Austin360 Eats


The Switch, the Cajun-influenced barbecue restaurant from owners of Stiles Switch, opens later this week

The Switch , an offshoot of Stiles Switch BBQ & Brew specializing in barbecue and Cajun specialties, will open Friday at 11 a.m. The restaurant, located at Belterra Village (166 Hargraves, Suite G100) off US 290 just West of Nutty Brown Road in Dripping Springs will feature a classic barbecue menu overseen by a team that includes head Chef Barclay Stratton...


Real Simple launches Real Simple Cooking School

Real Simple launches Real Simple Cooking School

Meredith Corporation's REAL  SIMPLE today announced that it has launched REAL SIMPLE Cooking  School, a new multiplatform cooking series that teaches viewers the  basics of cooking and shares smart kitchen tips and inspiration for  meals. REAL SIMPLE Cooking School is now available on  REALSIMPLE.com/CookingSchool.  The series builds on the success of REAL SIMPLE's Facebook...
Jon Bon Jovi gets into the rosé business

Jon Bon Jovi gets into the rosé business

In real life, Jon Bon Jovi’s hair is as lush, buoyant and poofed into rock-star messiness as you would hope it to be. This was revealed on a recent afternoon as his stylist jujjed his gray locks into perfect disorder at his $18 million Greenwich Village apartment. Bon Jovi’s office is sparsely decorated except for what might be considered rocker tchotchkes: a spine-worn copy of Johnny...
In debate over butter vs. brown butter, brown butter wins in this lemon bar recipe

In debate over butter vs. brown butter, brown butter wins in this lemon bar recipe

Deep thinkers debate good versus evil, while baked goods, which have goodness baked right in, debate good versus better, which is to say butter versus brown butter. Butter set over steady heat separates; left to sizzle, the milk solids toast in the milk fat, turning sweet, creamy butter into rich, nutty brown butter. If brown butter is better than butter, imagine how good a baked good is when baked...
Can I drink alcohol while taking antibiotics?

Can I drink alcohol while taking antibiotics?

A: With some antibiotics, the answer is a definite no. With most, however, the answer may be a cautious yes. Concerns about alcohol and antibiotics may have their roots in the rubber industry of the 1880s. Around this time, manufacturers began using a chemical known as disulfiram to accelerate the vulcanization of rubber. Soon, rubber workers began experiencing a strange reaction: They became violently...
I tried one of IHOP's new Steakburgers, and something's missing

I tried one of IHOP's new Steakburgers, and something's missing

The problem arose as soon as I asked the IHOP server if I could order my burger medium-rare. He shifted in place for a second before telling me that he has repeatedly asked the kitchen to do exactly that and the cooks always reject the request. Then he looked up at the ceiling, as if he couldn't even meet my eyes as he delivered the bad news. I sort of assumed the request was beyond the pale. Right...
A Mo. family made a special connection with Anthony Bourdain

A Mo. family made a special connection with Anthony Bourdain

Anthony Bourdain wanted the Piña-White family of Eureka, Mo., to enjoy the best food they could as they cruised through Europe on a Make-A-Wish Foundation trip. The celebrity chef and author knew the foundation didn’t provide for the food the family would eat off the ship, so he quietly wrote them a check with recommendations of restaurants to visit and what to enjoy. Mary White doesn&rsquo...
Vegan ice cream purveyors Nada Moo open just in time for summer

Vegan ice cream purveyors Nada Moo open just in time for summer

No longer are you only able to buy Nada Moo frozen treats in grocers and shops around town. Nada Moo, which makes coconut-milk-based ice cream and was one of the early movers in the vegan ice cream world in Austin, has taken over the Venezia Gelato space at 1701 S. Lamar Blvd. The shop is operating under limited hours at the beginning and suggests people pay attention...
Cooking steak indoors? Embrace the reverse sear

Cooking steak indoors? Embrace the reverse sear

Cooking steak outside? That’s easy. Get the grill as hot as possible, toss the meat on and cook until done. But attempt that same stunt indoors, and you’ll smoke out your family and any immediate neighbors. Sure, you could turn the heat down, though then you risk either ending up with a sad, gray piece of meat devoid of an evenly browned crust or a steak that is horribly overdone. As a...
So — how are the burgers at #IHOb, anyway?

So — how are the burgers at #IHOb, anyway?

As you probably know by now — especially because it was all over Twitter last week — IHOP changed its name this week to “IHOb,” aka International House of Burgers. The reaction was, well, snarky. Whataburger and Wendy’s got off some pretty good tweets. Burger King went as far as to change its Twitter handle to @PancakeKing although, lest too many people become confused...
Goodwill and butterflies

Goodwill and butterflies

To loosely paraphrase Tennessee Williams’ Blanche Dubois: When you travel with a family, that’s when you really depend on the kindness of strangers. The thought occurred to me, any number of times, during a three-day weekend late in April that I spent in Montreal with my husband, Howie; our son and daughter-in-law; and three young grandchildren. I was struck not only by how much planning...
Five essential pans to use for baking and so much more

Five essential pans to use for baking and so much more

I have devoted an entire cabinet in my kitchen to baking pans. And then some. It's a little embarrassing. Square pans in multiple sizes. Round pans in multiple sizes. The new loaf pans. The old, maybe-I-can-still-use-them loaf pans. I could go on. I have surely gone overboard, but my hoarding notwithstanding, having a few different baking pans and dishes is smart and it's a worthwhile investment....

How weekend choices undermine our kids' healthy eating habits

Weekdays can be exhausting for parents. You get your kids out of bed, take them where they need to go and help with homework. You make sure they have the proper food to fuel their brains and bodies. By the time the weekend comes, everyone is exhausted and ready for fun. Out comes the frozen pizza for dinner, the soda and popcorn with a movie and the Jujubes for dessert, because it feels like it's...
At Black Ivy in Edinburgh, little luxuries and a big breakfast

At Black Ivy in Edinburgh, little luxuries and a big breakfast

Black Ivy, 4 Alvanley Terrace; weareblackivy.com Rates From about 80 pounds (about $113). If Black Ivy feels like a stylish gastro pub with lodgings attached to it, that may be because it’s the brainchild of Billy Lowe, an Edinburgh entrepreneur who created and ran dozens of bars in the city before his companyopened the 22-room hotel last November. Black Ivy, in three adjoining Victorian townhouses...
Best Bites: Snyder’s Filled Pieces

Best Bites: Snyder’s Filled Pieces

Pretzel nuggets filled with peanut butter have been around for at least 20 years or so, but it’s news when Snyder’s of Hanover gets into the act. Like others before them, Snyder’s has hollowed out little pretzelettes and filled the crisp, salty shell with lightly sweet peanut butter. These are among the world’s best snacks, the perfect combination of flavors and textures, and...
Taco Tuesday: Mi Trailita on Manor Road

Taco Tuesday: Mi Trailita on Manor Road

One of many reasons I still love changing Austin: I can still easily discover a great taco truck that’s been hiding in plain sight for years. Mi Trailita is located on the part of Manor Road just north of 51st Street that serves more as a getting-to-somewhere road or shortcut than a destination for me. This trailer changes that. A selection of tacos at Mi Trailita. (Matthew...
Hand-pulled dragon’s beard cotton candy? I guess I really will do anything for my kids

Hand-pulled dragon’s beard cotton candy? I guess I really will do anything for my kids

Dragon’s beard candy. I hadn’t heard of this confection until last week, when one of my kids insisted I watched a how-to video they’d seen on YouTube. “It’s like hand-pulled cotton candy,” they explained as they searched for a video to show me. The most popular one appears to be Inga Lam’s video for Buzzfeed, which was uploaded in...

Elicio’s Rose makes for good summer sipping

I found the perfect patio sipper. I was lured in by the beautiful salmon color of Elicio’s Rose of grenache and syrah from France. Market District Wine Steward Jessica Goldbourn saw me reach for the bottle and started singing its praises. “One of my favorites!” Screw top, baby! Amazing value. So I took a bottle home and fell in love with the exhilarating aromas of Granny Smith apple...
12 Cotes du Rhone wines that offer a range of styles and values

12 Cotes du Rhone wines that offer a range of styles and values

Cotes du Rhone wines do not have the prestige of the Rhone Valley’s storied wines, but these bottles have a lot to offer. These are not the wines of Cote-Rotie, Saint-Joseph, Hermitage, Crozes-Hermitage or Condrieu in the northern Rhone. And although the vast majority of Cotes du Rhone wines hail from southern Rhone, home to Chateauneuf-du-Pape, Gigondas, Vacqueyras and Tavel, Cotes du Rhone...
A salad that goes with the grain

A salad that goes with the grain

When you hear the word “salad,” a bowl of dressed lettuce or other greens may come to mind. On the other hand, chicken salad, tuna salad and potato salad don’t necessarily imply anything green and leafy. And a juicy tomato salad is usually mostly tomatoes, with garlic and herbs added. There’s really no salad I dislike, but lately it’s grain salads I desire. Give me quinoa...
Your barista is a robot. Should it be friendly?

Your barista is a robot. Should it be friendly?

The cold, steely arm of Fernando the Barista swirled the foam of my matcha latte, set it down gently, and waved goodbye from inside a glass case. San Francisco, 2018. Where you can get robot pizza and robot salad, and now, a robot matcha. With oat milk, but no latte art. Yet. There were humans inside the small coffee shop on Market Street, but only some of them ordered drinks. Some of them came in...
At a nostalgic Paris restaurant, food takes a back seat to fun 

At a nostalgic Paris restaurant, food takes a back seat to fun 

The scene is a familiar one in Paris: an expansive, brightly lit dining room and servers decked head-to-toe in black and white, darting between tables with a balancing act of dishes in one hand and carafes of wine in another. Diners sit elbow-to-elbow in rows of ruby red leather banquettes or wooden bistro chairs, chatting over generous portions of beef Bourguignon and escargots dressed in parsley...
So many reasons to love asparagus

So many reasons to love asparagus

Don’t you just love asparagus? Those lovely green spears have been hard to pass up at local farm markets and grocery stories. I haven’t had a bad bunch yet. Asparagus that’s not hand-harvested typically have a tougher end. And that tougher end can turn out stringy or woody when cooked. To check its tender point, those that aren’t hand-harvested, you bend the stalk near the...
Chicken milanese has its moment

Chicken milanese has its moment

It’s an excellent moment for cutlets Milanese. Made from veal, chicken or pork coated in fine breadcrumbs or flaky panko, they seem to be showing up everywhere, in variations satisfying and classic, thrilling and new. I’ve sampled the chuletas (breaded and fried pork tenderloin) at Mita’s in Cincinnati, where I dunked slices in guacamole as if they were the meatiest of chips. In...
Obvious, and not so obvious, ways to use all four sides of your box grater

Obvious, and not so obvious, ways to use all four sides of your box grater

If you own the most typical type of box graters, it has four sides. You probably routinely use only one of them - or maybe two. You might almost exclusively use it to shred cheese. There's no shame in that. I'm pretty much the same way. Still, there are at least a few more things you can do to get the most out of your box grater. It's time to start giving all four sides a workout. - The largest shredding...
How to make the easiest Thai curries with a can of curry, coconut milk

How to make the easiest Thai curries with a can of curry, coconut milk

I’ve always loved Thai Fresh. The little neighborhood restaurant on Mary and South Fifth streets in South Austin has been the host of many lunch dates, book club meetings and post-library ice creams over the years, in part because I got to know owner Jam Sanitchat through her food blog when I was starting my own food blog on austin360.com. And then, for a short while a good number of years ago...
Remembering my dad, his love of food and World Cup fútbol

Remembering my dad, his love of food and World Cup fútbol

Every four years, in the middle of the summer, my regular life goes on hiatus. In fact, that is the case for most of the inhabitants of the planet. Whether they are avid fans or just casually interested, the FIFA World Cup captures the full attention of pretty much everyone across the globe. In many ways, the world becomes the World Cup. For me, the passion for the beautiful game began during childhood...
This classic coffee cake is what good mornings are made of

This classic coffee cake is what good mornings are made of

Coffee cake is a classic. It’s usually not flashy: A batter, maybe some fruit, nuts or crumble topping, perhaps a dusting of sugar. It’s so humble it can be easy to overlook when it comes to choosing a baking project. But a good coffee cake is always welcome. This recipe from Alex Levin, the Washington-based executive pastry chef of the Schlow Restaurant Group, hits all the notes you want...
East Austin restaurant Chicon is closing

East Austin restaurant Chicon is closing

East Austin will soon be down one restaurant. Chicon, the casual sister restaurant of ranch-inspired Contigo, will close following service this Saturday. (Ricardo B. Brazziell/AMERICAN-STATESMAN The restaurant from Edgewise, the hospitality group run by owners Ben Edgerton and chef Andrew Wiseheart, was the second concept in the space at 1914 E. Sixth St. The duo originally...
Winner Winner rotisserie now serving lunch and dinner on US 290

Winner Winner rotisserie now serving lunch and dinner on US 290

A rotisserie chicken and vegetables has a long been a staple for a quick, easy and relatively healthy and well-balanced meal from grocery stores. Now a restaurant in Southwest Austin is taking cues from the convenient concept. Winner Winner serves lunch and dinner, with a menu that includes sustainably sourced chickens from Cobb Creek...
With this cooler summer weather, we’re dreaming of France and this strawberry butter cake

With this cooler summer weather, we’re dreaming of France and this strawberry butter cake

Maybe you, too, are dreaming of France this summer. Kathy Dube learned how to make this strawberry butter cake while on a recent trip to Burgundy with her daughter. Contributed by @shoalcreekcook_atx If a week in Burgundy, sampling wine and nibbling on a fresh baguette with buttery escargot, sounds divine, then you and Austinite Kathy Dube would be friends. She’s the...

Diabetes Quick Fix: Walnut crusted buffalo steak with tomato and bean salad

Buffalo or bison is now available in most supermarkets fresh or frozen. It’s a tasty alternative to beef and very low in saturated fat. With a walnut topping and a tomato and bean salad, you can serve this meal on a weeknight dinner, or it’s special enough for a weekend dinner with friends. The nut coating provides a crunchy texture, which contrasts with the tender meat. Hot pepper jelly...
Saute, roast, grill shishito peppers. (Don’t worry about seeds)

Saute, roast, grill shishito peppers. (Don’t worry about seeds)

A: It’s not necessary. While the seeds of chili peppers may contain some heat, it’s the inner ribs of peppers that contain the fiery spice. The beauty of shishito peppers, which seem to be gaining popularity in recent years, is they are relatively mild. Raw shishito peppers have a hint of sweetness, and a crisp texture that similar to a green bell pepper. They are native to Japan, where...
Is cheese on apple pie just right or just wrong? The ‘dessert’ is dividing the Midwest

Is cheese on apple pie just right or just wrong? The ‘dessert’ is dividing the Midwest

Everything is better with cheddar, right? You know, like burgers, grilled cheeses and nachos. But how is cheddar with a good ol’ slice of American apple pie? Apparently, that’s how some Midwesteners enjoy their pie — because why top it with vanilla ice cream when you can have cheese? Last week, Wichita country radio station host JJ Hayes asked a question on Facebook: “How do...
You're going where? St. Louis

You're going where? St. Louis

St. Louis is my home away from home. It's where I was born, and while I wasn't raised here, it's where I spent the bulk of my childhood vacations chowing down on gooey butter cake with grandparents and feeding goats at Grant's Farm with cousins. It's also a place I've learned to appreciate, in its own right, as an adult. Last year, I visited five times, and between toasted ravioli (t-rav) crawls on...
Five getaways with local food festivals that are worth the trip

Five getaways with local food festivals that are worth the trip

Some hotels try to create buzz by opening restaurants with high-profile chefs. Lately, however, a growing number of properties want to offer more and are throwing entire food festivals instead. Michael Heflin, senior vice president for the hotel division of Travel Leaders Group, thinks that hotels are getting into the festival business because they want to offer guests, as well as the local community...
A Thai chef heads home for a challenge

A Thai chef heads home for a challenge

It was close to 2 a.m., and Pim Techamuanvivit couldn’t sleep. So, like a tenacious detective, she taped huge sheets of white paper to her hotel room wall and covered them in color-coded sticky notes, charting out her clues. The case at hand: Devising a new menu for Nahm, the internationally acclaimed Thai fine-dining restaurant. She shuffled dish names into clusters, aiming for a variety of...
Meet ‘the million-dollar palate’ behind a flood of new foods

Meet ‘the million-dollar palate’ behind a flood of new foods

Most makers of fancy food like to supply a romantic story behind the birth of their triple-berry jam or new ice cream flavor. Maybe it was Grandma’s recipe, or a life-changing trip to Vietnam.  Here in Oregon, there is a fair chance that the inspiration was Sarah Masoni, a university laboratory manager with a title that is less than lyrical: director of the product development and process...
More Austin360 Eats Stories