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Recipes

Malabar Spinach Souffle

“Souffle.” Did you get a little scared? The very word is enough to make most home cooks start shaking in their oven mitts. People dread the idea of making a souffle — it seems so fancy, so finicky, so… French. In fact, most Texans (and probably most Americans in general) have never made a souffle! …

Recipes

Nopalito Tempura

What food isn’t better when it’s fried? Why, none of course! Naturally, this goes for nopalitos as well. Let’s talk history for a minute. Deep fried fritters were introduced to Japan in the 1500’s by Europeans, namely the Portuguese. The Japanese added their own influences to this battering and frying technique thus creating…. (drumroll, please) …

Recipes

Loquat Prosciutto Pizza

Ah, pizza. Arguably the most beloved food of the 21st century thus far. What’s not to love? Crust, cheese, and of course toppings offer practically unlimited creative expression. But there is one great pizza debate that threatens to create a schism among pizza lovers everywhere. Does pineapple belong on pizza? Hawaiian pizza (although actually invented …

Recipes

Loquat-Habanero Marmalade

I’m a big fan of chile peppers in general, but habaneros have a special place in my heart (or… stomach?) Anyway, they’re probably my favorite chile, and I especially love them when used in a spicy/sweet combination. Habaneros have a distinctly fruity, floral taste that makes them the perfect pepper for sweet applications, like pairing …