spice notes

The earthy, briny flavors of olive tapenade make us want to eat it straight, with a spoon. But when you’re done doing that, or you know, from a cracker, toss it with linguine in this easy dinner recipe. We give directions for making green olive tapenade from scratch, but you can sub with a jarred brand for speed. Then, pop a bottle of wine — one of our choices here — and dinner is...
Roero is an Italian wine region you should know

Roero is an Italian wine region you should know

Roero is the place by the places. It’s the wine like the wines, and the wines we’re talking about are all made of the nebbiolo grape variety, and they all come from Piedmont in northwestern Italy. But there are differences, and the difference that favors Roero is price. I like to think of the red wine of Roero (there’s a white, too, and we’ll get to that) the way you might...
In Spain, a restaurant reimagines the famed El Bulli

In Spain, a restaurant reimagines the famed El Bulli

Having opened seven restaurants in eight years, Albert Adrià did not need to open another. Adrià, 47, has explored the intersection of modern Spanish cuisine and other traditions more than perhaps any other chef. Five of his restaurants are in the same neighborhood here, creating a kind of culinary theme park that lures some 100,000 diners — half of them foreigners — in a...
Cannoli worth the effort for better-than-bakery sweets

Cannoli worth the effort for better-than-bakery sweets

A few months ago, I came across my mother’s cannoli recipe, which was typed out on two now-yellowed pages and still stapled together. The xeroxed copy dates to the late 1970s, when Mom used to teach cooking classes in her New Jersey kitchen. She had given it to me eons ago, along with copies of her recipes for egg pasta dough, Bolognese sauce, stuffed zucchini, tiramisu and more. Over the years...
Forget avocado toast: Treat yourself to heart-healthy avocado tostadas

Forget avocado toast: Treat yourself to heart-healthy avocado tostadas

I have never met a saturated fat I didn’t love. European butter, buttercream frosting, cream in my coffee — I revel in rich foods that taste as comforting as a hug. But unless you’re living under a rock with your triple cream Brie (no judgment, I’ve been there), you know that the American Heart Association recommends limiting saturated fats to keep our tickers happy and healthy...
Will home cooking lose to takeout, delivery?

Will home cooking lose to takeout, delivery?

If I’ve learned anything from this year’s South by Southwest, it is that it’s easier than ever to not cook. I was on a panel last week with Phil Lempert, the Supermarket Guru, Anna Tauzin Rice of the Texas Restaurant Association and Jag Bath, CEO of Favor, where we talked for an hour about all the new ways that consumers are getting food today: in a box or bag delivered to their...
They look like crab cakes, but these vegetable patties hold their own

They look like crab cakes, but these vegetable patties hold their own

You look at the photo and think, “crab cakes,” right? Nope. These are made from hearts of palm and artichoke hearts, spiked with a little Old Bay and nori flakes, with no jumbo-lump anything included. So why wouldn’t I call them Vegan Crab Cakes? They’re clearly meant to look and even taste like the seafood classic. But I’d rather not set up unreasonable expectations...

25 most important American craft beers ever

Food & Wine had a great idea. I’m borrowing it. Last month, the magazine asked 21 beer industry luminaries to rank the most important craft beers of all time. Not the best, which would have been a ridiculous and impossible undertaking. The most important. As you might expect from a pack of luminaries, the list was fairly well-constructed. But after sharing it on social media and following with...
How cooking dinner can be a dance

How cooking dinner can be a dance

One of my most thrilling moments of culinary discovery was when, at age 16, a friend and I went to dinner at a “fancy” restaurant using our baby-sitting money. We were paying. We were without any grown-ups. And we could eat anything we wanted. For the first time in my life, I didn’t have to order a proper meal. I didn’t even have to get an entree. What I craved was two appetizers...

Embracing your bitter side

At a small vegetable shop in Milan, Italy, recently, I asked the keeper for radicchio. He inquired as to what I wanted to do with it, because he had several varieties. Was I planning to grill it? Serve it with pasta? Make a salad? My Italian isn’t up to the task of explaining my simple plan: wrap the leaves around grapefruit sections, drizzle with olive oil, and eat them. Insalata, I said, thinking...
Hearty fish and veggie stew gets zing from Moroccan flavors

Hearty fish and veggie stew gets zing from Moroccan flavors

March is easily the hardest month, to my mind: Winter storms may yet bring harsh weather, just as our spirits begin to yearn for longer, warmer days. Cold and weary, we look eagerly now for the early noses of daffodils and crocus to poke through the last of the snow. Spring must surely come soon, we think. My solution to a snow-stunned palate is to dapple my March menus with meals bright with herbs...
Vegan chocolate mousse whips up beautifully with aquafaba

Vegan chocolate mousse whips up beautifully with aquafaba

The award for most compelling actor in an utterly unexpected role goes to … the chickpea. The legume, which also works under the stage name garbanzo, stars in such classics as falafel, hummus and three-bean salad. Vegetarians praise its protein power. Carnivores go for its nutty appeal. The bean has even taken bit parts, subbing for flour in pasta and potatoes in chips. Late in such an illustrious...
What to do with chickpeas left over from your aquafaba experiments

What to do with chickpeas left over from your aquafaba experiments

The early bird, in search of worm, plans ahead: clean socks, full agenda and a bag stocked with basics — computer, car key, cellphone. Should she leave on time, pop the trunk and drop in bag, she will be pleased. And, should she slam the door to the sound of a lock click, she will be alarmed. She has filled her agenda with tasks and her bag with tools — all of which are now stowed in the...
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