The sweet, juicy fruits in this cool drink are stars in the Ayurvedic healing system for the nutrition and purification they provide.
- yogurt
- water
- soft dates
- ground cardamom
- raw sugar or honey
Redolent with the flavors of autumn, this trio of luscious soups is perfect for sharing with friends and family.
- extra virgin olive oil
- water
- apple cider
- white miso
- sea salt
- ground cardamom
- nutmeg for garnish
Lassi is cool and refreshing, lighter than yogurt, and loaded with digestion-friendly lactobacilli.
- fresh organic yogurt
- ground ginger
- ground coriander
- salt
Dal is easy to digest and filled with protein, vitamins, fiber, and lots of flavor.
- turmeric
- ground cumin
- ground coriander
- ground ginger
- fresh organic spinach
- fresh lemon juice
- rock salt
This classic spice mix from Argentina livens up portobellos, summer squash, eggplant, fresh fennel (sliced 1/2 inch thick), and more. You can vary the proportions of oil and vinegar to suit your taste. Replace parsley with cilantro and vinegar with lime juice for a fresh twist.
- olive oil
- red wine vinegar
- dried oregano
- Salt and pepper to taste
- salt
- 400ml tahini
- garlic
- chickpeas,
- pepper
- sumac [or paprika]
- water
This recipe is from Executive Chef Jason Gould of Gravitas in Houston. It was featured in the October 2005 issue of Texas Monthly.
- olive oil for sautéing
- thyme
- kosher salt and freshly ground pepper to taste
- tomato juice
- canola oil for sautéing
- shaved or grated Parmesan Reggiano
Brought to you early…Share a tropical treat with your family this Easter.
This recipe was featured in the January 2003 issue of Texas Monthly’s “On The Road.” With the compliments of Chef-owner John Eschenfelder of Homestead on the 19th, Huntsville
- Kerrs canned mango nectar
- pineapple juice
- brown mustard
- Allspice
Featured in the September 1985 issue of Texas Monthly
taken from The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman
The secrets of this soup are the noodles (which absorb other flavors beautifully), the hot-pungent mixture of serrano and fish sauce, and the nice range of colors and texture, varied but not jarringly so. It’s best on a spring or fall day, not hot but not really cold yet, with a waft of assimilation in the air.
- cilantro
- scallions
- shallot
- medium onions
- bamboo shoots
- dried lily buds
- fresh lemongrass
- Fish sauce
- Salt
- Pepper
- Bay leaves
- White wine
- Coriander
- Olive oil
- garlic
This recipie was featured in the August 1995 issue of Texas Monthly. It is from the Coyote Cafe in Austin.
Chile-seasoned grilled swordfish stands in for boring old turkey, arugula takes the place of iceberg lettuce, and crisply fried applewood-smoked bacon replaces the listless everyday stuff
- swordfish filets
- applewood-smoked bacon
- thick slices brioche or other sweetish egg bread
- arugula