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FORECAST: ‘Critical’ fire danger in Hill Country, ‘elevated’ danger in Austin this afternoon



Addie Broyles

Food writer

Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, where she has written about food for the Austin American-Statesman since 2008. The University of Missouri graduate has won numerous awards for her writing and her blog, Relish Austin, which is also the name of her weekly column in the Statesman. Addie is a founder of the Austin Food Bloggers Alliance, a nonprofit organization made up of more than 100 Central Texas food bloggers, and editor of “The Austin Food Blogger Alliance Cookbook.” When she’s not chasing after her two young sons, Addie blogs about being a working mom, part-time quilter and wannabe world traveler at thefeministkitchen.com.

Latest from Addie Broyles

Austin360Cooks: Blood orange cake brings bloggers together
 Jordan Smith has a thing for citrus. Browsing her Instagram feed, (she’s @_jordaneliza_), you’ll see sangria with blood oranges, grapefruit on toast and orange wedges garnished with flowers. She’ll serve Greek yogurt or even waffles with oranges, so when she saw Deb Perelman (@smittenkitchen) post an Instagram photo of a...

Posted: a day ago

Jordan Smith has a thing for citrus. Browsing her Instagram feed, (she’s @_jordaneliza_), you’ll see sangria with blood oranges, grapefruit on toast and orange wedges garnished with flowers. She’ll serve Greek yogurt or even waffles with oranges, so when she saw Deb Perelman (@smittenkitchen) post an Instagram photo of a...
Drink of Austin returns; quirky Austin kitchen store closes
 EVENTS Taste the Official Drink of Austin at returning competition in May If Austin’s wacky essence could be embodied by a cocktail, what would it taste like? That’s the basic premise behind the Official Drink of Austin competition, which returns May 4 this year at Fair Market. Early bird tickets have already sold out, but you...

Posted: a day ago

EVENTS Taste the Official Drink of Austin at returning competition in May If Austin’s wacky essence could be embodied by a cocktail, what would it taste like? That’s the basic premise behind the Official Drink of Austin competition, which returns May 4 this year at Fair Market. Early bird tickets have already sold out, but you...
Recipe of the Week: Feeding a crowd? Bolognese for all
 Family pasta night is one of the great American food traditions. I grew up eating a meaty red sauce, but now that so many of my family members are eating more vegetarian and vegan meals, mostly for overall health reasons, we are getting creative about what we eat when everyone gets together. This mushroom bolognese is an ideal dish for such...

Posted: a day ago

Family pasta night is one of the great American food traditions. I grew up eating a meaty red sauce, but now that so many of my family members are eating more vegetarian and vegan meals, mostly for overall health reasons, we are getting creative about what we eat when everyone gets together. This mushroom bolognese is an ideal dish for such...
Recipe of the Week: Potatoes in lasagna? Why not, says Raghavan Iyer
 Most of us take potatoes for granted. They are a good source of lots of different nutrients, and we now know that carbs, in moderation, aren’t the evil diet-killers we once thought they were. The James Beard-winning cookbook author Raghavan Iyer agrees, which is why he recently deviated from Indian-themed cookbooks to write “Smashed...

Posted: 4 days ago

Most of us take potatoes for granted. They are a good source of lots of different nutrients, and we now know that carbs, in moderation, aren’t the evil diet-killers we once thought they were. The James Beard-winning cookbook author Raghavan Iyer agrees, which is why he recently deviated from Indian-themed cookbooks to write “Smashed...
The good spud: How to kick our bad potato habits for better ones
 Poor potatoes. Despite being a culinary pillar around which countless societies have evolved, the humble spud has faced many challenges in the past few decades, mostly due to our conflicting feeling about carbohydrates. The high-carb fad of the 1980s led to the low-carb boom of the ’90s and 2000s, and potatoes are still recovering from...

Posted: 4 days ago

Poor potatoes. Despite being a culinary pillar around which countless societies have evolved, the humble spud has faced many challenges in the past few decades, mostly due to our conflicting feeling about carbohydrates. The high-carb fad of the 1980s led to the low-carb boom of the ’90s and 2000s, and potatoes are still recovering from...
How to use those little yellowish-orange fruits on trees right now
 April is upon us, and that means the loquats are here! What are loquats, you ask? Also called Japanese plums or nisperos, loquats — not related to kumquats — are a little yellowish-orange fruit that grow on trees around Austin. I first had them when I was living in Spain, where you could buy them in the farmers markets. Here,...

Posted: 8 days ago

April is upon us, and that means the loquats are here! What are loquats, you ask? Also called Japanese plums or nisperos, loquats — not related to kumquats — are a little yellowish-orange fruit that grow on trees around Austin. I first had them when I was living in Spain, where you could buy them in the farmers markets. Here,...
Recipe of the Week: Baked polenta fries with rosemary, truffle salt
 Izy Hossack, author of “Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks” (Hardie Grant Books, $29.99), knows that her polenta fries are not going to replace regular french fries. Polenta fries are for the times when you want to make oven fries but don’t have any potatoes, the British cookbook...

Posted: 8 days ago

Izy Hossack, author of “Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks” (Hardie Grant Books, $29.99), knows that her polenta fries are not going to replace regular french fries. Polenta fries are for the times when you want to make oven fries but don’t have any potatoes, the British cookbook...
Recipe of the Week: Feeding a crowd this weekend? Bolognese for all
 Family pasta night is one of the great American food traditions. I grew up eating a meaty red sauce, but now that so many of my family members are eating more vegetarian and vegan meals, mostly for overall health reasons, we are getting creative about what we eat when everyone gets together. This mushroom bolognese is an ideal dish for such...

Posted: 11 days ago

Family pasta night is one of the great American food traditions. I grew up eating a meaty red sauce, but now that so many of my family members are eating more vegetarian and vegan meals, mostly for overall health reasons, we are getting creative about what we eat when everyone gets together. This mushroom bolognese is an ideal dish for such...
How readers paid off every student lunch debt in Austin, for now
 Last week, every student lunch debt in the Austin school district was cleared, thanks to more than $18,000 in donations. That meant 3,500 students went to school before the long holiday weekend and had the option to get whatever meal they wanted in the cafeteria line. That meant 3,500 students didn’t have to carry home a note to their...

Posted: 11 days ago

Last week, every student lunch debt in the Austin school district was cleared, thanks to more than $18,000 in donations. That meant 3,500 students went to school before the long holiday weekend and had the option to get whatever meal they wanted in the cafeteria line. That meant 3,500 students didn’t have to carry home a note to their...