Main Ingredient - Carrots
Courtesy of Jesse Griffiths
Photography by Jody Horton
The culmination of your late-summer planting stares at you from a bowl. What do you do? Treat it simply. The vinaigrette in this recipe is more acidic than normal to balance out a rich meal, but feel free to use less vinegar for a more subtle salad.
Photography by Jody Horton
From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise
Prepared by Elif Selvili
Courtesy of Jade Leaves Tea House.
Courtesy of Chef Dave Myers, Daily Juice
Photography by Aimee Wenske
Photography by Aimee Wenske
Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams
This delectable beef stew is native to the south of France and is a great way to perfume your kitchen on a cold winter afternoon. Daube is traditionally made with wines of the region, such as red Rhône. We made it local by using Becker Vineyards Prairie Rotie made with typical Rhône varietals grown on the Texas High Plains. Another great aspect of this recipe is that mushrooms and grassfed beef can both be sourced locally year-round.
Photography by Andy Sams
This delectable beef stew is native to the south of France and is a great way to perfume your kitchen on a cold winter afternoon. Daube is traditionally made with wines of the region, such as red Rhône. We made it local by using Becker Vineyards Prairie Rotie made with typical Rhône varietals grown on the Texas High Plains. Another great aspect of this recipe is that mushrooms and grassfed beef can both be sourced locally year-round.
Courtesy of Ruby Dee Philippa
RUBY DEE PHILIPPA is a guitarist and vocalist for Ruby Dee and the Snakehandlers—a four-piece combo that blends “snarling rockabilly with honky-tonk heartache.” She has stolen hearts from Texas to Europe, and also ran three fine-dining restaurants in Seattle before settling in Austin. Find out more at rubydeemusic.com.
RUBY DEE PHILIPPA is a guitarist and vocalist for Ruby Dee and the Snakehandlers—a four-piece combo that blends “snarling rockabilly with honky-tonk heartache.” She has stolen hearts from Texas to Europe, and also ran three fine-dining restaurants in Seattle before settling in Austin. Find out more at rubydeemusic.com.
Courtesy of Hudson’s on the Bend Chef Kelly Casey
Courtesy of Liz Lambert
Courtesy of Chef Zack Northcutt
Courtesy of Mason and Mylie Arnold
Courtesy of Chef Will Packwood
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