Photography by Jody Horton
This recipe is a real party pleaser—first published in my book, The Herb Garden Cookbook. It’s been a popular appetizer at Austin restaurants Castle Hill, Mirabelle and Chez Zee for years. Here’s my newest version.
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.
These hand-size crackers loaded with herbs and seeds are meant to be broken apart after baking. A cluster of these crackers, a wedge of fragrant local cheese, a bottle of Texas wine and some fresh, ripe pears in a pretty basket make a welcome gift any time of year.
My mother-in-law gave me this recipe decades ago, and I’ve made it for parties and events at my house many times. These crackers freeze well if you want to make them in advance—just let them thaw to room temperature and heat slightly before serving.
Unlike many pickles that take extended time to mature, this method takes only 45 minutes to develop. This style of pickling is especially well suited to using up the stubby ends, peels and trimmings of fruit and vegetables that remain from making other dishes. In this recipe, lemon peel infuses slices of daikon and apple with a delicate fruitiness. Use produce that has not been waxed or sprayed with chemicals.
Sometimes, you just want nachos. That’s what happens when you grow up in Texas. In San Antonio, where I’m from, it’s harder to find nachos missing on a restaurant menu than included on one. I can remember having nachos in an Italian restaurant once, for goodness sake. It’s just a testament to their comforting power—crunchy chips, melted cheese—what’s not to love? The problem is that the Tex-Mex variety gets old. Greasy cheese, refried beans, fajita meat—it’s been overdone. Nachos need an update. Here’s a recipe born from late nights in the Dish kitchen and inspired by fresh, seasonal produce.
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