TRIVIA: National Egg Month

May is National Egg Month, a time for some consciousness-raising. We look for Certified Humane eggs and don’t mind paying the premium for them. You’ve no doubt heard the horror stories of mass egg production. We buy from Pete and Gerry’s whenever we can: eggs produced on small family farms with a commitment to the…
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FOOD FUN: Fried Eggs (And More) In Pepper Slices

We saw this photo on Tajín’s Facebook page, but couldn’t find a recipe. Fortunately, it’s not too difficult to slice bell peppers and drop an egg inside each slice—along with some mildly spicy Tajín seasoning (it’s a cayenne, lime and salt blend). We thought: What else can we make with a bell pepper rim? Cooked…
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RECIPE: Fried Egg Quesadilla & Quesadilla History

We don’t know what Chef Ingrid Hoffmann is making for Cinco de Mayo, but we’re breakfasting on our adaptation of her Fried Egg Quesadillas. A simple Mexican snack food. A basic Quesadilla are a Mexican snack food: a turnover (photo #1) made with an uncooked tortilla and a variety of fillings—beans, cheese, meats, potatoes, then…
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PRODUCT: Schuman Cheese Wizardry

[1] Cheeses aging in the Alpine Room. [2] Fontina in a variety of flavorful rubs, $6.99/wedge (photos courtesy Schuman Cheese).   As food swami Anthony Bourdain has said, “you have to be a romantic to invest yourself, your money, and your time in cheese.” Where do you go looking for real romantics these days? In…
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TIP OF THE DAY: Mini Cheese Balls For The Cheese Course

[1] Mini cheese balls in phyllo cups. Here’s the recipe from A Spicy Perspective. [2] Stick a pretzel in it—or a carrot stick. Here’s the recipe from Five Heart Home. [3] Some like it hot. Here’s the recipe from Young Austinian. [4] Serve cheese balls with a green salad, combining the cheese course and the…
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