Author Archive

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

chanterelle tart 1

Flaky puff pastry cradles delicious butter sautéed chanterelles, a flowing golden egg yolk, salty prosciutto and lemony pea shoots in the perfect handheld tart. Second to the glorious fall months, spring has the best produce. Everything is delicate and full of flavor. This is the time of year when farmers run in white-hot fear of my annoying pursuit of pea shoots, chanterelles, morels, ramps, and baby anything. Just hand your entire stash over and no one gets hurt. So, when the first sight of spritely pea shoots appeared at the market, I became a greedy little troll and grabbed them all up.

prosciutto wrapped artichokes

Tender bright baby artichokes wrapped with savory prosciutto then roasted to perfection is an enticing appetizer or snack perfect for spring. The pecan trees are budding, my patio is free of snow, I’m already working on back-to-school recipe development for clients, and the house is being destroyed by a pack of wild girls on break from school, it could only be spring. Besides the resident 6-year-old and her friends running a muck around me while I work, I’m damn excited winter is over! To celebrate, I’m running away with some friends this weekend to the Texas hill country (near Fredericksburg). We’re glamping (camping

Strozzapreti with Beef Shank Ragù

Tender beef in an enticing tomato sauce that’s so easy it’s all made at once in the oven, deliciously coats sauce-grabbing strozzapreti in this lusciously rustic comfort food meal. So, I might have lied last week when I said the Boulevardier was my goodbye to winter. Turns out, we were due one last swift kick in the arse by the cold kiss of the old man yesterday and it brought me to my knees. All I wanted was comfort food midst the freezing rain and comfort food is what I got. With a few beef shanks in hand, the last jar of tomatoes



3 | March 6, 2015

I’m officially saying goodbye to old man winter with a “get the hell out of here” toast with this Boulevardier, a classic whisky twist on the Negroni, perfect for the occasion. Goodbye you grouchy old beast. It’s you not me, it’s you. We just really haven’t gotten along this year. Honestly, you haven’t gotten along with the entire country (I’m looking at you Boston). So tonight, I’m giving you one last hooyah and snuggling up with a big heavy comfort food dinner and a few Boulevardiers. Cheers Winter, be nicer next year. Side Note: One of my favorite Dallas restaurants is named after the Boulevardier for an obvious


It’s only Wednesday, but this week has been one for the books and I’m in need for something spectacular. Roasted fennel bulbs could really be the answer to anything in my book and anise-laced fennel caramelized in a delightfully sweet combo of Meyer lemons and honey seemed like it should do the trick. The drab dreary days of rain, mud, and snow have been beating us down here in Dallas for the past few weeks. Combine that with the fact that it’s damn near impossible to get projects shot in the studio for clients due to the pint-sized munchkin following me around (because

roasted winter vegetable soup

With the bitter cold and wet days of winter, all I crave is comfort and simplicity. This is especially true when it comes to food and you can always find a pot of soup on my stove when the weather locks us indoors with sheets of ice. One of our favorite soups to savor this time of year when the wind is at its coldest is this delicious Roasted Winter Vegetable Soup with Prosciutto Crisps. This might be the simplest soup recipe imaginable. It’s pretty basic and came to our house when an overflowing winter garden needed a good harvest. In Texas, winter

potato frittata

It doesn’t matter what time of year it is or what the weather is like, a weekend doesn’t go by without friends and family over for brunch at my house. Laughter in the air, kids playing at your feet, and enough amazing food for everyone — just does your soul good. You can pretty much always find a frittata on my brunch table and my frittatas are usually never without potatoes. Eggs and potatoes have always been a happy couple; just ask the beloved breakfast taco. One of my favorite frittatas, especially during the cool fall to winter months, is

Scotch Caramel Brownies

Luscious fudge brownies draped with smoky scotch whisky caramel sauce will knock the socks off that little red heart-shaped box of chocolates on Valentine’s Day. This crazy combo of dark chocolate and scotch will get cupid far on this night of love, at least in my whisky-loving world that is. Inspired by my absolute favorite chocolate truffle in Dallas, the Laphroaig Truffle from Dude, Sweet Chocolate, and my go-to brownie recipe from The Back In The Day Bakery Cookbook, this sinful caramel brownie is extravagant to say the least. I’m an avid whisky drinker while my sommelier husband is the wine snob of

Linguine with Red Clam Sauce

Linguine with Red Clam Sauce

4 | February 10, 2015

This isn’t really a recipe for Linguine with Clam Sauce but more of a recipe for Clams and Linguine with Red Sauce. I say that because a traditional red clam sauce is made by steaming pounds and pounds of clams, removing the clams from the shells, finely chopping, and then adding to a sauce. There’s not one damn thing wrong with that either, except for the scanty 20 minutes I have to get an epic family-style Valentine’s Day meal on the table. Our little family always has a Valentine’s Day dinner together. It’s an excuse for all of us to

Sautéed Mustard Greens in Chile Pequin Anchovy Butter

You never know what winter in Texas will bring. Some years the bitter cold and ice encapsulates us in our houses for months and leaves our gardens a bitter brown. Other years, we’ll never see a snowflake and days are confused for spring. Today, my garden is abundantly overflowing, a sure sign of a mild winter (so far at least). I have three raised beds in my backyard. One is an herb bed and the other two rotate with the seasons. In the winter, I like to plant squash, broccoli, cauliflower, and dark leafy greens because they hold strong in cold