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
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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
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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
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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
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Publisher’s Letter Fall 2022

Well, I’m sure you are as glad as we are that Fall has come upon us.As I’m writing this letter, we just got a good drenching at my house a er not having any rain for two months. We hope that this issue gets you into the autumn spirit with our recipes and articles. Let’s cheer on sweet potatoes and pumpkins. It’f finally Fall!

So happy that Terri Taylor, (my sister and former Edible DFW editor) is back in our pages for this issue. We took a road trip to Denison where we stayed at the wonderful Texas Tiny Cabins, a short distance from all our stories.

We visited Grayson College, Hidden Hangar Vineyard and Winery and Ironroot Republic Distillery. All three stories are intertwined with mentions of T. V. Munson (known for saving the world’s vineyards from devastation) on the occasion of Denison’s 150th anniversary.

Terri also writes about Miss Fran’s Teaching Garden at Tool Elementary School on the western edge of Cedar Creek Lake, where gracious volunteers of the revived Cedar Creek Garden Club are instructing the children about growing their own food.  e young gardeners will be returning this Fall to find 28 new raised beds just waiting to be planted.

We hope you love the recipes in our Fall issue including Fall Feast, with recipes by Jordan Swim of Vestals Catering and enticing photos by Teresa Rafidi, and A Good Old Fashioned Fall, with seasonal drinks by Toby Thomason and photographed by Azure Photography.

We discovered  e Beulah Acres Agroforest, a hidden gem in Corinth, where Daniel Cunningham tells the story of how its team is pushing past the traditional tenets of sustainability and aiming for regenerative practices while also connecting with their community via classes on gardening, food preservation and preparation and fine arts projects. Teresa Rafidi captured the heart and soul of Beulah Acres through her images.

The new edible For Kids is back with some exciting stories, recipes and activities for the whole family.

Lastly, an articleentitled Is Plastic Waste the Cost of Eating? By Emily Payne and Danielle Nierenberg. Brought to you by Edible Communities in partnership with Food Tank.

So yes, it’s finally Fall, and we are so ready for it! We hope you enjoy reading our stories and making our recipes. Our whole team sure had fun putting it all together for you.

Nanci Taylor,

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NANCI TAYLOR is a third generation Texan whose family came to the state in the 1800’s to pursue cattle ranching and Texas has remained her home. She was born in San Antonio, but ended up in North Texas where she nurtured her Texas roots while attending college and raising two sons in Dallas. Proudly following in her parent's footsteps, Nanci plants and harvests the bounty of her own backyard garden in Old East Dallas. She keeps a busy calendar attending local food and ecology events, and on weekends she spends her time visiting with growers and food artisans at farms, shops and farmers markets around North Texas.

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