Spicy pickled okra
Okra: people either love it or hate it. But okra and I have a more complicated relationship. My head tells me that I don’t like okra—I find it slimy and…
Posts
How to make apricot jam
They say third time’s the charm and it was for me in my attempt at making jam. And, oh, what a jam! I made possibly the best-ever apricot jam. The…
Tex-Mex squash casserole
I took a wrong exit on my way to the Birmingham Airport. I don’t usually mind getting lost because this can often lead to discovery. But after meandering endlessly down…
How to make cow head barbacoa
“What do you want with a cow head?” asked the farmer selling beef at the Union Square Greenmarket. “We don’t sell cow heads here in New York—they’re illegal.” Not to…
Banana pudding ice cream
I have a confession. I’ve never had the pleasure of eating Blue Bell’s Banana Pudding ice cream. I’m not sure why. After all, I love banana pudding and I love…
How to season a molcajete
At the delightful bed and breakfast, known as the Red Tree House, that I stayed at on a recent trip to Mexico City, every morning I would see the owner’s…
Texas potato salad with bread and butter jalapeno pickles
When I asked my family how they make their potato salad, they all provided recipes that called for similar ingredients: chunky, unpeeled potatoes (either red new, brown russet or Yukon…
Pickled shrimp with lime
When the days are hot and muggy, chilled pickled shrimp is a lush and refreshing way to help you forget you’re roasting in a hard, cement-coated city. Pickled shrimp, which…
Buttermilk dressing
The first time I ate pizza with my New York friends, I learned that Texans have a special relationship with buttermilk dressing. When the pizza arrived, I pulled a jar…
Guacamole, my way
I’m often asked why I don’t have a guacamole recipe on my site. I reckon the simplest answer is because I don’t have a recipe for guacamole. Instead, I just…
