Author Archive

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 with mustard vinaigrette

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


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


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

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