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Julia Poplawsky, the new head butcher at Dai Due’s soon-to-open restaurant and retail store, is from Boerne but learned butchery in San Francisco before returning to Central Texas.

Broyles: Dai Due’s new butcher breaks molds, stays curious

Early last year, Julia Poplawsky was in San Francisco learning the art of butchery, and she was a Google search away from a new life in Austin.The Boerne native had been missing Central Texas and knew that her newfound love of cutting meat could be the key to finding an ...

Corn Cake Stacks with Aged Cheddar and Arugula is one of the recipes from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell.

 Relish Austin: Four of this summer’s best cookbooks

Some days, what we cook is fueled by what we have. On others, we cook to please a crowd or what our bodies are craving. With school out and the official start of summer around the corner, that might mean figuring out what to do with the copious cucumbers coming ...

Kate Payne ferments fruit juice to make vinegar and stores the mothers of the vinegar in loosely covered glass jars.

Broyles: ‘Hip Girl’s’ author Kate Payne on keeping up your kitchen mojo

Kate Payne has 17 kinds of homemade vinegars in her kitchen.Among them are strawberry, blackberry, apple, pear, peach, concord grape, prickly pear and cranberry, all made in Payne’s East Austin kitchen from fruit as local and freshly harvested as she could get.Do-it-yourself projects aren’t just something Payne does to stock ...

After baking the first side of the dough over high heat, use tongs to flip the dough to the indirect heat side of the grill and then add topping ingredients.

Broyles: Grilling artisan-style pizzas in your own backyard

If you can grill hamburgers, you can grill a pizza. But grilling a pizza? Wouldn’t it be easier to get one delivered? Of course it would be easier to call Domino’s, but the same is true when going to the effort of making something more familiar on a backyard grill, ...

Bruschetta with Gorgonzola, Apples and Brandy is one of the dishes from a recent dinner party hosted by a group of friends who have been cooking together since 2000.

Broyles: Cooking club celebrates 14 years of monthly dinners

One Sunday a month for the past 14 years, Nydia Heintz, Fiona McInally, Sara Tucker, Linda Light and Glenda Lee have cooked dinner together.The enthusiastic cooks met through a community message board on Cooking Light’s website back in 2000. The magazine had run a story about groups of people who ...

Austin author Georgia Pellegrini picks a dandelion for a dandelion salad, one of the dishes from her new book, “Modern Pioneering.”

Broyles: ‘Modern Pioneering’ author Georgia Pellegrini on reconnecting with your roots to feed your soul

It’s a Tuesday, and Georgia Pellegrini is coming off a three-day technology fast.The East Austinite is in the middle of a media blitz for her latest book, “Modern Pioneering,” which included the Austin Food & Wine Festival last weekend, a visit from a production crew from “The Chew” and a ...

One of the most popular fusion tacos in recent years has been the Korean beef taco, like this one from “Global Kitchen” by David Joachim.

Relish Austin: How to rock fusion tacos at home

We tend to snub our noses at the word “fusion” when it comes to food.After two decades of chefs mashing up every cuisine imaginable to create one too many fried wonton-topped chicken salads, the food professionals who wanted to be taken seriously backed away from using the “f” world.But that ...

You can make quiche in a deep pie plate, but a springform pan also works well. Leave plenty of dough hanging over the edge so the dough doesn’t slide down the side of the pan while the quiche bakes. You can cut off the excess dough after the quiche has baked.

A trio of egg-cellent quiches for Easter

The egg salad can wait.After Easter, many of us will be eating hard-boiled eggs until we can’t stomach them any more, but on Easter morning, why not spring for a quiche, a much more elegant and brunch-worthy dish suitable for guests or a quiet morning with the family.Easy to make ...

Kitchen Arts & Letters is a 30-year-old cookbook store in New York City that sells all kinds of new and used cookbooks, some of which you can’t find elsewhere in the U.S.

Broyles: Exploring New York’s Kitchen Arts & Letters, Union Square farmers markets, Brooklyn food scene

“Do you know when the next issue of Kinfolk is coming out?”I’m in Kitchen Arts & Letters, the New York City cookbook store that is considered one of the best in the world, and a customer is asking about a high-end food magazine that is too cerebrally foodie for even ...

Ira Kaplan, co-founder of Keep Austin Fed, collects donated meals from the Snap Kitchen in early March.

Keep Austin Fed keeps food out of the trash, gives it to Austinites in need

Ira Kaplan can’t stand to see even one loaf of bread go to waste. About eight years ago, the longtime Austinite was eating dinner at Mandola’s Italian Market at the Triangle and saw an employee bagging up dozens of loaves of bread in a trash bag. Earlier that evening, he’d ...

Microwave sales have fallen in the past 10 years, but does that mean Americans are giving up on what some call the last truly new kitchen technology?

Broyles: The microwave is here to stay

We’ve come a long way from the Radarange.That was the original name for the microwave when it was invented after World War II, but it took another 20 years for the newfangled cooking device to become affordable enough for the average American home.Throughout the 1970s and ’80s, as women were ...

Energy drinks have been around for a while, but in the past decade, we’ve seen a push toward increasingly caffeinated drinks, from green teas to cold-brewed coffees.

Broyles: 12 grocery store bestsellers that weren’t in your cart 10 years ago

When was the last time you went to the grocery store and didn’t see the words “quinoa” or “gluten-free”?Ten years ago, this wasn’t the case, but it only takes a few years for a food product (or trend) to go from practically unknown to nearly ubiquitous.Finding new items in the ...

For the past few years, kale has been the hottest leafy green since spinach, which is probably why it’s a frequent item in my community-supported agriculture box during the cold weather months. From kale “chips” to a simple saute with garlic and olive oil, there’s no excuse not to eat your greens this time of year.

From the Field: Seven ways to cook greens, from kale chips to collard wraps

Just about every kind of leafy green loves the kind of cool weather we’ve had this spring.I have two kinds of kale growing in my garden, not to mention spinach, cilantro and baby lettuces that are still in their infancy.Even with my not-so-green thumb, I can grow enough of those ...

Each grocery store chain has a different way of handling Austin’s year-old ban on single-use plastic bags. H-E-B sells thicker plastic reusable bags for as little as 25 cents each.

Broyles: A look back at a year of Austin’s bag ban, the good, the bad and the grumpy

One look at the choppy white sea of plastic bags, I knew the conversion was complete.It was Thanksgiving, and I was back in my hometown in Missouri buying some groceries with my dad, who’d volunteered to prepare the church’s free community dinner.I was there to help him get the last-minute ...

3-D printers can create elaborately designed foods like these geometric sugar cubes from 3D Systems’ new ChefJet machine, which will be available later in 2014 and cost several thousand dollars.

Broyles: Will 3-D food printers really change how we eat?

South by Southwest Interactive returns this week, and the food panels look a little different than they have in recent years.Usually, we see a mix of panels that include sessions about food in new media (social media, Yelp, blogging, apps), the influence of food celebrities (Anthony Bourdain, Eddie Huang) or ...

K.R. Wood likes to tell the history of Texas through songs and food. He recently prepared chili, cornbread and peach cobbler ahead of Texas Independence Day, which is March 2.

Broyles: Celebrating Texas Independence Day with a singing chuck wagon cook who knows his history

Texas was a republic for only about a decade, and we’re as independent in spirit now as we were more than 175 years ago, when delegates at Washington-on-the-Brazos signed the Texas declaration of independence.That was March 2, 1836, just days before the end of a 13-day siege at the Alamo ...

Don’t like cabbage? Consider replacing it with endive when making a slaw, as in this pistachio apple slaw from “Nom Nom Paleo” by Michelle Tam and Henry Fong.

When all else in your CSA box fails, make slaw

Cabbages and carrots are two vegetables that I’m happy to let someone else grow.I’ve tried in years past to grow my own, but both items take too long to get very large and take up a little too much space in my not-so-big square-foot beds.In the cold weather months, I ...

Strawberry Balsamic Pie is one of the striking dishes in the new book, “The Four & Twenty Blackbirds Pie Book,” by Emily and Melissa Elsen.

Relish Austin: From pie to tequila, put strawberries to work this Valentine’s Day

I don’t know many people whose eyes don’t light up at the sight of strawberries. With little green hats that make them easy to eat and a luscious smell that lures you back for more, strawberries are one of those fruits you forget how much you love until you bite ...

Pirozhki dough is sweeter than most other handheld pie or bun doughs from around the world, but the sweet/savory combination with whatever you decide to fill the pirozhki with is a nice pairing.

Relish Austin: Making pirozhkis for the Winter Olympics in Sochi

Ask Addie With the Olympics coming up in Russia, could you put some Russian recipes in the food section sometime? I’m not Russian and am just becoming familiar with a couple of dishes. I know many Russian dishes have meat in them, though, and I’m vegetarian, so if you could ...

My first CSA box came with more than three pounds of sweet potatoes, including this mammoth potato that alone weighed more than a pound and a half.

Relish Austin: What to do with mammoth sweet potatoes?

After a three-year break, I’m back on the CSA train. Community-supported agriculture programs have been around for more than 20 years, but only in the past decade have they really taken off. They allow consumers to pay a weekly fee to a farm in exchange for a box of seasonal ...

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