Cool Stuff – Soups & Salads
“Tom Yum Goong”

I recently took a cooking class at 137 Pillars in Chiang Mai, Thailand. The chef took us to the local markets and we wandered through the colorful stalls and tried various delights, things I hadn’t seen or tasted before, flavor combinations that were completely new to me in my years working as a professional chef. It was a feast for the eyes and the senses, and after we made this […]

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“Tipsy Watermelon Salad”

Most people think that you need a lot of land around you to grow watermelon because their vines need to spread out. But watermelon varieties are available in dwarf sizes and don’t require the land you might think you would need to grow them. There are also an amazing range of things you can do with all of the watermelon that’s in season right now–both sweet like this watermelon agua […]

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“How to Make Sprouts”

Last night, I harvested the kale I’m growing in the planter box I tried out this year. Since I didn’t have a lot of growing space this summer, I went with all sorts of containers, and I have to say it’s been rather fun to harvest jalapeños and tomatoes and radishes and herbs and now my second round of kale. I had nothing green to eat in the refrigerator last […]

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“How to Make Bone Broth”

Editor’s note: You may remember Anjuli from when she shared her major #pioneerskills  and taught us how to make bread out of a beer can. This time she is back to teach us all How to Make Bone Broth. Bone broth is basically pure magic, and very welcomed this time of year. We are so excited to share with all of you just how you can make it at home. How to Make Bone Broth: […]

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“Indian Spiced Venison Stew”

For those of you who witnessed me butcher an axis deer in my last post, I decided to reward the brave with a little something special. My Indian Spiced Venison Stew recipe. Since axis deer come from the tropics of India, I included many Indian spices–such as garam masala–that pair perfectly with the venison. Not to mention, pan-frying all of the ingredients in coconut oil adds a richness and a unique flavor. Although this recipe has a […]

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“Pumpkin Bourbon Soup”

Texas is finally cold, and I’m ready to get cozy with a bowl filled with warm soup. But you know what would be better? A pumpkin full of warm soup. It’s just that much more awesome. This soup is full of fall flavors and beautiful in color. And to make you feel even cozier, I added a splash of bourbon. Let’s do this! To make this you will need: 2 small pumpkins 1 teaspoon […]

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“Dandelion Green Salad with Pancetta and Pistachios”

I recently did an interview with the Austin American Statesman where I went foraging for some dandelion greens to make this delicious salad from my latest book, Modern Pioneering. I called it “hood lunch,” since it was lunch truly derived from my lovely hood in East Austin. Check out my recipe! Dandelion greens are full of nutrients and right at your fingertips. The flavor packs a punch which I balanced […]

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“Venison Chili”

I love a good chili recipe. Even with the weather warming up, there is something special about a hearty bowl of chili at a summer cookout. Plus, when you have a pot of chili on the stove, your whole house will smell amazing. As you can see, a delicious chili recipe takes just a few ingredients… But I promise it’s so worth it to go foraging into your pantry for […]

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“Venison Curry Stew”

I brought a nice venison haunch back from my Girl Hunter Weekend in Arkansas. Ain’t it a beauty? It was aged for about 20 days. And since I was having a gathering of a large group of people I decided to put it to good use. I’ve made many stews before so I decided to think a little bit outside the box and made… Venison curry! You should make it […]

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“Squirrel Brunswick Stew with Acorns”

Young squirrel is good simply quartered and fried. Old squirrel is good stewed. When in doubt, it is safest to braise or stew a squirrel. Sometimes, for flavor and for whimsy, I like to add acorns to this recipe. Native Americans used to eat acorns, usually by grinding them and then boiling them. They are sometimes bitter because of their tannins, but this can be improved by grinding them and […]

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