2 days 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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Closing Time: Homegrown Cooks & Homemade Cookbooks



By Karen McCullough

Cooking was part of the landscape of my childhood. The lay of the land consisted of grandparents’ gardens and sampling such delicacies as rabbit, squirrel or black walnuts that had been shaken and collected from trees in the woods. Pickles, sweet and dill, jams, canned peaches and chutneys, leftovers of summer’s bounty, were stored on the shelf in the basement. As days dissolved into years and I started my own cooking traditions, I found that I relied heavily on what I had learned from family. Nothing could beat the aroma of onions frying in grandma’s kitchen or the scent of savory pot roast, wafting out the back door as I wandered in from school. My own children inherited these cooking genes and have become excellent cooks themselves. Not always using books, but experimenting and trying new things. Sometimes they work, and sometimes not, as was the case with my son Jacob’s recent experiment in replacing the anchovies in the family Puttanesca recipe with sardines. A little bit of Creative Cupboard Cooking on his part and a huge spirit of adventure yielded a meal he deemed uneatable yet ate anyway. The vegan Berry Pie recipe that was concocted by my daughter Hannah (see page 37) to satisfy her own developed senses for what a pie should taste like and the vegetarian diet she adopted when she was 15 is another example of homegrown. 

Tying my family together are cookbooks and recipes handed down and around through the years. The collection on my shelf is eclectic, ranging from titles like Pittsburg’s Own Cookbook published in 1951 (Pittsburg, KS) containing recipes both typed and handwritten by my Grandma Postai, to “Cooking With the McCulloughs”, a book hand designed by brother Kevin, sister Megan and brother-in-law Mark in 1992 for our family reunion. This title sits next to its sequel, “Second Helpings”, published in 1996 by the same family and expanded with more recipes. And finally, one that holds a special place in my heart, “Mom’s Recipes”, published in 1995 by my daughter Tessa’s kindergarten class. Thumbing through these books, random bits of paper fly out with recipes, handwritten by my Dad, Mom, Grandma, Aunt Ruthie and others, that release my senses once again into my food landscape. Speaking to me like the outlaw scents and harvests of my childhood, nostalgia drifts in along with the recipes and memories, preserved and passed on in these books. And then the phone rings and it’s my oldest son Ian in California asking for the Red Velvet Cake recipe because it’s his girlfriend’s birthday and he wants to make her a cake. At the end of the recipe from my Grandma Mac it reads: “your Dad liked this back when”.

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Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.

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