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Don’t ever say that there is nothing worth reading in airline magazines. My sister-in-law Valerie clipped a recipe out of the Southwest Airlines magazine, Spirit, last year and this recipe was born of it. The original recipe is for cashews only, but you know I can’t resist throwing pecans into …click to continue Smoky Pecans and Cashews with Bacon 
I love baking all kinds of bread. It makes me so happy. It is simple and couldn’t be more basic, but at the same time seems like magic when it works. Naan is a type of flat but leavened bread of Middle Eastern (some would say Indian) origin. I like it for all purposes, …click to continue Grilled Naan 
It is the holidays…crazy, right? Even if, as I have, you try to keep it small and easy, it is still nuts. That is when you need to be able to pull out a spread that requires no actual cooking but is a delight of flavors. This is one of my favorite combinations of …click to continue Honeycomb and Cheese Plate 
I’m very happy to show you this magazine cover because that is my photo. The pie was made by Kate Nelson of Piecurious here in Dallas. It is a beauty. But Terri Taylor and Nanci Taylor, the Publisher and Editor of Edible Dallas & …click to continue Edible Dallas & Fort Worth :: Roasted Parsnip Soup 
This is primarily about these glossy and beautiful cocktail meatballs. I think there is something incredibly 1970’s about serving meatballs as an hor d’oeuvre…especially slathered in barbeque sauce. But, I think we need to start an “everything old is new again” trend and bring back the meatball. This is my mother’s recipe. And, before …click to continue Meatballs, two ways  |
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Copyright © 2012 Kelly Dean Yandell - All Rights Reserved |
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