1 day 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
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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
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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
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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
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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
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Our Fabulous Faux Fall

Recipes and Photography by Ellise Pierce

If you’ve lived in North Texas for any length of time, then you already know that fall here is basically summer 2.0. Great for those who love the heat. But even for those of us who don’t, it means that some summer produce will just keep on going and, in some cases, yield another growing season, just as the first fall fruits and vegetables arrive.

This half-one-season, half-the-other used to drive me nuts. But now I look forward to this time of year, when you have to rely on what’s available instead of what you’d like to see. Alongside summer tomatoes, fall pumpkins for Halloween and pies appear. Mountains of zucchini remain while the early arrival of winter squash varieties begins. Instead of wondering when I can turn the oven on and make a crumble with pears (my favorite fall fruit), I try to let the weather, rather than the calendar, lead the way.

In the spirit of acceptance, I rely on recipes that aren’t quite fall and aren’t quite summer, but something that embraces both in some way.

So instead of a crumble, I make a Pear Granita—great for warm days—and pair it with fallish Texas Pecan Shortbreads with a milk-chocolate drizzle. It might not make sense to everyone, but it did to me, each part representing some aspect of the season. If you can find Comice pears, all the better. They’re the sweetest and most buttery of the pear varieties and worth every extra penny you’ll spend on them.

The last of the figs, roasted, with melty Gorgonzola and tarragon chicken tenders strike the right notes with every bite. I heap this on top of mixed greens because I like having something light underneath it all.

Then, as the weather cools, I lean on salads with a bit more substance, like this Chopped Roasted Broccoli Salad, with crunchy pine nuts, sweet currants and chunks of feta. Or if I’m short on time—and who isn’t?—I’ll grate up a zucchini or two and make these Zucchini Pancakes. I always forget how fast these go together and how easy they are to eat—I “tested” my way through half a batch.

My technique for cooking this time of year is a no-rules approach: I push to get beyond what I think I should be making because it’s officially fall, and instead think about what’s available right now and what makes the most sense. I like the idea of combining seasonal ingredients, such as pears and pecans, and putting a dessert together in a new way, one that speaks to a sense of place—and the summer-disguised- as-fall days. In the meantime, I’ll keep the thermostat on a cool 65 degrees. At least it’ll feel like fall inside.


Tarragon Chicken with Figs and Gorgonzola

Zucchini Pancakes

Chopped Roasted Broccoli Salad

Pear Granita with Texas Pecan Shortbread

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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

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