Posts in Recipes
Valentine's Day Recipe: Filet Mignon with Roasted Fingerlings, Asparagus, and an easy Béarnaise sauce

Chef Taylor Byrd is back at, this time with a recipe for simple, seared filet mignon presented elegantly with roasted fingerling potatoes and asparagus. To top it off, Chef Byrd has showed us the preparation for a delicious, impressive, reliable Béarnaise sauce, a gourmet treat for your culinary back pocket.

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Valentine's Day Recipe: Roast Chicken & Congee

Looking to expand your skills in the kitchen while impressing your Valentine’s date? You’ve come to the right place. With this roast chicken recipe from our friend Taylor Byrd, you’re in the clear to drop the smoothest line in culinary romance: “Why go out on Valentine’s Day? The best restaurant in town is right here in my kitchen.”

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Recipe: Party Meatballs for the Sunday Viewing Party

The only drawback of making meatballs for the football viewing party is that once the average couch-residing fan gets a taste, they tend to go down at an unsustainable rate. For that reason, if you’re going through the effort, it’s worth making your gameday meatballs as bite-size as possible, to conserve resources. Perfect with a small cup of toothpicks next to dipping portions of mustard and barbecue sauce, meatballs are an easy way to pump out grub for the whole party.

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Recipe: Chicken Wings, Baked or Fried

While chicken wings form the backbone of Sunday afternoon barroom cuisine during the football months, the debate around their proper preparation can often be as divisive as the game on the TV. Depending on the preference of the kitchen management or the available equipment (or desired mess) at home, wings can be cooked up using two main methods, and any good wing eater has a preference for a favorite above the other — before we even get to seasonings and sauce. Here, we offer outlines for baked and fried wings, then we’ll cover a spectrum of sauce ideas (like those diagrams at the wing joint!).

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Recipe: 3 Ways to Elevate Chicken Breasts

Sticking with our theme of returning to basics for the start of 2019, we took a look at one of our bestselling proteins, the boneless, skinless chicken breast. The chicken breast is so versatile, so very fundamental to American cuisine, that at times it seems there are so many possible preparations that the home cook is overwhelmed, and they end up, once again, salted, peppered, and roasted until done — familiarly plain. In the spirit of the new year, we came up with a few of the simplest possible ways to take your chicken breasts from “boring healthy dinner” to a meal the whole family will be asking as soon as they take the last bite.

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Recipe: Nine Banded Whiskey Holiday Ham Glaze

To finish off the holiday season in style, we’re teaming up with Nine Banded Whiskey for a holiday ham glaze unlike any you’ve had before. It’s equal parts sweet and nutty, and leaves your ham with a glazy crisp that will leave your guests wondering whether they’re enjoying dinner or an early savory dessert. Nine Banded makes their small batch whiskey with some of the purest water in Texas, and this recipe allows the clean flavor of Nine Banded’s signature blend to shine through on a foundation of sugary syrup and earthy spice.

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JBG Autumn Recipes: Beef Short Rib Tacos

We’re carrying on our autumn collaboration with Johnson’s Backyard Garden and Chef Taylor Byrd, devising delicious ways to include local, seasonal vegetables in gourmet dishes in your home. Today, We’re using cabbage, carrots, peppers, and radish to create a spicy, succulent glazed beef short rib taco, using English Cut Short Ribs sourced from Dean & Peeler in Poth, Texas.

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JBG Autumn Recipes: Grilled Quail with Fennel and Sweet Potato Risotto

To start off our celebration of JBG’s organic autumn vegetables, available now with a CSA membership, Chef Taylor Byrd builds us a mouthwatering combination of fennel and sweet potato cooked into risotto, topped with Texas quail and finished with crispy fried kale. Elegant, light, and perfectly rich, this preparation combines a range of fresh flavors with wintertime warmth.

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JBG Autumn Recipes: Whole Beef Tenderloin with Collard Green Gratin

For the autumn slate of vegetables from Johnson’s Backyard Garden, we’re coming up with recipes to make the most of fresh local produce, and this delicious meat, cheese, and vegetable combo is the perfectly delicious place to start. This recipe combines collard greens and bell peppers, both available with a CSA membership with JBG, with a whole Rosso & Flynn beef tenderloin. The recipe comes from our friend Chef Taylor Byrd, a mainstay in fine Austin kitchens, and now the founder of Byrd Provisions, a gourmet in-home dining service using locally sourced products.

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Three Thanksgiving Turkey Preparations for this Year’s Holiday

If you’ve seen the videos of fried Thanksgiving turkeys (occasionally gone wrong), or a family gathering centered around smoking a giant Thanksgiving bird, you might be interested in embracing a new method of preparing this year’s feast. According to geographical region and family heritage, Americans consider vastly diverse methods and dishes to be “normal” Thanksgiving fare.

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The Post-Holiday Detox Starts with Bone Broth

It’s the Sunday after Thanksgiving. You’re stuffed, you’re a little heavier than usual, and before work starts tomorrow, you’d like to start making up for the many recent times you’ve thought, “Oh well, I’ll start eating healthy again on Monday.” If you haven’t given a chance to homemade bone broth, this is the perfect opportunity to hydrate your body, learn a new craft, and make delicious soups all week with just a few hours of work on Sunday.

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