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Oaxaca (wa-ha-ka) is a state in Southwestern Mexico. Oaxaca cheese is cow’s milk cheese that is a little salty, a little stringy, mild, and it melts into a silky white lava that is a great foundation for a million dishes. To my knowledge there is not actually anything in the world known as an …click to continue Oaxacadillas 
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 “If you spend $100 at a grocery store, only $25 stays here. If you spend $100 at a farmers market, $62 goes back into the local economy — and $99 out of $100 stays in the state. So, where do you want your money to go?” –Cowtown Farmers …click to continue Cowtown Farmers Market 
I’ve been meaning to do a post since last May that said the following: “Brisket…get one. Season it or don’t. Put it fat side up in a big ‘ol pan. Cover it with foil and cook it at 325 for an hour and then 275 for as long as it takes to soften up, …click to continue Brisket Tacos 
I am by no means a vegetarian. The lard in the crust of my tart will give that away fairly readily. But one of my favorite cookbooks is called A Year in a Vegetarian Kitchen by Jack Bishop of the Cook’s Illustrated family. There is no deprivation in this book. …click to continue Tomato and Goat Cheese Tart  |
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Copyright © 2012 Kelly Dean Yandell - All Rights Reserved |
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