Author Archive

mango curry shrimp

With the thermometers flirting with 100°F and my kid’s constant desire to be in the pool, it’s no doubt summer is officially here. That means my cravings for fruit and seafood are worse than a pregnant lady on a pickle binge. I’m going to have to make it to the coast for some snapper fishing real quick like or things could get ugly. To hold me over until I can escape this blazing hot concrete jungle, I’ve got a recipe for a sweet and savory mango sauce that I’ve been addicted to for years that goes great with seafood —

salmon farro bowl 1_low

With excited anticipation, my 6-year-old child has been awaiting this summer’s salmon season. For the rest of the year when salmon and watermelon (her second favorite summer food) are not in season, her wanting pleas are as annoying as a child screaming, “Are we there yet?” every three seconds on a road trip. Thankfully, the markets are finally stocked with fresh wild salmon, it’s back in our weekly meal rotation, and my sanity (what’s left of it) is intact. We try to eat seasonally as much as possible and that includes eating from our garden. The first of the summer

Dallas-Style Brisket Tacos

I threw my camera bag on the chair beside me, sat down in the cool iron chair on the patio, and moaned. I was nearing the end of searching for Dallas’s most iconic foods for an article I was writing for Flights.com and I was dreading looking at another plate of food. The telltale spicy smell of Tex-Mex cuisine was wafting from the kitchen as I watched a taxi full of tourists straight off the plane (complete with luggage) enter the restaurant. We were all in search of the same thing: Brisket Tacos from Mia’s Tex-Mex. When it comes to

Rhubarb Corn Cakes with Honeyed Whipped Cream

Back in the first week of May, I posted a photo on Instagram of some very delicious rhubarb corn cakes. In the coming weeks a few emails and even attempts from some of you followed which persuaded me to finally sit down and post the recipe (thanks for the push). This is a very simple recipe that was inspired by delicious looking, Little Apricot Cakes from Bon Appetit, that sadly I’ve never been able to get around to. So, when rhubarb hit the farmer’s market last month I instantly knew what I wanted to do. I started with a slightly sweetened

duck chilaquiles

I woke up with a soft humid breeze and the smell of sweet jasmine coming through my window. The Spanish moss swaying on the big oak trees reminded me I wasn’t in Texas anymore. I found myself on Avery Island, home of the McIlhenny family and their famous Tabasco Pepper Sauce. It was a beautiful and majestic place that inspired a heavenly plate of Duck Guajillo Chilaquiles upon my return home. avery island, louisiana With its simple ingredients, one would never guess that Tabasco is as unique and complex as the land it originates from. The recipe hasn’t changed since the original recipe

roasted_beets_6_low

Last week, I came across a bumper crop of beets at the farmer’s market and they were so gorgeous, I couldn’t pass them up. Sweet and earthy, nothing comes close to a roasted beet, except maybe a pickled one. Way back in the day (the glorious 80’s) when steakhouses ruled Dallas, I remember going out for dinner with my parents and bypassing  steak for the briny pickled beets on the salad bar. These days, pickled beets don’t last a second in this house — we all adore them. So, when I crave those zesty purple beauties and there are none in

raspberry coconut popsicles

The sweet smell of rain and the looming threat of Texas tornadoes have me fully aware that spring is here. Even though we relish the soft green flavors of spring, my family and I have been craving summer produce lately. Juicy tomatoes, luscious berries, and summer squash are what we’re anticipating with anxious excitement. Of course, once we hit tripple digit temperatures in two months, we’ll all be crying for a hint of fall. To give us a taste of what’s to come, my rambunctious curly-headed 6-year-old and I dove into a bag of frozen raspberries and made our favorite coconut milk

miso-pork-chops-collard-greens

Years ago, when I used to live in a small town and leisurely strolling through the grocery store was the highlight of my day, I met a man who had a serious devotion to pork chops. Standing at 6feet 5inches tall with salt and pepper hair, he had a thick Jamaican accent and adorned a different pair of overalls every time I saw him. We would always begin our conversations with a look into our shopping carts after bumping into each other in the spice aisle — and most definitely his would be full of pork chops. It’s here, in the middle

Apricot and Curry Lamb Pastries

There are days when the kitchen calls for no reason. No deadline, or assignment, or clients. Just a day to cook, taste, and create. These are my favorite days. As the clouds blocked the sun and the rain broke free from the grip of the sky, I played in the kitchen cooking lamb pastries to the sound of the water reviving the earth. It was a great day with a delicious reward. It’s these type of days that replenish the soul like the rain does for the parched ground. I tend to get so caught up in work, family, and life that I forget

grapefruit_2

A little while ago, before the husband was a wine slinging sommelier, he was a manager at a restaurant here in Dallas. It was a great time for me as I was the receiver of any extra supplies the kitchen might have had. House made pancetta, spices galore, and a hoard of pink peppercorns at my fingertips — I was a lucky gal. It’s been months since the hubs left the restaurant business but I’m still swimming in pink peppercorns. I love their fragrant floral pepperiness and after this plate of happiness, I realized there is so much more I could

chicken tortilla soup

Chicken Tortilla Soup

1 | April 9, 2015

There’s been a battle brewing between my husband and I ever since the day we got married. It’s not a battle of wits or who’s going to take the trash out, but a battle of tortilla soup. You see, there are two types of tortilla soups in my beautiful state of Texas that divides the north from the south. In the south, raining from San Antonio, the famous red tomato infused broth (thank you Mi Tierra) is king while the “clear” chicken based broth rules over Dallas and surrounding cities. For years, this war has plagued my marriage with my

crispy shallot deviled eggs

Crispy Shallot Deviled Eggs

1 | April 2, 2015

Deviled eggs. The quintessential Suhthuhn dish; except…wait, I’m from Texas, which isn’t the South; wait…except for the eastern ten counties, where it’s better to have a last name and ten grand than no last name and ten million. As the Facebook status says, “It’s complicated.” Only a tiny part of Texas is really the South; the rest is the Midwest, or Old New Mexico, or western Louisiana, or Baja Oklahoma, or the Gulf Coast, or TexGerman Hill Country–and then there are the cities…well, you get the point. Our food (and beer) shows our diversity. How, then, does the humble deviled