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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Texas Gazpacho

from Cool Summer Soups

makes 4 servings

1 poblano pepper
2 pounds tomatoes
½ red onion
1 garlic clove
1 cucumber, peeled and seeded (reserve about ¼ cup chopped for serving)
¼ cup raw almonds, plus more for serving
2 tablespoons red wine vinegar
¼ cup olive oil plus 2 to 3 tablespoons, plus more for serving (divided use)
Sea salt and pepper
2 eggs
3 or 4 thick slices stale bread

Roast your poblano pepper by putting it directly on the flame of your gas stove and burning it all over, turning as it blackens. (You can do this in an electric stove using the broiler.) Put it in a bowl, cover with plastic wrap and let it steam for 10 minutes. Scrape off the charred bits with your knife, cut off the top and split the pepper open and remove the seeds. Put this into your blender.

Put a large pot of water on to boil. Make an X on the bottom of your tomatoes, and when the water boils, drop them into the water and set your timer for 30 seconds. Remove the tomatoes, peel off the skin, rough-chop and put these in the blender. Add the onion, garlic clove, cucumber (remember to reserve ¼ cup chopped), almonds, red wine vinegar, ¼ cup olive oil and salt and pepper to taste. Blend until smooth and creamy. Taste for seasonings. Chill completely.

Meanwhile, make your hardboiled eggs. Put your eggs in a saucepan, cover with water and bring water to a boil. Reduce the heat to a simmer and set your timer for 10 minutes. Pour off the water and rinse with cold water. When the eggs cool, keep them in the fridge until you’re ready to serve your soup.

Preheat the oven to 400°F. Slice the bread into ½-inch cubes, toss them with remaining 2 to 3 tablespoons olive oil and a little sea salt and pepper. Spread on a baking sheet and bake until crisp, about 10 minutes. You can also make these in advance and keep in a plastic bag.

To serve, bring your soup out of the fridge, pour it into bowls. Chop the eggs and add to the soup, along with some of the chopped cucumber, a bit of chopped almonds and croutons. Drizzle with olive oil.

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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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