Gingerbread may have been brought to Europe in 992 AD by the Armenian monk Gregory of Nicopolis (in modern-day western Greece). Leaving Nicopolis to live in Bondaroy (north-central France), near the town of Pithiviers, he stayed there for seven years and taught gingerbread baking to French Christians. Throughout the centuries, many cultures have celebrated the art of gingerbread making, with even a gingerbread guild established in Germany in the 15th century.
Chili has a rich heritage in the state of Texas, beginning in San Antonio as far back as the early 1800s and even featured at the World’s Fair in Chicago in 1893. With deep Texas roots, even a U.S. president, LBJ, was a big fan and had their own recipe — Pedernales River Chili — printed cards to share during their stay in the White House.
We hope you enjoy our family’s chili, named after one of the founders’ sons, that has a small Mediterranean twist by using chickpeas and fava beans.
This homemade vanilla extract is oh-so-good and also incredibly easy to make. For your own use, skip the need for little containers and just steep the vanilla beans right into the entire whisky bottle. I was lucky enough to sample a variety of bourbon whiskeys before choosing Giant Bourbon 95 Proof Small Batch locally crafted in Houston by Gulf Coast Distillers. As bourbon is derived from corn mash while rye whiskey tends to taste drier with more spices, this local bourbon imparts a sweetly warm and full-bodied taste. I thought, how perfect for cooking and baking. When it’s ready, the uses are endless, from adding a teaspoon to heavy cream before whisking it into freshly whipped cream to infusing magic into chocolate chip cookie dough batter. Let the goodness begin!
With festive potlucks and dinner gatherings right around the corner, this is a great side dish or even as a main one for vegetarians or anyone looking to eat less meat. Infused with vibrantly fruity and nutty flavors, spruce up a meal with this easy to make pilaf!
It’s often love or hate when it comes to curry — no middle ground, no compromise, no sitting on the fence. Good thing we adore the complexity of a tasty curry — be it Indian, Thai, West Indies or South African — paired with a myriad of protein from sea, land or in this case, market vegetables. Even better over a bowl of steaming rice!
For any gardener ever wondering what to do with the bounty of zucchini in their summer garden or friends finding surprise gifts of this summer squash, try this easy recipe for a light lunch or dinner appetizer!
In a state where it’s almost always unseasonably warm and sunny, save for the couple of months of winter, and pecan trees are found throughout the countryside, we proudly serve Texas Pecan Chocolate Chunk in honor of our home pride!
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