2 days ago

Edible Dallas Fort Worth
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
View on Facebook

3 days ago

Edible Dallas Fort Worth
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
View on Facebook

3 days ago

Edible Dallas Fort Worth
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
View on Facebook

6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
View on Facebook



To paraphrase that sage philosopher Mick Jaggar—you can’t always get what you want. Just try sometime to find ripe persimmons in July. For decades, I hadn’t cared one iota about persimmons. Now, I was obsessed. “Certainly they’re ripe somewhere in the world,” I said, as food photographer Joy Zhang and I combed stores, local Asian markets and the Internet. To satisfy deadlines, we needed six persimmons for cooking our featured fall recipes—persimmon pudding, couscous-persimmon salad and prosciutto-wrapped persimmons. Though the result of Joy’s photography looks delicious, she had to make do with pears and oranges. Mother Nature—not Edible DFW—decides when persimmons are at their best.

Why was I not aware of this fall treasure, I wondered, when my neighbor Shirley pointed to her 23-year-old persimmon tree, hugging our alley’s fence line. Its tall branches were laden with fruit, still months away from being edible. For more than twenty autumns, these sticky sweet, orange-toned beauties had been within arm’s reach, and yet, I had never noticed. Now they taunted me with their immature green sheen and hard-as-nails firmness.

Don’t let this happen to you. Within these pages is a primer on persimmons written by journalist-gardener Marshall Hinsley. Heed his advice and don’t let the season slip away without discovering this underappreciated delicacy.

At Dallas’ Temple Emanu-El, tiny preschoolers are being taught to appreciate nature’s many gift s, thanks to their Garden of Peace program and its coordinator Heidi Kutchin. Writer/photographer Kelly Yandell tells the affirming story of the congregation’s Early Childhood Education Center and its loft y mission to create future citizens, mindful of their responsibility to nurture the planet.

A good steward of the environment, gardener Chris Taylor has perfected the alchemy of composting. Writer Eve Hill-Agnus and photographer Lauren McClure accompanied Taylor as he delivered the harvest from his thriving garden to acclaimed restaurants Oak and FT 33. His story is unique because he completes the cycle by composting their kitchen scraps: from kitchen to garden and back again.

Two farms are profiled in this issue. Writer-photographer duo Penny Taylor Ruekberg and Melinda Ortley visited with farmer Paul Magedson whose Good Earth Organic Farm is one of only several Certified Organic farms in North Texas.

Writer Kim Pierce and photographer Desiree Espada traveled to northeast Texas to meet Comeback Creek Farm’s John and Aliza Kilburn, whose produce is coveted by many a powerhouse chef. A past diagnosis of Stage 4 lymphoma caused John to make life-affirming changes—changes which led him to farming, which in turn led him to Aliza. Theirs is a remarkable story of survival and renewal.

And on the subject of renewal, if you haven’t ventured down Lower Greenville lately, shuffle over with our top-notch guide by Teresa Gubbins. Included in her story are photos of local luminaries by Karen McCullough.

Nanci and I would like to extend our best wishes to the Kurry King’s Paula and Jody Rikhilal and family, who will be closing their 20-year-old business, founded by family patriarch Ben, who passed away in 2012. You are loved and will be missed

+ posts

As a kid, TERRI TAYLOR refused to eat her vegetables. Her veggie-phobia was cured in 1977 when she spent eight months working on farms in Norway and France. She studied journalism at UT-Austin and received a master’s degree in liberal arts from SMU. Her short story “Virginia” can be found in Solamente en San Miguel, an anthology celebrating the magical Mexican town of San Miguel de Allende. She has written for Edible DFW since its inaugural issue in 2009. She became the magazine’s editor in 2010 and is the editor of Edible Dallas & Fort Worth: The Cookbook.

Scroll to Top