Specials / My Recipes

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 By Luke Chavez    Specials    January 27, 2022 

Frittata Verdure

My favorite recipes tend to be ones that serve as a technique and ratio guide, leaving ample room for experimenting with flavors. These are the versatile recipes that I turn to when assessing what's...

 

Roasted Brussels Sprouts, Squash & Halloumi

Brussels sprouts are sadly in the category of misunderstood produce. When poorly prepared, such as being boiled to oblivion, they become bitter and mushy, a taste that is sure to leave a negative...

 

Eggplant Parmesan

At about this time every winter, I find myself missing the sun-kissed flavor of tomatoes from our late-summer garden. The flurries of snow and cold have given me a serious case of wanderlust, and...

 

Black-Eyed Pea Empanadas

My mother's family has roots in Texas, which often influences our holiday gatherings. In Texas, as with much of the South, eating black-eyed peas on New Year's Day is thought to bring good luck and...

 

The proof is in the dish

Since Teeny McMunn's retirement earlier this year, Luke Chavez has been sharing his recipes with readers each week. The Times enjoys hearing recipe feedback, and learning about ways that each reader c...

 

Dill-Lightful Deviled Eggs

Of all the holiday parties, one of my favorites to host has always been New Year's Eve. Combining the effervescent excitement of counting down to midnight with my love for fancy finger foods and...

 

Gingered Waldorf Salad

For the food-obsessed, like me, planning a menu for a holiday fête can take weeks of research and recipe testing. While Thanksgiving is often made up of standard classics to pair with turkey, for me...

 

Eggnog Panna Cotta

Among the things I love about living in Waitsburg are the packages of homemade Christmas cookies that we receive from several of our neighbors this time of year. Brightly frosted sugar cookies,...

 

Cranberry Pumpkin Bread

While, to some, cranberries are seen only on holiday tables in the form of a jellied sauce out of a can, for me they are a beloved year-round ingredient. The bright red fruit, with its distinctive...

 

Roasted Beet & Citrus Salad

After a decadent week of holiday cooking, made with ridiculous amounts of butter, heavy cream, and cheese, I found myself craving a salad. In times like this, I turn to nutrient packed and brightly...

 

White Bean, Turkey, and Kale Soup

After a whirlwind week of menu planning, shopping, and cooking, all for one holiday feast, the next day can leave one with little energy to make another meal. Thankfully, leftover turkey is a...

 

Apple Pecan Sweet Potatoes

Recipes for holiday side dishes can vary greatly across the country, and opinions on proper preparations can be a source of debate, even within families. My Aunt Gail learned this the hard way while...

 

Green Bean Casserole

When it comes to feeding a crowd, few things can satisfy like a bubbling creamy casserole. Green Bean Casserole is a retro dish from an era when canned and frozen foods were elevated to symbols of...

 

Pumpkin Sage Rolls

The beauty of autumn is in full colorful display, and the countdown to one of my favorite holidays, Thanksgiving, has officially begun. A celebration of the season in the form of a lovingly prepared f...

 

Sage Biscuits and Sausage Gravy

Biscuits and Gravy is a dish that can swing wildly from utterly delicious to painfully disappointing. Seemingly on every breakfast and brunch menu across the country, this comforting classic often...

 

Bacon Jalapeño Poppers

To say that Texans love their food is an understatement. As a kid, most of my summers were spent visiting my beloved grandparents and extended family in the great Lone Star State. Born and raised on...

 

Kabocha Squash and Celery Root Soup

Autumn, with its crisp sunny days and frosty nights, such as we have had this past week, is my favorite time of year. Watching the leaves change color, donning cozy sweaters, and tending bubbling...

 

Walnut & Basil Pesto

This past summer, with its long dry heatwave, was difficult on several plants in our kitchen garden. I had lost all hope for our row of basil plants in August, as they looked quite sad and limp. Now,...

 

Pizza Margherita

Summer is over and after what felt like forever, our tomatoes have finally ripened. To celebrate, this week ripe tomatoes have made an appearance at every meal, in salads, on sandwiches, tossed in...

 

Roasted Squash Risotto

At the age of twelve, I attempted my first risotto. I stirred and stirred, carefully following the instructions in a copy of Bon Appétit magazine. Slightly panicked that it wasn't looking right, I...

 

French Onion Soup Gratinée

When I lived in Seattle, one of my favorite spots for relaxed dining was Le Pichet on First Avenue, just up the hill from Pike Place Market. Watching traffic pass by, while enjoying refined bistro...

 

Fresh Peach Tart

Last week, we were gifted a bountiful bowl of fresh local peaches. Few summer treats are as special as the first juicy bite of a perfectly ripe peach at peak season. With a family birthday coming up,...

 

Gnocchi with Kohlrabi

Kohlrabi, with its funny name and alien appearance, is the type of overlooked vegetable that can seem intimidating to most home cooks. Originating from northern Europe, kohlrabi is in the brassica fam...

 

Pollo en Salsa Verde con Queso

Often, my kitchen inspiration is based on what is ripe and ready for picking in the garden. Our backyard has provided an abundance of tomatillos and chili peppers this week, which instantly had me...

 

Green Chili Bison Burger

America has a love affair with cheeseburgers. From fast-food to fine dining, there are different versions of this national favorite in every region. Inspired by the bounty of green chilis ready for...

 

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