Main Ingredient - Thyme
Courtesy of Lucinda Hutson
Courtesy of Eve Chenu and Tobin McGill
by Eve Chenu
Created by Austin-based mixologist Mindy Kucan, who used it to win the title “Hilton Hotel’s Top Bar Chef.”
Courtesy of Justine’s
Courtesy of Jesse Griffiths, Dai Due
Courtesy of Lucinda Hutson
Courtesy of Lucinda Hutson
Courtesy of Paula Angerstein of Paula's Texas Spirits
Cucumber and dill make a delicious combination, but in Central Texas, their growing seasons barely overlap. Fortunately, dill freezes beautifully and tastes great when used later.
Cucumber and dill make a delicious combination, but in Central Texas, their growing seasons barely overlap. Fortunately, dill freezes beautifully and tastes great when used later.
Courtesy of Jo Dwyer, Angel Valley Organic Farm
This recipe is actually a variation on butternut squash ravioli. Granted, butternut squash ravioli is about the greatest thing in the world, but it’s also time-consuming. Doing it this way, you still get the wonderful flavors and the melt-in-your-mouth texture of cooked butternut and pasta, without all the work!
This recipe is actually a variation on butternut squash ravioli. Granted, butternut squash ravioli is about the greatest thing in the world, but it’s also time-consuming. Doing it this way, you still get the wonderful flavors and the melt-in-your-mouth texture of cooked butternut and pasta, without all the work!
Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press
Courtesy of Jim Long
Courtesy of Jim Long
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.
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.
Courtesy of Old Stone Market
Courtesy of Dai Due Chef Jesse Griffiths
Courtesy of Shontae Moeller, owner/chef of Salon du Peasant
Courtesy of Chef Zack Northcutt
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