As we navigate uncertainty around the ongoing virus, we face even more basic uncertainties…holidays with family, school closures, meeting with friends at a local restaurant or returning to work. It makes me think fondly about the happy times we cherish from events like Chefs for Farmers.…
It’s a new year and time for new adventures! I love this illustration by Krystal Read from our Fall 2019 issue—“A Sister Trip to the North Texas Wine Country.” The image completely conveys the fun we had.
Terri Taylor—my friend, my sister and the best editor Edible Dallas & Fort Worth has known in the last 10 years—is going on her own grand adventure.…
Lost Ruby Ranch – Photography by Melinda Ortley – Recipe by Whiskey Cake Kitchen & Bar
WHISKEY CAKE
GOAT CHEESE FONDUE
Makes 2 servings
1 thyme sprig, 2 to 3 inches long
3-ounce Lost Ruby Ranch or other local goat cheese ball
1 tablespoon chopped roasted tomato
1 tablespoon jarred olive mix
2 roasted garlic cloves
2 tablespoons Texas olive oil
Sourdough crostini
Place thyme sprig centered on the bottom of the dish.…
A decade of Edible Dallas & Fort Worth? As I look at the 40 beautiful magazines fanned out before me—I realize it must be so. It seems like only yesterday that the vision of Edible DFW began to take shape.…
The priceless support of these businesses and organizations helps to grow and sustain Edible Dallas & Fort Worth. Please make a point of supporting them.
Located in East Dallas, NeatBuilt offers a thoughtful approach to new home design and renovation.…
Edible DFW is proud to present its North Texas Wine Trail Guide! We can all appreciate the many great wineries all over Texas—from the Hill Country to the High Plains and certainly here in North Texas. We are pleased to share with you some of the great wineries we have right here in our own backyard.…
photo by Melinda Ortley
I’m writing this letter solo to you this issue. That’s because my sister and editor, Terri Taylor, got her big break. That is, a bad break. She took a fall and broke her arm and shoulder. Ouch.…
Yes, it was 2008 when Karen McCullough (original co-publisher and co-owner) approached me about publishing Edible Dallas & Fort Worth magazine with her. She had a vision and excitement that started a fire in me, and I realized that we could create an awareness in the way DFW looks at local food and that we could fi nd the stories that are the background of this movement.…
It takes a village to make a great magazine. Thank you for being part of this village we call Edible Dallas & Fort Worth.
Without you, EDFW would have never made it to our 5th anniversary. Looking at all these photos makes me realize that my dream of making EDFW a success came true because of an amazing group of talented and generous people like you—my sincere gratitude.…
Welcome to our summer issue! This season we are excited to bring you the story of olive farming in Texas. Jim Henry of Texas Olive Ranch has been growing olive trees and harvesting their luxurious oils for a few years now.…
