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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editorsLtr(L-R) Food writer Kelly Yandell, editor Terri Taylor,
publisher Nanci Taylor
and baker Kate Nelson (Photo by Pitts Yandell).

Being editor of Edible Dallas & Fort Worth certainly has its perks. Here was food writer Kelly Yandell, standing at my front door with a plate of sweet potato-squash pie in one hand and a mug of creamy parsnip soup in the other. As the magazine’s recipe developer, she’d whipped up these goodies and figured her editor might want a taste. Well, heck yeah.

Christmas came knocking again when Piecurious Catering’s Kate Nelson delivered a sampler of pies. Publisher Nanci Taylor had discovered Piecurious and was impressed with Kate’s commitment to using seasonal ingredients. Kate comes from a long line of bakers, and her Nana Fran’s Pot Pie graces the cover of this edition.

“Pie is a metaphor for life,” Kelly begins in her ruminations on the deeper meaning. “It is imperfect.” Those old recipes on tattered index cards are what connect us to earlier years, to past gatherings, to friends and family, some here and some gone.

Our family’s holiday meals are usually chaotic, sometimes full of drama and, for the most part, a whole lot of fun. They always include a multitude of both pies and generations. No, we’re not Italian—though our extended family sounds a lot like Jim Blumetti’s. As a child, the Dallas filmmaker lived with his Italian-American grandparents, and he loved hanging out in his Nonna’s kitchen. He developed his gourmet line of pasta sauce to give his own children a sense of heritage. Writer Nancy Krabill, who tells Jim’s story, is an aficionado of all things Italian. She and her husband Gary take tour groups there several times a year.

Though unintentional, there’s an Italian thread running through the weave of this entire issue. When I joined writer Kim Pierce and City Archivist John H. Slate to choose photos for our Dallas Farmers Market pictorial, I spotted the face of one of my former neighbors, Joe-Joe LaBarba, in a photo from the 70s. Joe-Joe, whose family began American Produce Company, was proud of his Italian heritage.

Alfonso Cevola, author of the popular Italian wine blog: On the Wine Trail in Italy, tells a delightful story about the hoja santa leaves he grows for the ladies at the Mozzarella Company. They wrap the peppery leaves around their prize-winning goat cheese, one of six local cheeses chosen by Rich Rogers of Scardello’s for our holiday cheeseboard. We’ve included local wine recommendations from sommelier Hunter Hammett and local beer pairings from Scardello’s Lance Lynn. In a related story, writer Teresa Gubbins gives us the scoop on new craft brews coming soon to North Texas.

As Peter Scardello, Rich Roger’s Italian grandfather, taught him: Food is more than something you eat. It’s something you share with friends and family. Savor this holiday season and be generous. Edible Dallas & Fort Worth wishes you and our local food producers a prosperous and happy New Year with plenty of rain.

– Terri Taylor

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As a kid, TERRI TAYLOR refused to eat her vegetables. Her veggie-phobia was cured in 1977 when she spent eight months working on farms in Norway and France. She studied journalism at UT-Austin and received a master’s degree in liberal arts from SMU. Her short story “Virginia” can be found in Solamente en San Miguel, an anthology celebrating the magical Mexican town of San Miguel de Allende. She has written for Edible DFW since its inaugural issue in 2009. She became the magazine’s editor in 2010 and is the editor of Edible Dallas & Fort Worth: The Cookbook.

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