Recipes

I Made Candied Bacon. Now You Make It. Now.

When I opened up this cookbook at Christmas, this was the recipe that had to be made. I waited for the right moment, then I tried it out. There are no photos of the results, because the results were eaten too quickly. I assure you, this bacon is amazing. It's sweet. It's spicy. And it's bacon. What ... More >>

Three Holiday Drink Recipes for the Festive Boozehound in You

FlickrGive your eggnogg a cocoa makeover.​Whitney Filloon, our resident pastry chef/booze correspondent, took the week off from drinking to bring you these winter cocktail ideas. We have her assurances that she was sober when she wrote them. I enjoy a $12 cocktail as much as the next Dallas g ... More >>

Our Recipe For Peach & Calamari Ice Cream

japaneseicecream.blogspot.comMmm, seafood ice cream.​You probably ate a lot of food this Fourth of July. We're not judging. We did the same thing. But while you were gorging yourself on hot dogs and that questionably warm potato salad, we made a dessert that's sort of nutritious, but more impo ... More >>

If You Can Find Texas Peaches, We Have a Recipe for You (Hint: Try Looking in Terrell)

Lauren Drewes Daniels​It's a bad year to be a peach in the Lone Star State. A lot of North Texas orchards lost their crops this season to freezing weather and hail storms. Perusing the PickYourOwn.org website for the area, many farmers have thrown in the peach towel for this summer, but promis ... More >>

In-N-Out Coming to Dallas Proper "This Month"

Jonas M. Luster​The Dallas Morning News' Leslie Brenner reported this week that the long-awaited In-N-Out Burgers near Frisco and Allen, the California chain's first foray into the DFW area, is set to open next week. But what about those of us who consider Frisco a bit too near the edge of civ ... More >>

Tim Love's Pickle...Nah, That's Too Easy...It's Just a Recipe

​In part one of this week's Three Course Meal, we learned about chef Tim Love's inspiration for his Love Shack burger joint, along with a secret, off-menu item he likes to order when he's in the mood for one of his burgers. Tomorrow, we'll give you the lowdown on the new Denton location and ou ... More >>

Bubbe's Matzo Ball Soup: For Those of Us Who Won't Be Eating Easter Ham

​Passover is upon us, which can only mean one thing: It's officially time to make matzo ball soup. Making matzo ball soup can be a very straightforward proposition. You can even buy matzo balls premade or buy a mix for it, although there's little more than matzo meal in it. To my mind, makin ... More >>

Yosef Schwartz and George Shepherd, Stars of the Fresh Diet, Share Recipes With City of Ate

Mushroom Crowns Filled with Pesto Chicken​In part one of this week's Three Course Meal, we shared a profile of Executive Chef and Chief Culinary Officer of The Fresh Diet, Yosef Schwartz, as well as a short bit about Dallas head chef of The Fresh Diet George Shepherd. In part two, we asked Sch ... More >>

Asador's Dean James Max Fancies Up Cowboy Chow

​In part one of this week's Three Course Meal, we gave you a look at Dean James Max, concept chef of Asador In part two, we asked Max to complete our thoughts for us. In today's final installment he shares his recipe for a dish designed to be a Texas classic, cowboy steak with warm fingerling ... More >>

La Fiorentina's Nicola Calamari Clams Up

​On Wednesday, we gave you the goods on Nicola Calamari, executive chef at La Fiorentina. Yesterday, we asked Calamari to finish a few sentences for us. Today, he shares a recipe for pasta with clams. The recipe follows after the jump.

Chef Jean-Marie Cadot Shares the Secrets of His Success--Well, One of Them.

​In part one of this week's Three Course Meal, we gave you a look at Jean-Marie Cadot, owner and executive chef of Cadot. In part two, we asked Cadot to complete our thoughts for us. In today's final installment he shares one of his tilapia recipes with us. CRUSTED TILAPIA ON A BED OF RISO ... More >>

Nonna's Julian Barsotti Serves Up an Easy Recipe for Fussilli alla Gricia

​In part one of this week's Three Course Meal, we gave you a look at Julian Barsotti, owner and executive chef of Nonna. In part two, we asked Barsotti to complete our thoughts for us. In today's final installment he shares a recipe for Fussilli alla Gricia. Barsotti says, it's "one of the wo ... More >>

Chef Kent Rathbun Shares The Innermost Secrets of His Spicy Lamb Meatballs

​In part one of this week's Three Course Meal, we gave you a look at Kent Rathbun, owner and executive chef of Jasper's. In part two, we asked Rathbun to complete our thoughts for us. In today's final installment he shares a finger-licking good recipe for spicy lamb meatballs. The Ken Rathbun ... More >>

Six Tips for Losing a New Year's Hangover

Nick RalloHypnotic Donuts has some damn fine spicy hangover cures.​After you figure out whose bed you're in, whose underwear you're wearing and how to get home, here are a few tips for hangover recovery on New Year's Day: 1. Eat donuts Donuts are the perfect booze-sopping-up grease bomb. Add ... More >>

Lumi's Chef Susi Bui Leaves Us Wanting More (Dumplings)

In part one of this week's Three Course Meal, we gave you a look at Susie Bui, co-owner of Lumi Empanada and Dumpling Kitchen. In part two, we asked Bui to complete our thoughts for us. In today's final installment she shares a favorite family recipe for one of Lumi's yummy dumpling offerings - Lumi ... More >>

Leave the Bird, Bring the Pig: A Family Recipe for Pernil

​Whereas other families might have a Christmas turkey or goose, Puerto Rican families such as my own eat pork for their holiday meal. The meal -- actually a night-long party called Nochebuena -- is held on Christmas Eve and involves music, dancing, coquito (Puerto Rican eggnog), pitorro (Pue ... More >>

La Duni's Julia Lopez Offers a Simple, Impressive Chicken Salad

Julia Lopez​In part one of last week's Three Course Meal, we gave you a look at Julia Lopez, corporate chef at La Duni. In part two, we asked Lopez to complete our thoughts for us. In today's final installment -- delayed by an editor's glitch -- she shares a recipe for one of her fave salads, ... More >>

It's Em-Effing Cookie-Baking Time: Chocolate Chip Bacon Cookies

Alice LaussadeChocolate chip cookies with bacon? Yes, Virginia, there is a Santa Claus. (He suffers from angina.)​It's the holidays. A time filled with magic and wonder -- a time when wishes are granted. A time when getting completely blackout drunk is socially acceptable and everyone's nice t ... More >>

It's Em-Effing Cookie Baking Time:
Black Forest Crinkle Cookies

Alice LaussadeOr you could skip the baking and snuggle up with a bottle of optional ingredient.​'Tis the season to get fat on Black Forest crinkle cookies. They're chocolatey. They're cherry-y. These Black Forest crinkle cookies will blow your face off with deliciousness. They taste like brown ... More >>

Casey Thompson's Pasta With Grass-fed Beef: Maybe it's Time to Rethink That Holiday Turkey

​In the third part of our visit with Casey Thompson, Top Chef star, former executive chef at Shinsei and current chef at Fort Worth's Brownstone, Thompson shares a recipe for a beefy pasta dish. For parts 1 and 2 of our interview with Thompson, go here and here. Pasta and Grass-fed Beef

Loft 610's Tre Wilcox's Got Legs
And Knows How to Use Them

​In part three of our look at Loft 610's executive chef Tre Wilcox, the chef shares his recipe for the Triple C -- Crispy Confit Chicken. He says it's the duck fat and the time the chicken spends in it that makes it so special. Not to mention that duck is the usual suspect when it comes to con ... More >>

Love On It: Blythe Beck's Chicken and Waffles

​One of the goodies on executive chef Blythe Beck's brand new fall menu at Central 214 is the Southern fave chicken and waffles. Luckily, this is no State Fair version. With its jalapeno gravy, it's more like South meets Southwest. (For this week's profile of Beck, click here. For a Q&A, click ... More >>

Tim Byres Big Reveal: How the Sausage Gets Made

Photos by Robert Bostick​As we learned from Smoke's Tim Byres earlier this week, he enjoys making his own charcuterie. The day we visited the chef he had just finished carving up half a hog for use in the restaurant's various barbecue recipes. And that was just for a single day's use. We w ... More >>

No-Cook Prune Whip Is Plum Tasty
(Ike Liked It, Too)

Photo by Elaine LinerUh...yummy?​Discovering a collection of old recipe booklets my late grandmother saved and used for decades has inspired me. Can I replicate some of those now-forgotten dishes the way they used to make them? First up: Prune Whip. It's a chilled dessert, or at fancier table ... More >>

Part 3: John Tesar Grills Up
A Cool Calamari Treat

Photos by Robert Bostick​In the third part of our look at John Tesar of Dallas Restaurant Group, the chef goes into the kitchen at Dallas Fish Market to make a few preparations for us. With temperatures still blasting past the century mark, Tesar chooses some cooling dishes to take advantage ... More >>

Part 3: Matthew McCallister Show Us
To Whip Up Something Cool, Smokey and Fishy

Photo by Robert Bostick​In part 3 of our interview with Matthew McCallister, executive chef at Stephan Pyles, he shows us how to create a cooling fish dish perfect for these sweltering summer days: Stephan Pyles' Lenguado Ceviche. It's a fairly straightforward to prepare, but one note: It requ ... More >>

Part 3: Cool Off with Chef J. Chastain's Watermelon Crab Gazpacho

Photo by Robert Bostick​In the third part of our look at Second Floor chef J. Chastain, we go into the kitchen where the chef shows shows us how to create one of his menu items at home. Chastain enjoys combining fresh ingredients with simple techniques to create complex flavors. We wanted som ... More >>

Sweets for Your Sweet Tooth: Bread Winners' White Chocolate Berry Cake

Photos by Sarah Johnson ​White Chocolate Berry Cake Demonstrated by Cara Vasquez of Bread Winners We recently decided that Appetite for Instruction needs more sweets in its life. Sure, we've dabbled here and there over the past year in the baking department, but not enough to satisfy our City o ... More >>

Ditch the Burgers and Dogs for Something Unexpected at Your Tailgate Party

Photos by Sarah Johnson ​Flash Cured Yellowtail Albacore Demonstrated by Chef Marcos Rodriguez of Bolla You don't always have to think inside the box when it comes to grilling or cooking out for a barbecue or tailgate party. Why not ditch the burgers and hot dogs and experiment for a change? Ye ... More >>

Groundhog Day Recipes: Don't Forget To Remove The Scent Glands

No, this isn't the kind of "groundhog recipe" we're talking about...​ Apparently most people still haven't caught on that PETA is not actually an animal-rights activism group but rather a long-running practical joke. It has to be, right? Surely a group that gets witless celebutantes to undress for ... More >>

Appetite For Instruction: Chocolate Velvet Cupcakes

Recipe Demonstrated by Tressa LeBouef of Citizen Sweet ​I have one. You have one. We all have one. Oh, the power of the sweet tooth and the way it takes over one's soul. You may be sitting on the couch at night and something comes on the television and puts you in the mood. You realize right then ... More >>

From Mom: Secret Toffee And Gooey Butter Cake Recipes

This is mostly for Amy S., but a few others were interested so I asked mom to send the recipes. I'll just leave her to explain:I am sending 3 gooey butter cake recipes. The first one was in this week's St. Louis paper, from their files. This is not the one I make. ​ST LOUIS GOOEY BUTTER CAKE ... More >>

Appetite For Instruction: Smoked Salmon Bruschetta

Recipe Demonstrated by Chef Chris Hughes of Tre Amici Prime Steakhouse & Seafood ​It's a new year, and you know what that means: time for resolutions. People are signing documents for a new gym membership, throwing away their cartons of Marlboro Reds and eating more greens and less deep-frie ... More >>

Appetite For Instruction: Kabocha Squash Risotto

Recipe Demonstrated by Chef J Chastain of The 2nd Floor Bistro ​The year and, well, decade are coming to a close for us. It's time to stock up on confetti, silly New Year's hats and horns and of course, lots of Champagne to give this year a proper farewell. In the past year on Appetite for Inst ... More >>

Appetite For Instruction: Watermelon Salad

Recipe Demonstrated by José, Chad and Janice of ParigiChad Houser, Janice Provost and Jose Matu.​In a town obsessed with new, there's something refreshing about longevity. Dallasites love to flock to the latest hot spots, packing dining rooms three deep for about three weeks and then forgetting ... More >>

Appetite For Instruction: Pan Seared Prawns With Spanish Chorizo (Part One)

Recipe Demonstrated by Scott Gottlich of Bijoux ​Next week marks the 12th annual KRLD Restaurant Week, with over 100 area restaurants offering special meals to benefit the North Texas Food Bank and the Lena Pope Home in Fort Worth. Each year, food lovers across the area count down the days to t ... More >>

Appetite For Instruction: Gazpacho With Jumbo Lump Crab

Recipe Demonstrated by Executive Chef James Johnson of Pappas Bros. SteakhousePappas Bros. Steakhouse is known for meat. Dry aged in house for 40 days and seared to sizzling perfection, you'll find their Rib Eyes, New York Strips and Filets Mignon on just about any Dallas-area carnivore's Top 10 lis ... More >>

Appetite For Instruction: Camarones A La Veracruzana

Recipe Demonstrated By Jesse Sanchez Of La Calle Doce Jesse Sanchez loves the restaurant business. It's a family thing. Back in 1981, his brother-in-law Oscar Sanchez took over a hard-luck spot in Oak Cliff that even the Cuellar family of El Chico fame couldn't conquer. Almost 30 years later, ... More >>

Appetite For Instruction: Wood-Grilled Salmon With Texas Creamer Peas (Part 1)

Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA Nathan Tate (left) and Randall Copeland.What is local food? Well, it ain't a potato chip that bears a passing resemblance to the tuber it once was which just happened to be grown in your state. And what about in seaso ... More >>

Appetite For Instruction: Fisherman's Stew

Recipe Demonstrated By Roseanne Dileo of The Libertine BarJesse HugheyRoseanne Dileo has been cooking at The Libertine Bar for about a year, following stints as a server and general manager at the beloved lower Greenville pub. As much as she liked front-of-house money, though, she says she prefers t ... More >>

Appetite For Instruction: Moules Frites-Part 1

Demonstrated by Chef Brian Luscher of The Grape "How do we improve on an institution?" That's a question Brian Luscher asks himself a lot these days. It's been almost two years since he and his wife Courtney took ownership of The Grape, a cozy bistro on lower Greenville Avenue that's been wining ... More >>

Appetite For Instruction: Kathleen's Meatloaf

Kathleen Ellington of Kathleen's Sky Diner After 21 years in the restaurant business, Kathleen Ellington can spot a trend. The energetic redhead behind Kathleen's Sky Diner knows what's coming, what's going and what's here to stay...at least for a little while. That's why she and her husband Rober ... More >>

Appetite For Instruction: Cream Biscuits

Demonstrated by Chef Robin Gill Lacy of the Cliff Café Have you ever started dreaming while you were still awake? For breakfast lovers, those hazy moments between relaxation and rapid eye movement are the perfect time to begin pondering what pleasures the morning table might bring. Here in the ... More >>

Appetite For Instruction: Spicy Chocolate Chile Truffles

Demonstrated by Chef Rhonda Ruckman Listen up, guys--this one's for you. Any muscle-shirted mini-millionaire can make a fancy reservation, but the man who gets his hands dirty (kinda meant figuratively) will really score points on Valentine's Day. A handmade gift featuring a certain melting mood ... More >>

Hash Over: Home for the Holidays, Cut-Rate Lobster, Etc.

Who knows why everyone takes such delight in gingerbread houses? The fate that befell Hansel and Gretel--or nearly befell; we only know the story through Bugs Bunny--when they encountered such a structure was none too pleasant.But last night, the Rosewood Crescent Hotel put the final bit of icing on ... More >>

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