2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
View on Facebook
The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
View on Facebook
How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
View on Facebook
Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
View on Facebook

6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
View on Facebook

Falling for Fall

Photography by Ellise Pierce

As excited as I get at the sight of the first spear of white asparagus in the spring, I’m just as crazy over the arrival of autumn pears, which means that if the leaves aren’t turning already, they will be soon.

Fall has always been my favorite time of year, even more so after living in France, where the seasons change with regularity, and that is that. What’s available in the markets in July is long gone by October. In North Texas, it’s less easy to sense nature’s handoff from late summer to early fall. The thermostat may read “frozen margaritas,” while the calendar says “pumpkin carving—it’s Halloween.”

But come September, whether we’re ready or not, it’s time to swap out the summer zucchini for butternut squashes, because they are here, along with spaghetti, kabocha and red kuri, ready to be sliced, roasted and put to work. It is not, in my opinion, slow-cooker season, or time to turn on the oven for hours-long braises—not yet.

Rather, fall’s when we go a little less light, a bit more earthy, but still with dishes that can be made in advance, or partly so, because why not do as much ahead of time as possible? That way, the actual cooking process is more about assembly—and enjoying the meal. I made every one of these recipes in two parts, because that’s how I operate—a day to shop and prep, a day to cook—but it’s also something that anyone can do to save time in the kitchen. The prep can be anything from an overnight marinade, as with the Chicken + Corn Chili; making the dough in advance, and refrigerating it overnight, as I did for the Butternut Squash + Goat Cheese Croustade; or putting together the batter for the buckwheat crêpes, which became Swiss Chard + Mushroom Crêpes the next day. I also cooked the mushrooms and Swiss chard in advance, so when it came time to make the crêpes, there was very little left to do.

Any of these recipes are great for weeknight dinners or parties on the weekend. The Butternut Squash + Goat Cheese Croustade, along with a green salad, makes a perfect dinner—or first course for a dinner party. The crêpes can be made in advance and stacked in the fridge, just like the ones the street vendors sell in Paris, then reheated and stuffed with whatever you’re in the mood for. Here, I’ve used Swiss chard, because it’s so very right now, plus mushrooms, which amplifies the earthiness. Ancho Chicken + Corn Chili is completely different from Texas Red, and it’s meant to be—plus it’s a great way to use up the season’s last few ears. I keep a batch of crisp topping in the freezer all the time, so I’m always less than a halfhour away from a Pear-Apple Ginger Crisp. You can go all apple or all pear, and swap out rosemary or thyme for ginger—there’s no reason to keep herbs off the dessert tray.

These are some of my favorite ways to welcome fall, with recipes that are warming if the season cooperates, yet not too heavy if the pool’s still calling.


Chicken + Corn Chili

Butternut Squash + Goat Cheese Croustade

Swiss Chard + Mushroom Crêpes

Pear & Apple Ginger Crumbles

+ posts

Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(, follow her on Twitter (@cowgirlchef) and Instagram

Scroll to Top