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Mediterranean Pesto

This pesto tastes great tossed with pasta and fresh, chopped Roma tomatoes. Or try it spread on toasted baguette slices…

Thai Pesto

Try this pesto stirred into a salad of rice vermicelli, grated carrots, chopped green onions, bean sprouts, sliced cucumbers, grilled…

Mexican Pesto

Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread…

Vinaigrette for Mixed Greens - Feta Salad

At The Bitter End in Austin, Executive Chef Emmett Fox serves this vinaigrette on a salad of mixed greens, pecans,…

Laura’s Salsa

Laura Patterson provides this recipe for a traditional red salsa. For variety, Laura suggests adding melted cheese, mashed avocado, or…

Raspberry Salsa

Mark Lashley, saucier, and Richard Wheatley, sous chef, both of Central Market in Austin, created this unusual salsa recipe especially…

Salsa Verde (1998)

Yield: 2 1/2 cups.

Matt’s Smoked Salsa

This recipe is adapted from one that appears in Matt Martinez’s Culinary Frontier: A Real Texas Cookbook by Matt Martinez…

Avocado Salsa

How hot is too hot? The answer varies from one salsa aficionado to another. For a milder salsa, devein and…

Perini Ranch Steak Rub

Yield: 1/2 c. seasonings, enough for 3-4 large steaks.

Crowning Glory Rinse

There's no end to Fredericksburg Herb Farm's natural health-care tips. Apres-shampoo, here's what to do. Slather on this simple formula…
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