Photography by Jenna Noel
by Luis Gutierrez
Photography by Jody Horton
By Jesse Griffiths
Photography by Jenna Noel
By Cecilia Nasti
In truth, there was no such thing as a standardized recipe for savory dishes in my family, and I follow that tradition to this day. Any and everything can go into this sauce—and has. Nevertheless, I have done my best to document the most no-frills version of our family’s tomato sauce, or as my father’s family called it, “gravy.”
Prepared by Elif Selvili
Photography by Jody Horton
You can easily convert this delicious soup to a vegan dish by substituting olive oil for butter and vegetable stock for chicken stock.
Courtesy of Chef Alain Braux
"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"
Adapted from The Herb Garden Cookbook by Lucinda Hutson
Various components may be made ahead and chilled (click on each for recipe):
Tuna
Lemon-Herb Vinaigrette
Lemon Balm Potatoes
Lemon Thyme-Scented Green Beans
Photography by Andy Sams
This is a simple way to make finger food out of fish. Buy the thicker part of the snapper fillet so it will hang together on the skewer.
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
The array of fresh vegetables in this ceviche provides a beautiful presentation, whether served family style or in individual martini-glass servings. Make sure the snapper is impeccably fresh. Serve with tortilla chips or crackers on the side.
ELIZABETH MCQUEEN lights up the stage when she plays guitar and sings with Asleep at the Wheel, as well as with some of the best musicians in the country. She just released her new record, The Laziest Girl in Town, and somehow manages to travel (and blog) with the band and a baby girl! Find out more at elizabeth-mcqueen.com.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
Stay Connected
