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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

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...

Posted: 2 days ago

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...
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...

Posted: 2 days ago

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...
Recipe of the Week: Skip takeout with this coconut rice and Thai beef
 Coconut milk is more common in American households than ever before, thanks to wider availability of both the thicker, canned coconut milk and the lighter drinkable coconut milk that is sold near the soy and almond milks. This recipe from “Posh Rice: Over 70 Recipes for All Things Rice” by Emily Kydd (Quadrille, $19.99) wisely...

Posted: 12 days ago

Coconut milk is more common in American households than ever before, thanks to wider availability of both the thicker, canned coconut milk and the lighter drinkable coconut milk that is sold near the soy and almond milks. This recipe from “Posh Rice: Over 70 Recipes for All Things Rice” by Emily Kydd (Quadrille, $19.99) wisely...
Recipe of the week: Lamb curry, sweet potatoes and a carrot salad
 These two recipes of the week will keep you curious in the grocery store and on your toes in the kitchen as you slice those carrots with a mandoline or carefully with a knife. Moroccan Carrot Salad 5 medium carrots, sliced into thin “coins” using a mandoline or knife 1/2 cup cooked quinoa 1/3 cup golden raisins 1/3 cup pepitas...

Posted: 5 days ago

These two recipes of the week will keep you curious in the grocery store and on your toes in the kitchen as you slice those carrots with a mandoline or carefully with a knife. Moroccan Carrot Salad 5 medium carrots, sliced into thin “coins” using a mandoline or knife 1/2 cup cooked quinoa 1/3 cup golden raisins 1/3 cup pepitas...