Edible History

The History of Hushpuppies and How to Make Them

How Native American maize became a Southern food staple.

05/15/2017 By Victoria Haneveer

Eat Fresh

Star Ingredient of the Season: New Potatoes

How to eat (and cook) our favorite underdeveloped tuber.

05/12/2017 By Victoria Haneveer

Eat Fresh

Star Ingredient of the Season: Fava Beans

How to eat (and cook) this neolithic legume.

04/26/2017 By Victoria Haneveer

Soul Patrol

Today's Soul Food Recipe: Smothered Chicken

How to make one of the best things to come out of Louisiana.

04/13/2017 By Victoria Haneveer

Crisp & Lovely

How to Fry Catfish Like a Texan

We eat half of all the catfish in the United States — cook it like you mean it.

04/05/2017 By Victoria Haneveer

Eat Fresh

Star Ingredient of the Season: Mangos

How to eat (and cook) this most versatile fruit.

03/31/2017 By Victoria Haneveer

One Potato

March 31 is National Tater Day

Whether you're celebrating sweet potatoes or starchy spuds, this is your holiday.

03/30/2017 By Victoria Haneveer

Playing Ketchup

Everything You Always Wanted to Know About Ketchup But Were Too Afraid to Ask

Thinking (and tasting) way beyond the Heinz bottle.

03/17/2017 By Victoria Haneveer

Eat Fresh

Star Ingredient of the Season: Asparagus

How to eat (and cook) our favorite edible lily.

03/14/2017 By Victoria Haneveer

Round & Round

Hack That Bagel Using Pizza Dough

We've finally found a worthwhile use for the contents of those ubiquitous metal tubes!

03/07/2017 By Joanna O'Leary

Eat Fresh

Star Ingredient of the Season: Onions

How to eat (and cook) this allium without shedding a tear.

03/02/2017 By Victoria Haneveer

In the Raw

Get Over Your Trepidation of Homemade Tartare

Specifically, when it's homemade by you.

03/01/2017 By Joanna O'Leary

Corny News

Today is National Tortilla Chip Day

One of Texas' most important holidays is February 24.

02/23/2017 By Victoria Haneveer

Round & Round

Why We Love Spiralized Vegetables

Is your spiralizer gathering dust? These recipes will bring it back to vibrant life.

02/22/2017 By Victoria Haneveer

The Crawfish Guide

Think You've Tasted It All? Here's a New Boil to Try

Behind the recipe made famous on Anthony Bourdain's Parts Unknown.

02/20/2017 By Alice Levitt

Pour

Sangria at Sassafras: A Refreshingly Delicious Drink In a Refreshingly Unexpected Locale

Bartender Eric Salzman learned to love sangria during a semester in Spain, and is spreading the love at this neighborhood dive bar.

02/20/2017 By Catherine Matusow

Eat Fresh

Star Ingredient of the Season: Broccoli

How to eat (and cook) George H.W. Bush's sworn enemy.

02/17/2017 By Victoria Haneveer

Getting Stuffed

February 18 is National Crab-Stuffed Flounder Day

Yes, apparently that's a thing. And this Saturday, you should take advantage.

02/15/2017 By Victoria Haneveer

Berry Good

Star Ingredient of the Season: Strawberries

How to eat (and cook) the tastiest member of the rose family.

02/09/2017 By Victoria Haneveer

Crying Fowl

Star Ingredient of the Season: Quail

These little birds are big on flavor.

02/03/2017 By Victoria Haneveer