Elegant Appetizers at the Kemp at the Form, supporting the Wichita Falls Symphony League. Recipes by Kelly Yandell prepared by local caterer Bistro Express, and a presentation on appetizers, local foods, regional cookbooks, and more.
Kelly…”knows neat tidbits about honey bees, regional caviar, and even the Texas milk and fish industries… Yandell not only will talk about how to create these appetizers, but she will bring in a selection of cheeses, along with honey from Byers, and even regional caviar from Louisiana and Georgia. …Her style, she says, is American comfort food with a seasonal, local slant. “It’s family food, because otherwise, it wouldn’t work,” she said.”
Kelly Yandell of the Meaning of Pie blog says she likes the contrast of sweet cornbread with spicy chili. She shared this recipe and says, “If you have a jar of local honey in hand, this cornbread can be an accompaniment for the chili first and dessert after.”
“In between, there’s a burst of fabulous veggies. The Baughs might be famous for their summer heirloom tomatoes, but in the fall, they harvest squash, greens, pumpkins, spinach and more, plus heirloom-blend cherry tomatoes and San Marzanos — the fall tomatoes that Dallas food blogger, stylist and photographer Kelly Yandell likes to roast with pastured chicken.” -accompanying recipe for Roasted Fall Tomatoes and Chicken
In this simple warm dip, I have paired field peas from a farm in Canton, Texas with the earthy and savory flavor of an herb blend called Za’atar. Exceedingly common in the Middle East, but virtually unknown here, Za’atar blends are different from region to region and family to family.
DFW Events Guide
Vermont Maple Syrup — The Official Website for VT Maple
Wisconsin Cheese Talk — Blog of the Wisconsin Milk Marketing Board
Edible Dallas & Fort Worth Spring 2011 Issue [pg. 32] Edible Dallas & Fort Worth Fall 2011 [Feature Article on p. 20, Various Photography, Recipe Testing, Pitts shot the gorgeous cover] Edible Dallas & Fort Worth Winter 2011 [Cover Photograph, Pie Pictorial, Various Recipes, Recipe Testing] Edible Dallas & Fort Worth Spring 2012 [Cover Photography and Food Preparation, Featured Recipes, Recipe Testing, Various Photography] Edible Dallas & Fort Worth Fall 2012  Edible Dallas & Fort Worth Winter 2012
More than a century ago, there wasn’t any such thing as a “gulf oyster.” Oysters were offered under specific place names — a tradition revived this weekend at the first Foodways Texas symposium in Galveston. The program wasn’t devoted entirely to oysters: Kelly Yandell, one of a few Dallas food enthusiasts in attendance, has posted a comprehensive wrap-up over at her blog, The Meaning of Pie.
Grand Prairie Farmers Market Cookbook
Huffington Post 10 of the Country’s Healthiest Restaurants
Huffington Post Kitchen Daily Antipasti Recipes for Your Next Party
Gourmet .com 10 Unbeatable Brunch Spots
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