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Kevin is also incredibly giving and is a steadfast supporter of the Austin Food and Wine Alliance (which I sit on the board of). He's going to be hosting two guest-chef dinners for the AFWA's Wine and Dine series, hosting Hugh Acheson on July 30th and Alon Shaya on September 10th. Tickets are available for these intimate dinners now...so go get yours now! Kevin shares his recipe for Labneh with fried pecans, capers and oregano below. All of the ingredients are available at Whole Foods Market, the sponsors of the AFWA's Wine and Dine Series.
If you follow Keith along on Instagram, you have probably seen a Negroni or two...or three pass through his feed. It's no secret that the Negroni is a perfect cocktail. Well, we wanted to share the recipe so you can make this simple, but complex drink at home for yourself. Our friend Floyd, who you've surely met at our studio during EAST, dropped by to share his knowledge with us. As we all know, there is never a wrong time to have a Negroni. Go ahead and make one for yourself at home...it's worth it. CLASSIC NEGRONI: 1 oz Gin...
I'm so excited for my friend Gail Simmons. Her new cookbook, Bringing It Home, was just released and I'm in love with it. The book is full of amazing recipes that are written for great home cooking. Gail has written the book in a way that helps you make beautiful, simple meals that are sure to impress. I'm sure that it will become a staple of your kitchen. It was a no-brainer when Gail asked if she could use some work for the book. That beautiful image of our Chelsea Plate ended up in the book with a recipe...
You should know Chef Matt Jennings for many reasons. He cooks some of the most delicious food in Boston and has a new cookbook coming out soon and he is also an incredible person...I'll get to that soon. from @townsmanboston We were fortunate to have Matt as one of our guest chefs at Make. Eat. Drink. 2016 at the Hotel Saint Cecilia in Austin. Before his 8am flight, he met up with one of his fisherman to pick the first of the year bay scallops, which he promptly put on ice and in his carry-on. He arrived in Austin, cooked...