2 days ago

The Heritage Table
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
View on Facebook

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

Our Seasonal Pick: Pecans Yes, Pie No


Sometime in the fall, a large wooden bowl would always appear on the marble coffee table, filled with round and wrinkly walnuts, tear-shaped almonds with pinholes in their light shells, Brazil nuts that looked like bear claws and the most exotic-looking of all, the ones with the black tiger stripes—pecans.

They were always given to us by somebody who had pecan trees around Denton, my hometown. It may have been Mr. Masch, the farmer who brought brown eggs to my dad’s office. Maybe it was the woman who sold bags of homemade peanut brittle from the Baptist church. I remember they were special because they were grown nearby.

I never ate them. They sat in the bowl with the silver nutcracker, and every now and then, Daddy would crack open a few and eat them, and he would make such a mess, sharp bits of shells everywhere. It all seemed like too much trouble.

Later in the fall, my dad would shell all of the pecans, and mom would put them in Karo-laden pies with crusts made with Crisco. I remember not liking pecan pie on principle before I tried it. If everyone else (my brother) liked something, then I wasn’t going to. Persnickety, that was what they called me.

But pecans, that’s another story.

A light toast, I’ve learned, brings out their sweetness along with a slight caramel note. Done just right, in a cast-iron skillet over low heat, they’ll brown to the point of slight crispness. Then on the inside, they’ll still be soft, rich with sweet oil.

A pecan farmer who lives not far from Denton sells his pecans out of the back of his truck in the parking lot of the Catfish King restaurant on University Drive, about a mile off of the freeway. I don’t know his name, but I know his pecans, sold in 1-pound bags, already shelled. I always took a few pounds back to France with me, even though it meant leaving behind something else.

Every time I drive past the Catfish King, I wonder if he’s going to come this year, and how I’ll know if he does. I guess I’ll just keep driving by, with a couple of twenties stuffed in the console underneath my phone charger and napkins, hoping that he’ll show.


Pecans, Five Ways

+ 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