Between Easter and Mother’s Day across the state of Texas, you’ll find dewberries growing wild along fencelines, in ditches, and in sunny pastures. These low-growing, thorny vines produce berries similar to a blackberry, although they are an entirely different subspecies within the Rubus genus. Though they are smaller, they taste comparable. As they grow, they…
It’s human nature to root for the underdogs. I see it time and time again in movies, books, and sports, but somehow we overlook the unsung heroes when it comes to food. The internet goes crazy for ramps and morels each spring, but what about the humble radish? Or flank steak, a cut of beef…
One of the most underrated spring vegetables in the garden is a new potato. Particularly the little bitty ones the size of a golf ball. In fact, I think digging them up to discover how many (or few) potatoes you have is the best part of growing them. I love eating them in a variety…
Winter and spring are the best times to cook with carrots. Freezing temperatures convert the starches in the root vegetable to sugar, making them sweeter. Cooking them in the oven at high temperatures compounds that sweetness by caramelizing the outside. Roasted carrots are delicious and economical. Yet somehow they’re completely underrated! Of course, we want…
My creamy spinach and rice recipe, also known as spanakorizo, is the Greek version of an Italian risotto. Lemon, fresh dill, and feta cheese are blended into the silky rice to add vibrancy and make it “pop.” It’s anything but boring! This is one of my favorite side dishes to make because it’s healthy and…
This recipe is a cross between two Italian classics: porchetta and milk-braised pork. When I saw the beautiful fat cap on the pork shoulder I picked up from my local butcher shop, I knew it needed to be scored and heavily seasoned with porchetta spices. After browning it much like a skin-on duck, (starting in…