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Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
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RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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Texas Caviar

photo by Kelly Yandell

Kelly Yandell from her blog, “The Meaning of Pie”

8 servings

There are all kinds of names for (and varieties of) that local food we all call black-eyed peas. In fact, they are actually cowpeas, which are beans. There are many regional cousins such as crowders, colored-eyes, and creamers, and the variety names are wonderful: Mississippi Silverbrown, Blue Goose, Texas Big Boy and Dixie Queen, to name only a few. Cowpeas are an exceptional Texas crop because they are drought-tolerant and thrive in harsh conditions. Texas Caviar is a classic Texas dish. Even if you choose canned black-eyed peas when fresh are not in season, try the homemade vinaigrette. It makes a huge difference, and you’ll be rewarded with a fresher, more piquant dip.

3 cups of fresh black-eyed peas
½ medium onion, halved
1 slice of thick-cut bacon
1 (14-ounce) can of low sodium chicken broth
1 red bell pepper, diced small
1 large jalapeño pepper, minced
1 clove of garlic, minced
3 scallions, (including some of the green) thinly sliced
10 to 15 grape tomatoes, rough chopped
1 teaspoon fresh minced oregano
1 teaspoon fresh chopped parsley
Vinaigrette dressing (see below)
Salt and pepper to taste

  1. Place the fresh black-eyed peas, onion, bacon, and chicken broth in a medium saucepan. Add enough water to cover the peas.
  2. Simmer over medium heat uncovered for approximately 25 to 30 minutes or until the peas are as tender as you prefer them. Strain the peas into a colander. Discard the onion and bacon. Place the cooked peas, the peppers, garlic, scallions, tomatoes, and herbs in a medium bowl.
  3. Pour the vinaigrette over ingredients and combine well. Season as needed with salt and freshly ground pepper.
  4. Cover the dish with plastic wrap and refrigerate until you are ready to serve. Serve with tortilla chips.

For the Vinaigrette:

½ cup extra virgin olive oil
¼ cup champagne vinegar
1½ teaspoons brown sugar
½ teaspoon ground cumin
¼ teaspoon cayenne

Place the ingredients in a lidded jar and shake until the vinaigrette is emulsified. Tip #1: This is best made a day, or at least several hours, in advance so that the flavors can blend together nicely. The caviar will keep in the refrigerator for several days. You may strain off some of the vinaigrette before serving. Tip #2: You can substitute 2 cans of drained black-eyed peas for the fresh peas.

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KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website ( celebrates practical dishes and comfort foods, while her photography portfolio can be found at Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.

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