Austin360 Eats


Female chefs make their mark at Austin Food & Wine Festival

Fourteen female chefs will cook, lead demonstrations, sign books and test their skills in culinary competition at the seventh annual Austin Food & Wine Festival — the largest collection of female chefs ever to be featured at the fest. “Inclusivity has always been a core tenet of our philosophy, and now, more than ever, it’s an essential recipe for any festival,” said Shelley...


Love chardonnay? Give viognier a try

Love chardonnay? Give viognier a try

Viognier could have been a star. This is the varietal wine style that many years ago, particularly in the 1990s, had an inkling of a possibility of unseating chardonnay as America’s sweetheart, go-to white wine. Realistically, though, viognier never really had a shot of knocking off our country’s most recognizable and prevalent white wine grape. Viognier is different from chardonnay &mdash...
Asparagus has earned its divine status

Asparagus has earned its divine status

In Britain, where I live, asparagus is a god among vegetables. It is greeted with real reverence in spring, as if nothing worth eating has been available for months. With a deep sigh of relief at the end of a long winter of roots, cabbages and more roots, we finally spot those fresh green shoots, and everybody is happy. This may come across as hyperbole, but after more than 20 years living in Britain...
Fish fillet a perfect pairing for Italian staple ricotta salata

Fish fillet a perfect pairing for Italian staple ricotta salata

Sweet-fresh basil, tomatoes, pasta and hard ricotta cheese (ricotta salata) are staples in Apulia. Apulia, known as Puglia in Italian, is the heel of the boot of Italy. Ricotta salata is a milky-white hard sheep’s milk cheese. It’s used for grating and shaving. Orecchiette is a pasta shaped like small round disks or little ears. Helpful hints: Feta cheese or...
Popular harissa spices up this roasted chickpea and veggies bowl

Popular harissa spices up this roasted chickpea and veggies bowl

Home cooks are putting harissa on everything right now. I’m seeing this Moroccan spice mix rubbed on lamb and stirred into hummus, sprinkled on pasta or whisked into salad dressing. Whether in the form of a paste or a dried spice mix, harissa usually contains hot chili peppers (regular or smoked), garlic, cumin, coriander and caraway. Some cooks include cinnamon, mint or ginger to add further...
Test Kitchen recipe: How to make a perfect rack of lamb in the oven

Test Kitchen recipe: How to make a perfect rack of lamb in the oven

Lamb is typically set aside for special occasions. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile and easy to prepare. If you bought rack of lamb for a dinner and find yourself stumped at what to do with it, rack of lamb taste best with a sear. And so, this pan-seared lamb recipe is just for you...
Best Instant Pot cookbook? ‘Butter chicken lady’s’ Indian guide

Best Instant Pot cookbook? ‘Butter chicken lady’s’ Indian guide

I’m assuming you already have an Instant Pot, or why else would you be reading this? As I’ve written about before, it’s an immensely useful device, worthy of your precious kitchen counter space. But you already knew that. What you want to know, and what you’ve badgered me about incessantly for months, is the best Instant Pot cookbook. Until the device was first introduced to...

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Popular harissa spices up this roasted chickpea and veggies bowl, Page 5 How to make a perfect oven-baked rack of lamb, Page 5
Sun’s out, grill’s out: How to make Michael Symon’s skirt steak tacos any day of the week

Sun’s out, grill’s out: How to make Michael Symon’s skirt steak tacos any day of the week

Spring grilling season is solidly here. Of course, except when it’s rainy and not so great for grilling, but with fine weather in the forecast, you’d be a fool not to break out your grill at least once in the next week or two. Michael Symon’s new cookbook is all about fire, and it includes a recipe for these skirt steak tacos. Contributed by Ed Anderson Here’s a...
Culinary SOS: Let them eat tangy crab cakes

Culinary SOS: Let them eat tangy crab cakes

Reader Andrea Bardack can’t stop thinking about the crab cakes she and her mother had at the Watercolour Grillhouse at the Clearwater Beach Marriott Suites on Sand Key in Florida. And the preparation is certainly a hard one to beat: Generously portioned, lump crabmeat is flavored with fresh chives and cilantro along with a bit of Old Bay seasoning, the cakes dredged in panko bread crumbs and...
Salted butter is back - even though for some cooks, it never went away

Salted butter is back - even though for some cooks, it never went away

It was a night I will never forget. After a round of pretzels, spaetzle and schnitzel, my friend Amanda Hesser, CEO of the website Food52, shared a disturbing discovery: For years, her mother, Judith, had baked with salted butter. I nearly choked on my bratwurst. People who write about food or cook professionally wouldn't dream of using the salty kind in our sweets and, since most of us don't bother...
‘MasterChef Junior’ contestant from Oak Park wants to judge Gordon Ramsay’s food

‘MasterChef Junior’ contestant from Oak Park wants to judge Gordon Ramsay’s food

A few months after he finished taping “MasterChef Junior,” Oak Park, Ill., contestant Pierce Cleaveland visited Gordon Ramsay’s Maze Grill while on spring break. Unfortunately, the “MasterChef” judge wasn’t at that particular London location at the time.  “I wish, though. I could be like, ‘Now that I’m off the show and you’ve judged...
A chef’s advice for relaxation: Stir some risotto

A chef’s advice for relaxation: Stir some risotto

Some chefs meditate. Some do yoga. Others do shots. But when it comes to finding calm amid the hectic whirl of the professional kitchen, Ruth Rogers, the chef and owner of the River Café in London, likes to stir risotto. “Risotto is such a relaxing thing to make because of the slowness of it,” she said in a recent phone call. “It’s got a soothing rhythm that’s...

Enjoy Life Foods earns first Palm Oil Free Certification for latest snack innovation

Enjoy Life Foods, the #1 brand in the Free-From food category, has become the first food company in the U.S. to receive Palm Oil Free Certification for its newest product launches from the International Palm Oil Free Certification Accreditation Programme (POFCAP). The brand’s new Grain & Seed Bars, the only bars on the market to combine three types of the ancient grain sorghum, are the first...
Riffing on one of the world’s great sandwiches

Riffing on one of the world’s great sandwiches

Oddly enough, I first tasted banh mi, one of the world’s most delectable sandwiches, in Albuquerque, New Mexico. This was decades ago; I was hungry and grabbed one from the checkout counter of a giant Asian supermarket. Two bites in, I was hooked. It was extraordinarily flavorful — sweet, spicy and meaty. For me, it was a pleasant change from the usual New Mexico menu of tacos, enchiladas...
At a London Temple to art, culinary virtuosity on display

At a London Temple to art, culinary virtuosity on display

Since it was founded in 1948, London’s Institute of Contemporary Arts, known as ICA, has gained attention for exhibitions, screenings and other events focused on serious-minded high culture, not infrequently with a political point to make. Its bookshop, where aesthetics and left-wing politics also overlap, has long been a draw too. But ICA was never thought of as a place for a good meal. In...

Will calorie counts on menu items do more harm than good?

Starting in May, you can expect to see calorie information labels on more restaurant menus, as the Food and Drug Administration starts enforcing the national menu labeling law that was passed in 2010 as part of health-care restructuring. All chain restaurants and other food establishments with 20 or more locations will need to post calorie information, either onsite or on their websites. The intention...
Austin360Cooks: A reader tip on getting a discount on Sur La Table’s cooking classes

Austin360Cooks: A reader tip on getting a discount on Sur La Table’s cooking classes

The owner of Teddy V. Pâtisserie, who sells chocolate chip cookies at the Texas Farmers’ Market at Mueller on Sundays, is a huge fan of the cooking classes at Sur La Table at the Domain Northside. The cooking classes at Sur La Table cover a range of subjects, including lamb. Contributed by @teddyvblog She recently posted on Instagram (@ teddyvblog)...

Kraft Heinz embraces Momofuku Sauce in bid for foodie cachet

Kraft Heinz Co., struggling with sliding sales and a falling stock price, is partnering with celebrity chef David Chang to generate some buzz. The ketchup maker will use its expertise in food production and distribution to help Chang take his Momofuku Ssam sauce national for the first time. The condiment, which has been served across the chef's restaurant group since Momofuku Noodle Bar opened in...
Recipe of the Week: Michael Symon’s skirt steak tacos with red onions

Recipe of the Week: Michael Symon’s skirt steak tacos with red onions

Michael Symon — Iron Chef, co-host of “The Chew” and chef/owner of Mabel’s BBQ, a “Cleveland-style barbecue restaurant located in downtown Cleveland” — has a new cookbook to showcase his love of fire, smoke and meat that spans American regions. The book features dry ribs from Memphis, wet ribs from Nashville, pork steak from St. Louis and burnt ends from Kansas...
As E. coli outbreak grows, here’s why Consumer Reports, CDC are clear: “Don’t eat the lettuce.”

As E. coli outbreak grows, here’s why Consumer Reports, CDC are clear: “Don’t eat the lettuce.”

It’s rare that Consumer Reports and the Centers for Disease Control and Prevention call for customers to completely avoid a product. Romaine lettuce is the suspected culprit of a recent E. coli outbreak, and health officials are so concerned about it spreading that they recommend throwing away and not buying romaine lettuce, especially if you do not know its origin...
Rain spoiling your grilling plans this weekend? Make Maudie’s enchiladas and feel better

Rain spoiling your grilling plans this weekend? Make Maudie’s enchiladas and feel better

With rain and thunderstorms in the forecast, you probably won’t be doing much grilling outside this weekend, but what about making Maudie’s chile con carne enchiladas? These chile con carne enchiladas are a dish you’ll find at Maudie’s and many other restaurants in Austin, but with Paula Forbes’ new book, “The Austin Cookbook,” you...
Here’s your chance to learn about herbs at American Botanical Council’s East Austin headquarters

Here’s your chance to learn about herbs at American Botanical Council’s East Austin headquarters

Herbs are fascinating plants. They season our food, they scent our homes and, with the right application, they can heal our bodies. Since 1988, the Austin-based American Botanical Council has been sharing research and educational resources about beneficial plants. Contributed by the American Botanical Council. Medical plants have been around for even longer than humans have...
Feel the buzz: Bee rescue company hosting ‘CBD-infused dinner extravaganza’ on April 24

Feel the buzz: Bee rescue company hosting ‘CBD-infused dinner extravaganza’ on April 24

As bee populations continue to decline, one Austin honey company is trying to raise awareness about bee rescue — and cannabis. Canna Bees’ parent company, Bee Delightful, is hosting a “CBD-infused dinner extravaganza” on April 25 to raise money for its bee rescue efforts. Addie Broyles / American-Statesman A few weeks ago, I told you about Canna...
My husband is a vegetarian, but my children and I are not. What will make everyone happy?

My husband is a vegetarian, but my children and I are not. What will make everyone happy?

The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. Recipes whose names are capitalized can be found in our Recipe Finder at washingtonpost.com/recipes. A: Have you thought of making things that you can adapt for the different needs of your family? Maybe you're not up for doing this all the time, but I think you could be making...
Best bites: Newman’s Own Honey Apple Cider Vinaigrette

Best bites: Newman’s Own Honey Apple Cider Vinaigrette

At a time when so many foods are lauded as extreme and flavor-forward, it is refreshing to come upon a product that is understated and pleasant. Newman’s Own Honey Apple Cider Vinaigrette offers a mild apple flavor that tempers the tang of apple cider vinegar with the moderate sweetness of honey. It’s a natural combination, enhanced by apple juice and sugar, and very little else. At last...

Diabetes quick fix: Chicken and garlic greens with spicy sauteed potatoes

Top grilled chicken with baby greens for a surprisingly different dinner. In this recipe baby greens, also known as field greens or mesclun, are sautéed with garlic as a colorful topping for chicken. If you can’t find the baby greens in the supermarket, you can use a soft lettuce such as bib. Sautéing the greens for a minute enhances the flavor while retaining some of its crunch...
The quarterback of the kitchen? It’s not always the chef

The quarterback of the kitchen? It’s not always the chef

You’re most likely to notice it in the abstract, if you notice it at all. The work of a good expediter is in the pacing of your dinner. It’s in the steadiness of the room. It’s in the sense that everyone in the restaurant is moving to a single, unbreakable rhythm. The expediter sets that rhythm, managing the workflow of the kitchen like an air traffic controller. Though they may...
Americans waste about a quarter of the food they buy

Americans waste about a quarter of the food they buy

The mass quantities of food Americans waste every year has staggering environmental consequences, according to a study published Wednesday. "Our data suggest that the average person in the United States wastes about a pound of food per day," said the University of Vermont's Meredith Niles, one of the study's authors along with researchers at the Department of Agriculture and the University...
Spring mixes

Spring mixes

MARTHA RECALLS HOW AN EXCEPTIONAL SALAD IN PARIS TAUGHT HER THE INTRICACIES OF MAKING ONE WITH CARE. SHE SHARES HER TECHNIQUES, ALONG WITH RECIPES FOR THREE SEASONAL FAVORITES. I am, and always have been, enamored of salads. I remember the very first really great one I ate. It was served as its own course, and dressed tableside by an aproned waiter in a small restaurant on the Left Bank in Paris....
Today’s Special: Leftover cheeses can be used for quiche, soups or omelets

Today’s Special: Leftover cheeses can be used for quiche, soups or omelets

I love to cook dishes that are comforting, generous and full of flavor, like the foods my mom used to make. We loved cheese in any form in our house — from grilled cheese sandwiches to macaroni and cheese and cheesecakes. No other food is so ideally suited to cooking as cheese. Fortunately, my refrigerator is always full of cheeses like good cheddar, gruyere or a collection of odds and ends...
Saigon Le Vendeur opens Le Bleu in North Austin, serving expanded bánh mì and more

Saigon Le Vendeur opens Le Bleu in North Austin, serving expanded bánh mì and more

The makers of the best bánh mì in the city now have more space to ply their trade. Chef Tebi Nguyen has been making the Vietnamese sandwiches out of his East Austin trailer and now has a brick-and-mortar restaurant space at 9070 Research Blvd. (at the southwest corner of Burnet Road). Tebi Nguyen is owner of the food trailer Saigon le Vendeur on E. 7th St., making...
Rainey Street Mexican restaurant El Naranjo now serving lunch

Rainey Street Mexican restaurant El Naranjo now serving lunch

Chef Iliana de la Vega’s El Naranjo on Rainey Street has been one of the best options for a Mexican dinner in Austin for years. It’s now one of the best choices for lunch. Traditional Mexican food restaurant, El Naranjo, on Rainey Street in Austin, Texas. (Laura Skelding/AMERICAN-STATESMAN) The restaurant from the chef who previously ran a restaurant...
Sick of kale Caesars? Toss this together.

Sick of kale Caesars? Toss this together.

I used to like a kale Caesar as much as the next vegetarian. But its ubiquity has ruined it for me. Now, no matter how much I massage those leaves or make sure my dressing is nice and punchy (thank you, garlic), I find myself missing good old lettuce. I often want more from a salad, too. If meat eaters can bastardize their Caesars with chicken or shrimp, I can add seasonal ingredients such as, say...
What’s the best fake frying method, oven or air-fryer? We test 6 foods to find out

What’s the best fake frying method, oven or air-fryer? We test 6 foods to find out

Fried food is the bad houseguest of cooking techniques: It’s a crowd-pleaser, but behind the kitchen door it’s messy, temperamental and leaves a foul stink. We wondered if there was a better way to indulge our fried fetish at home, so we bought an air-fryer and cranked up the oven to see whether we could fake it using either appliance. First, for those who think a good knife and pot are...
Herb-flecked butter makes rich contrast to bite of radishes

Herb-flecked butter makes rich contrast to bite of radishes

Never hurry and never worry. Sensible advice from Charlotte, the renowned spider, weaver and heroine. But it’s a tall order — never? I decided to start slow, swearing off the hunch-shouldered hustle for an evening. Instead of hurtling through traffic, I stayed put. Instead of banging through dinner prep, I attempted attentive. Turns out that radishes, like toddlers, are proud of their...
The sweet potato: World colonizer all by itself?

The sweet potato: World colonizer all by itself?

Of all the plants that humanity has turned into crops, none are more puzzling than the sweet potato. Indigenous people of Central and South America grew it on farms for generations, and Europeans discovered it when Christopher Columbus arrived in the Caribbean.   In the 18th century, however, Capt. James Cook stumbled across sweet potatoes again — more than 4,000 miles away, on remote...
Colorful lo mein dish contains variety of flavors

Colorful lo mein dish contains variety of flavors

You can stir up a colorful noodle/veggie meal in a flash with this lo mein dish. I chose the vegetables for their variety of flavors, colors and textures. Most supermarkets sell fresh Chinese noodles in the refrigerated section of the produce department. Dried Chinese noodles can be found in the Chinese food section of the market. Either type works fine. If authentic noodles are difficult to find...
Even the gelato is infused with mezcal at Claro

Even the gelato is infused with mezcal at Claro

It makes sense for a restaurant that specializes in the food of Oaxaca to feature mezcal, the smoky agave-based spirit that dominates the region. At Claro in Brooklyn, T.J. Steele, the chef and an owner of the restaurant, also has a brand of mezcal, El Buho. He has worked with Il Laboratorio del Gelato in Manhattan to create four gelatos flavored with El Buho. Most are named for the type of agave...
How to prep and enjoy a mango, the sunniest fruit in the grocery store

How to prep and enjoy a mango, the sunniest fruit in the grocery store

I adore mango in so many forms. Puree as the base of an Indian dal (lentil dish). Chutney to go on a grilled cheese sandwich. Frozen in ice cream. But fresh? I always seemed to walk by those giant crates in the grocery store. In fact, it was not until I bought, oh, a dozen or so for the purposes of this very story that I realized how much I had been missing. Here is what you, too, should know about...
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