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At the Table
Flavor Blend with Black Eyed Peas
In Austin, black-eyed peas are bridging Mexican and Mediterranean dishes with chef Nick Erven blending them into hummus with salsa verde.
Recipes
Spiced Red Lentils
These economical, nutrient-dense, and entirely plant-based spiced red lentils are a favorite meal-prep number from Eat Better, Sleep Better.
Recipes
Scotch Eggs
This is an excellent dish for breakfast, brunch, or even dinner. Blend eggs, sausage, parsley, chile flakes and a few more things, and you get the masterpiece that is Scotch Eggs.
Recipes
Marraqueta de Asado con Pebre
Nourishing and delicious-- this recipe for marraqueta de asado con pebre is a great sandwich recipe for when you're absolutely famished.
Cookbook Club
Sweet Potato Nachos
Adapted from Paula Forbes' The Austin Cookbook, this recipe for sweet potato nachos is the perfect warm and savory dish that's packed with flavor and perfect for an appetizer, side dish, or snack.
Recipes
Hokkaido Milk Bread Doughnuts with Duck Fat Caramel Filling
Emily Ackerman of The Hope Farm shares this recipe for decadent, rich, and fluffy hokkaido milk bread doughnuts with duck fat caramel filling.
Recipes
Roasted Oysters with Tuna Chorizo, Calabrian Chile Butter, and Manchego
These roasted oysters with tuna chorizo, Calabrian chile butter and Manchego cheese are a stunning presentation of the sea's bounty.
Recipes
Chilled Tomatoes and Burrata Dressed in Calabrian Chiles
Chef Joe Cash of Scoundrel in Greenville share's this summertime recipe for chilled tomatoes and burrata dressed in Calabrian chiles.
Recipes
Mister Mao’s Pani Puri
Sophina Uong shares her take on pani puri from her restaurant Mister Mao in New Orleans, hers incorporates fire water and strawberries.
