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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4 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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Okra, Corn and Fingerling Potatoes with Buttermilk Yogurt Dressing


Makes 6-8 servings

Buttermilk-Yogurt Dressing (Recipe follows)

1 pound okra

4 tablespoons olive oil, more for greasing the skillet (divided use)

1 pound fingerling potatoes, roughly the same size, halved

Sea salt and cracked pepper

1 ear corn, shucked

½ pint cherry tomatoes, halved

Small handful fresh dill, chopped

Small handful fresh chives, chopped


Make the dressing below and refrigerate until time to serve.

Preheat the oven to 425°F.

Put the okra on a large baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper to taste. Bake for 30 to 45 minutes or until well browned.

Put the halved fingerlings on another large baking sheet, add the other 2 tablespoons of olive oil, a little sea salt and pepper and toss. Put the potatoes insides down on the baking sheet and bake for 15 minutes or until browned on the bottom, then flip them over and bake for another 5 minutes or until cooked through—the smaller the potatoes, the less baking time it will take.

While the potatoes are roasting, put a little bit of olive oil in a skillet or grill pan and add the corn. Cook until lightly browned on all sides. Let cool, then slice off the kernels with a knife.

Toss the okra, potatoes and corn into a large bowl. Add the cherry tomatoes and chopped herbs. Serve with the dressing on the side.


1 cup buttermilk

1 cup Greek or full-fat yogurt

1 tablespoon lemon juice

1 tablespoon chopped chives

1 tablespoon chopped dill

1 tablespoon chopped basil

1 tablespoon lemon juice

1 tablespoon chopped shallot

Sea salt and pepper to taste


Whisk together all of the ingredients and taste for seasonings.

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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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