Recipes View all

Hamburger Buns

Hamburger Buns

With Summer in full swing, we thought it appropriate to do justice to the backyard staple that is the hamburger. Joe Baker, Pastry Chef Instructor at…

Carnitas and Chicharrón Tacos

Driftwood Chef Omar Flores shares the recipe that won him the title at the North Texas Taco Festival's Taco Throwdown.…

Caramel Creme Sauce

Caramel Creme Sauce

Banana panna cotta with gianduja ice cream and kumquat marmalade - Oak's Sarah Green, the composer of this indulgence, shares her recipe.…

Roasted Banana Panna Cotta

Roasted Banana Panna Cotta

Banana panna cotta with gianduja ice cream and kumquat marmalade - Oak's Sarah Green, the composer of this indulgence, shares her recipe.…

Kumquat Marmalade

Kumquat Marmalade

Banana panna cotta with gianduja ice cream and kumquat marmalade - Oak's Sarah Green, the composer of this indulgence, shares her recipe.…

Kitchen Quixote View all

Kitchen Quixote: When I Worked at Local Yocal

Kitchen Quixote: When I Worked at Local Yocal

A carnivore in a butcher shop. Rich though he'd be a kid in a candy store while working at Local Yocal. He was mistaken.…

Kitchen Quixote: When I Worked at Cane Rosso

Kitchen Quixote: When I Worked at Cane Rosso

Cane Rosso let Rich Vana into the kitchen next to a 900-degree wood-fired oven. Then they put him to work. …

Kitchen Quixote: When I Worked At The Grape, Part 2

Kitchen Quixote: When I Worked At The Grape, Part 2

As Rich takes to the grill in The Grape's kitchen for Sunday Brunch, he is left pondering many life questions - the most pressing of which, 'How did I get myself into this?'…

Kitchen Quixote: When I Worked At The Grape, Part 1

Kitchen Quixote: When I Worked At The Grape, Part 1

The first three days in the kitchen at The Grape Restaurant are illuminating for our intrepid hero, as he gallantly undertakes the preparation and assembly of what is perhaps Dallas's most revered burger.…

Kitchen Quixote: When I Worked at Hypnotic Donuts

Kitchen Quixote: When I Worked at Hypnotic Donuts

James and Amy St. Peter let Rich work behind the scenes at Dallas's hottest and hippest doughnut shop. He hardly destroys anything. …

Gone Fishing View all

Gone Fishing: The Venerable, Vulnerable Cod

Gone Fishing: The Venerable, Vulnerable Cod

We sat down with Jon Alexis, owner of TJ's Seafood Market, to learn a little more about the storied, humble cod, its history and its future.…

Gone Fishing: Snapper

Drinking Up View all

Bread and Pastry View all

Pasta Dough (for Filled Pasta)

Pasta Dough (for Filled Pasta)

Lucia's David Uygur uses this pasta for stuffed pastas, as is it a soft, but resilient dough perfect for holding whatever's inside. …

Soft Pretzels

Dessert View all

Gianduja Ice Cream

Gianduja Ice Cream

Banana panna cotta with gianduja ice cream and kumquat marmalade - Oak's Sarah Green, the composer of this indulgence, shares her recipe.…

Drinks View all

Autumn Flip

Autumn Flip

Looking for a fall cocktail? The Cedars Social's Michael Martensen shares his recipe for the Autumn Flip - pumpkin ale and all.…

Dean Fearing’s Margarita