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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The Big Squeeze: It’s Citrus Time

As the weather turns colder and the selections at the market become more rooty, citrus begins to appear. It’s like a ray of hope, a bit of sunshine breaking through the grayest of seasons. Spring will return. It’s not here yet, but it will come. Citrus reassures us of that.

Besides a vague recollection of my mom serving Texas Ruby Red grapefruit halves with serrated spoons at Christmastime (which, despite insane amounts of white sugar heaped on top, I refused to eat), I didn’t make the seasonal connection.

I didn’t grow up eating oranges either. Sticky and messy, they seemed like far too much trouble to bother with. I didn’t like dealing with the pith, the seeds and the bits of peel that would inevitably wedge themselves under my fingernails. The payoff wasn’t worth the effort.

Fast forward to Florence, Italy, about 15 years ago. It was the end of winter, not yet spring, and I was taking Italian lessons at the Scuola Dante Alighieri and living with four other students in a grand house not far from the city center. One morning, I encountered freshly squeezed blood orange juice for the first time. When I saw this deep ruby red juice in a clear glass pitcher on the breakfast table, next to the pot of French-press coffee, baskets of saltless Tuscan bread and jars of jam and Nutella, I had no idea what it was. Tomato juice? Too thin. Everyone else seemed to like it. So I poured a little bit into a glass, just for a taste.

Sweeter than any orange I remembered and with an intense orange flavor, I was hooked at first sip. I poured myself a bigger glass before it was all gone and drank it every day I was there. I left wondering why I’d never heard of blood oranges before and if I’d ever have them again, which of course I did. But more than these oranges in particular, the experience of revisiting something I’d dismissed earlier was an awakening of sorts. From that point forward, I tried every kind of orange I came into contact with, because I didn’t want to miss out on something I might love.

Which turned out to be the right move. In Paris, mandarins and clementines from Valencia would arrive in the grocery stores sometime before Christmas, leaves and stems still attached, and I learned that these were great for traveling on trains or airplanes because they were easy to pack and easy to peel—the skin was already so loose, it was just a matter of pulling it off in one or two pieces. Plus, they had no pith, no seeds, and were as sweet as candy. I bought them by the dozen, and I’d eat two or three at a time, always in the afternoon with coffee or any other time I wanted a snack. Like the exotic blood oranges I’d tried in Florence, these mandarins weren’t something I grew up with.

In the Rio Grande Valley, the citrus capital of Texas, besides growing three major varieties of grapefruit, there are several varieties of juicing oranges available now, along with the thick-skinned, seedless navels—which are eaters, not juicers. Ripened on the tree and harvested just before shipment, they don’t have far to travel to our markets in North Texas, but I had to travel a long way to appreciate the significance of what was right here all along.


Orange Chicken Salad

Carrot Orange Soup

Orange Pistachio Cranberry Scones

Orange-Curaçao Chocolate Chip Ice Cream

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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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