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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Holiday Gifts That Keep On Giving

For food lovers, nothing is so dear as a good cookbook. Even in the digital age, the look and feel of real paper pages hold deep and lasting pleasures no printout or laptop can match. A good cookbook also bears witness to how much it is loved in the form of accumulated stains and spots—something you’d never want on your laptop anyway. Here’s a new collection of cookbooks with Texas connections.


by PJ Stoops and Benchalak Srimart Stoops
(University of Texas Press, $35)

Comprehensive is right: This book details Gulf catch beyond typical favorites to include both bycatch—what the nets and lines bring up when commercial fishermen are mining for the likes of red snapper or shrimp—and what sports fishermen snag. Some you may never eat, but there’s so much we all could be enjoying, rather than wasting, say these authors who have championed bycatch awareness for years. Like Triggerfish—with its shellfish-like, buttery flesh—or something as elusive and exotic as a Whitefin Sharksucker, even periwinkles, which are tiny edible snails. Much attention is given to useful detail, from careless thawing (ruinous to good fish) to shucking oysters. Then there are the recipes, from the Stoops’ kitchen and the kitchens of their friends, many of whom are chefs. They range from basic bouillabaisse using Scorpionfish to Dog Snapper Tom Kha—covering a wealth of delicious ways with fish, often Thai-influenced, that may never have occurred to you. And here’s a little fact bomb to drop at your next cocktail party: Most male (larger) Blue Crab are exported live from Texas waters to Maryland, to meet the demand there.


by June Naylor Harris and Marshall K. Harris
(Great Texas Line Press, $5.99)

What a smart little book detailing the ins and outs of tailgating, anchored to the Harrises’ experience at Texas Christian University. They share eight menus, with tons of tips on local foodie ingredients, plus recipes that will travel far beyond the football stadium parking lot. Consider that there are two barbecue menus: Texas, with beef brisket, and Southern, with pulled pork. A chile con queso that walks the line between Velveeta and cheddar. And saucy chicken tinga stars in one of their tacos. Go ahead and buy these by the dozen. Perfect for stocking stuffers or hostess gifts. That is, excluding the one you keep for yourself.


by Alex Snodgrass
(Houghton Mifflin Harcourt, $30)

The first cookbook for local blogger Alex Snodgrass is a spinoff of her award-winning blog of the same name. It’s also No. 3 in the Whole30 endorsed cookbook series—so the recipes are either Whole30 diet compliant or close to it. Each recipe comes with a key that tells you if it’s gluten-free, dairy-free, Paleo, Whole30 or grain-free. The dishes reflect many of our regional preferences, so there are whole chapters on Tex-Mex-y things, Southern-influenced dishes and Italian favorites (look closely and you’ll see a couple of photos at Jimmy’s Food Store). What a novel idea to use collard greens to wrap chicken “burritos.” And her Cajun Crab Cakes with Remoulade look delish. So, too, her oven-cooked Crispy Okra Fries. But you’ll have to wait a little for this gem. The release date is Dec. 31, just in time for New Year’s resolutions.


by Priya Krishna with Ritu Krishna
(Houghton Mifflin Harcourt, $28)

This delightful cookbook springs out of Dallas, where the author grew up. The mostly vegetarian recipes are the result of what happened when her mother’s Indian roots reseeded, as it were, in not-so-Indian North Texas soil. Working mom Ritu was pulled between time constraints, yearning for familiar flavors and American children clamoring for spaghetti and pizza. So she developed her own hybrid Indian-American way of cooking. We love the idea of poblano peppers stuffed with Indian-spiced white beans. Also, using feta instead of paneer for the pureed spinach dish saag paneer. Yes, there’s a different spice/seasoning vocabulary and the methods are one-off from typical American, but the Krishnas got this and you will, too: They make it easy. Even fun.


by Adán Medrano
(Texas Tech University Press, $29.95)

If ever there were a cookbook for these times and this place, it’s Don’t Count the Tortillas. The phrase harkens back to something the author’s mother said when he was a child watching her make tortillas: It is less important to count them than to heed the broader experience of food and how it binds us—to each other and the land. Medrano gives an intimate history of the people, food and folkways of Mexican Texas without borders or walls—from the indigenous tribes to the “immigrants,” which included invading settlers. Then he follows with recipes, some ancient and some modern, but all connected to ancient roots, ranging from Mesquite Candy Balls to a dazzling Chile con Queso Soufflé. Recipes as simple as Chicken in Chipotle Sauce or authentic Nacho’s Especial leap off the pages and beg to be tried.

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KIM PIERCE is a Dallas freelance writer and editor who’s covered farmers markets and the locavore scene for some 30 years, including continuing coverage at The Dallas Morning News. She came by this passion writing about food, health, nutrition and wine. She and her partner nurture a backyard garden (no chickens – yet) and support local producers and those who grow foods sustainably. Back in the day, she co-authored The Phytopia Cookbook and more recently helped a team of writers win a 2014 International Association of Culinary Professionals Cookbook Award for The Oxford Encyclopedia for Food and Drink in America.

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