Peach pico de gallo
For the past couple of weeks, I’ve been obsessed with making sausages. It’s my final lesson to learn in my Goldee’s barbecue education, and while I’m not a stranger to…
For the past couple of weeks, I’ve been obsessed with making sausages. It’s my final lesson to learn in my Goldee’s barbecue education, and while I’m not a stranger to…
Over the past few months, I’ve met more people who prefer marmalade than I’ve ever encountered in my life. For instance, I’d be visiting and would make a batch of…
Dewberry jam is a quick and easy sweet spread made from wild blackberries, lemon juice, and sugar. No pectin required and a delicious taste of Texas spring!
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about this curiously named concoction, as it was…
One fall day, I was making enchiladas at my uncle’s house. As I prepared a tomato-based chile gravy, he suggested that I stir in some cocoa powder. “If you do…
The salsas you encounter at Tex-Mex restaurants across the state vary by region. For instance, in Dallas, the main salsa is a bright and lively tomato-based condiment, seasoned with cumin,…
Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs,…
Apple jalapeño jam—what could be better in the fall? Though I have to admit that this jar of spreadable apples made warm and lively with cinnamon and jalapeños only came…
Texans love their peaches. I’d say that this love ranks right up there along with bluebonnets, barbecue, cheese enchiladas and football. And for good reason, as Texan peaches are the…
Have ever bought an ingredient just because it’s so darn pretty? That happened to me at the farmers market this week—I saw a basket of red onions and was dazzled…