Craft.
Sep18

Craft.

When I was much younger all I really knew about beer was that it wasn’t something you were supposed to enjoy. Wine, sure—I remember the swirling of the glasses and the uncorking and hearing about how these really old “vintage” wines were supposed to be so spectacular and all the ladies gathering around the table with whites and reds and crackers, but nobody ever said anything like that about beer. Beer was the cans on the bottom shelf...

Read More
Global Gastronomy
May09

Global Gastronomy

Incorporating the flavors of Asian cuisine in your own kitchen can be a little intimidating at first. But this month we’ll help you discover how to reinterpret a few everyday dishes with some unique twists that you and your family will love. Whether you are hosting a party or planning an easy weeknight meal, we hope we can open your eyes to a whole new world of flavor. Banh Mi Noodles 1 pound ground pork 1 inch piece of ginger, peeled...

Read More
Power Bowls
Mar13

Power Bowls

Get bowled over with nutritious meals!

Read More
Cooking for Comfort
Feb06

Cooking for Comfort

Whether it’s to a sick loved one or a friend living across the country, send your love with comforting recipes everyone will swoon over.

Read More
Juiced!
Jan03

Juiced!

Freshly squeezed recipes for the new year

Read More
From Our Table to Yours
Dec01

From Our Table to Yours

Each year we try to round up a handful of holiday favorite recipes from some of our corporate family members—recipes that remind us of our own traditions.

Read More
Cheers!
Dec01

Cheers!

The taste of the holiday season

Read More
Elevate Thanksgiving
Nov01

Elevate Thanksgiving

Yes, we all look forward to that giant turkey, cranberry sauce from a can, and sweet potato puffs, but this year, why not try presenting things in a new way to your guests?

Read More
Feel Good Fall Food
Sep27

Feel Good Fall Food

Eat healthy and stay full with fresh ingredients and flavors to make the onset of autumn a little better for your waistline.

Read More
Low and Slow
Aug25

Low and Slow

Trying tagine cooking

Read More
Your Fair Share
Aug25

Your Fair Share

State fair-inspired foods from your own kitchen

Read More
Staying Healthy, The Flavorful Way
Feb28

Staying Healthy, The Flavorful Way

Just because you want to eat healthy this year, that doesn’t mean that you need to sacrifice big, bold flavors!

Read More
Is Your Diet Aging You?
Feb28

Is Your Diet Aging You?

Want to look like a million bucks? You have to eat better.

Read More
Getting Back to the Garden
Jan31

Getting Back to the Garden

With spring just around the corner, it’s time to get back to the fresh and bright flavors, straight from the garden!

Read More
Cuisine: Heating Up – Calabrian Chiles
Dec30

Cuisine: Heating Up – Calabrian Chiles

As a culture we’ve got a fixation with spicy foods that’s tough to ignore.

Read More
Winter Comfort, Texas Style
Dec29

Winter Comfort, Texas Style

Straight to the healthy stuff in the New Year? To each his or her own, but there’s nothing right with getting back to our roots and enjoying some classics that we all know and love.

Read More
Hearty Holidays
Dec04

Hearty Holidays

This time of year can be one of the most stressful, especially when it comes to cooking.

Read More
From Our Table To Yours
Dec01

From Our Table To Yours

Our tradition at Living is sharing a few of our own recipes old and new with you, and we’re back with another handful.

Read More
Let’s Talk Turkey
Nov03

Let’s Talk Turkey

Put the best bird they’ve ever had on the table this Thanksgiving

Read More
Fries
Nov03

Fries

Who can resist a hot and crispy plate of French fries right out of the fryer or oven? More than just the fast food variety (delicious as they are), we take a look this month at a few takes on the perfect potato provisions—ready to be prepared in the comfort of your own kitchen. – Brandon Daiker Poutine This is a Montreal classic, and it’s easy to see why, if you think about the winter weather there. A portion of fries with gravy and...

Read More
Boneified
Nov03

Boneified

Ensuring your family’s food is rich in vital nutrients without losing flavor can be a challenge.

Read More
A Cup of Good Health!
Oct04

A Cup of Good Health!

The power of tea

Read More
Guilt-Free and Healthy!
Oct03

Guilt-Free and Healthy!

Dinner that everyone will love

Read More
A Modern Twist on Ancient Grains
Sep01

A Modern Twist on Ancient Grains

What’s behind this grainy renaissance?

Read More
Switch to Switchel
Aug01

Switch to Switchel

Possibly the Best Summer Beverage You’ve Never Heard Of

Read More
Crazy Indulgent Desserts…
Aug01

Crazy Indulgent Desserts…

No Oven Required!

Read More
Fancy Dinners From Your Freezer?
Jun28

Fancy Dinners From Your Freezer?

Our Best Make-Ahead Meals

Read More
Dig In!
Jun07

Dig In!

Discover Texan culinary delights you have to experience at least once in your lifetime

Read More
Cheers!
May04

Cheers!

How to Host a Tasting That’ll Make Your Guests Say “Yay!”

Read More
Texas Smoke
May02

Texas Smoke

The Art of Low and Slow Barbecue

Read More
For The Love of Peas!
Mar29

For The Love of Peas!

Though they may look unassuming, there’s nothing humble about tender, succulent peas plucked from the garden. Cloaked in deceptively ordinary looking pods, peas are bursting with sweet flavor and pack a snappy punch of vitamins and minerals. In fact, fresh peas are a nutrient-rich superfood considered to be beneficial for health and well-being. This year, consider starting a tradition of springtime “foraging” for new peas at your...

Read More
Simply Sous Vide
Mar02

Simply Sous Vide

For the last two months I’ve been cooking meat in plastic bags dunked into what amounts to a bucket of hot water. It sounds weird, but the results have converted this skeptic into a believer—steakhouse quality beef, impossibly juicy chicken breast, tender fish, and better-than-barbecue ribs. That’s the miracle of sous vide—all you need is a tall stock pot, some zip-top bags, a sous vide device, and something to cook! What the heck is...

Read More
Mood Food
Feb01

Mood Food

Perfectly romantic dinner plans Your heart is going pitter patter and you want to make sure that your Valentine plans are not just romantic, but perfect. So what’s the key to planning a great dinner and overall romantic evening during one of the most amorous times of the year? According to statistics by the National Restaurant Association, as many as 70 million Americans will be dining out on February 14. That means you want to make...

Read More
Coming to a Boil
Jan11

Coming to a Boil

2016’s Hottest Food Trends as Chosen by Nearly 1,600 Chefs Locally sourced meats and seafood reign atop this year’s list of the hottest food trends, fully detailed in the National Restaurant Association’s annual “What’s Hot” culinary forecast. Close runners up include locally grown produce, local sourcing, and natural ingredients produced with environmental sustainability in mind. Detecting a trend? More and more people are choosing...

Read More
Moroccan Chicken with Carrot Purée
Dec07

Moroccan Chicken with Carrot Purée

Brighten a drab winter evening with this colorful dish. Its complex flavor profile offers a perfect balance of spicy, sweet, and bitter flavors. Serves six. TIP: Prepare the carrot purée and your homemade harissa a day or two ahead of time.   6 boneless, skin-on chicken breasts, pounded to a ¾” thickness 16 tablespoons (1 cup) olive oil Salt and freshly ground black pepper, to taste 4 cups chicken broth 2 pounds carrots, cut into 1⁄4”...

Read More
A Cup of Christmas Cheer
Dec07

A Cup of Christmas Cheer

These traditional wintertime drinks are sure to spice up your holidays. Home-Whipped Bourbon Eggnog You can’t dispute the absolute excellence of a chilled glass of nutmeg-enhanced eggnog with a delightful spike of bourbon on Christmas Eve. Instead of serving your favorite folks the store-bought sludge—often pumped up with artificial sweeteners, corn syrup, carrageenan or other thickeners, and sometimes containing no actual eggs at...

Read More
From Our Table to Yours
Dec07

From Our Table to Yours

Everyone loves the holiday potluck—and every family has their own faves that have to be on the table at each get-together, many of which come with built-in history and special stories. We’ve gathered up a few of those favorites from our family here at Living to share with you. Pull up a chair! Chess Cake Country Peach Cobbler Maple Pumpkin Pie Chocolate Bourbon Pecan Pie Ham and Cheese Party Sandwiches Baked Stuffing Balls...

Read More
Dining Fine
Nov09

Dining Fine

Keep your kitchen interesting by choosing some luxurious culinary standouts. We’ve all been there. You’ve decided to commemorate a special occasion by cooking something a little out of the ordinary, and now you’re faced with the prospect of dropping a bill or two on some gourmet eats that you’re not entirely sure how to cook or use. We’re here to help! In keeping with this issue’s theme, we’ve decided to spotlight a few luxurious...

Read More
Peasant Noodles
Oct08

Peasant Noodles

1 cup all purpose flour, per person 1 egg, per person 2 cups chicken broth pan juices from roasting, optional salt, to taste »  In a large mixing bowl, add your flour (1 cup = 1 serving).  Add a little salt, then stir in your eggs (also 1 per serving). »  The dough will be dry—keep mixing and pressing the dough together with your fork until there’s a pretty solid dough with some remaining unincorporated flour in the bottom of the...

Read More
Pan Roasted Brussels Sprouts with Bacon
Oct07

Pan Roasted Brussels Sprouts with Bacon

1 lb fresh Brussels sprouts 6-8  ounces thick-cut bacon 2 Tbsp salted butter salt and pepper, to taste grated Parmesan cheese »  Preheat a large cast iron or non-stick pan over medium high-heat. While the pan is heating, cut your bacon into bite-sized pieces. »  Add the bacon to the pan and let it fry over medium-high heat. Season it with some black pepper. Meanwhile, rinse your sprouts, then cut them lengthwise down the center into...

Read More
Campfire Cocktails
Oct07

Campfire Cocktails

There’s nothing that goes together with the cool onset of autumn quite like a campfire with friends and family. Whether it’s actually tented-up in the great outdoors or just around the homestead firepit, this small batch of camping-inspired libations will be sure to keep you just as toasty on the inside as you’re feeling on the outside, with only a few small extras tossed into the camping chest. Hot Mint Chocolate Toddy  Fireside Old...

Read More
Roasted Garlic Chicken with Oregano, Lemon, and White Wine
Oct06

Roasted Garlic Chicken with Oregano, Lemon, and White Wine

8 chicken thighs 2 onions, quartered lemon, sliced 6 garlic cloves, peeled 4 Tbsp olive oil 1/2  cup dry white wine 1 1/2 cups chicken stock oregano sprigs salt and pepper, to taste »  Preheat the oven to 350 ºF. While it’s preheating, prepare your onion, garlic, and lemon. »  Place the chicken thighs, onion, lemon slices, garlic, oregano, and olive oil in a large bowl, salt and pepper to taste, toss to combine, then transfer to a...

Read More
Potato Puree with Roasted Garlic
Sep10

Potato Puree with Roasted Garlic

1 1/2 lbs potatoes 6 cloves garlic, unpeeled 1 Tbsp olive oil 8 oz. milk 1 stick butter, at room temperature 1/2 bunch of fresh parsley salt and freshly ground black pepper to taste »  Preheat the oven to 350°F. Put the unpeeled garlic cloves on a baking tray, drizzle them with olive oil, and bake for 30 minutes until tender. Peel the roasted garlic. »  Wash and peel potatoes, then put them into a saucepan with cold salted water....

Read More
Roasted Pork Loin with Bell Peppers and Zucchini
Sep09

Roasted Pork Loin with Bell Peppers and Zucchini

1 or 2 pork tenderloins (about 1 1/2 lbs total) 1 zucchini 1 red bell pepper 1 yellow bell pepper 2 red onions 10 oz. fresh or frozen peas 4 Tbsp olive oil salt and cracked black pepper to taste »  Preheat the oven to 350 °F. Combine some of the olive oil with salt and pepper and pour the mixture over the pork loins. Cover and set aside for 30 minutes. »  Cut vegetables into pieces and put on a baking tray. Add peas. Season with salt...

Read More
Homemade Feta and Nectarine Bruschetta
Sep08

Homemade Feta and Nectarine Bruschetta

1 baguette, thinly sliced into ovals 6 nectarines, thinly sliced (ripe but not too soft) 1 cup feta cheese, crumbled honey dried thyme »  Toast slices of bread in a hot frying pan. »  Arrange nectarines on the toasted bread.  »  Spread feta cheese over the nectarines. »  Drizzle with honey and garnish with...

Read More
Warm French Green Bean Salad
Aug06

Warm French Green Bean Salad

16 ounces fresh green beans 4 tablespoons olive oil 1 cup cherry tomatoes 2 tablespoons black olives, sliced 1/3 cup feta cheese, crumbled wheat croutons salt and pepper to taste »  Cook the green beans in boiling water for 5 minutes. Remove with a slotted spoon and transfer to colander. Heat a pan with olive oil, add tomatoes and roast them for 5 minutes, stirring occasionally. Add the green beans to the tomatoes and cook for 2...

Read More
Breakfast Egg Rolls
Aug05

Breakfast Egg Rolls

6 eggs 2 tablespoons milk salt and paprika to taste 3 cups baby spinach 12 slices of roasted bacon butter for coating skillet »  In a large bowl, use a fork to mix eggs, milk, salt, and paprika until well incorporated. Chop spinach and add it to the egg mixture, mixing slightly. Preheat the skillet with butter to medium heat. Pour 2 tablespoons of the egg batter into the hot skillet to form a thin crepe. Fry for about 2 minutes on...

Read More
Raspberry Chocolate Cake
Aug04

Raspberry Chocolate Cake

For the cake: 8 ounces dark chocolate 1/2 cup butter, at room temperature 4 eggs 1/2 cup sugar 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 tsp baking powder For the frosting: 3 1/2 ounces dark chocolate 1/2 cup butter, at room temperature  1/4 cup milk, at room temperature 1 jar raspberry jam chopped walnuts »  Preheat the oven to 350 °F. Grease your baking dish. For the cake, cut chocolate into small pieces and melt in a...

Read More
Lemon Curd
Jul15

Lemon Curd

zest of 2 lemons 1 cup sugar juice of 4 lemons 4 eggs, at room temperature 2 Tbsp. butter, at room temperature, cut into pieces »  In a medium bowl, mix zest and sugar, then add juice and mix well. »  In another bowl, beat eggs using a fork, then add the beaten eggs to the lemon mixture. Set aside for 30 minutes. »  Strain the mixture through a sieve to remove the zest, then pour it into the saucepan. Add butter, one piece at a time,...

Read More
Apricot Jam with Kernels
Jul13

Apricot Jam with Kernels

2 lbs. apricots 4 cups sugar 1/4  cup water »  Mix water and sugar in a large saucepan, bring to a boil, and cook on medium heat for 5 minutes until syrupy. »  Cut the apricots into halves and remove the pits. Crack the pits with a nutcracker to get the apricot kernels that are inside. Put the kernels into a hot skillet and toast them for 3 minutes, stirring well. »  Add the halved apricots and the kernels to the syrup. Bring the...

Read More