Mark Spedale's Seasonal Plate

seasonalplate.jpg

Photography by Jody Horton

Primizie Osteria’s Lamb and Quail Duet by Chef Mark Spedale features rosemary-grilled lamb loin (Loncito’s Lamb) and black olive goat cheese stuffed quail (Texas Quail Farms and Pure Luck Goat Dairy Farm) with cherry Israeli couscous.

What We're Cooking

featuredrecipes 01featuredrecipes 02featuredrecipes 03featuredrecipes 04featuredrecipes 05featuredrecipes 06

Features

As educators know, teaching is easiest and most effective when learning feels like play. Some lessons, like grammar, may be harder to turn into...

Tucked among far South Austin’s well-manicured lawns, an oasis of fruit trees, vegetables, herbs and ornamentals flourishes in a 40- by 60-foot...

Coffee had been in the blood of the Alvarado family for five generations, until Nicaragua decided it shouldn’t be. During the country’s Contra War...