Recent Posts

Fried Chicken Sliders

Jun 19, 15 Fried Chicken Sliders

By Kelly Bogard

There’s just something about fried chicken. It’s good hot or cold. Crispy or moist. On or off the bone.

To put it simply, it’s downright tasty.

But I’ve hesitated to make it. Growing up, I remember my mom making it. And how long it seemed to take to make it to the table. It seemed like a difficult recipe to make, but so worth the end result. Especially as a kid.

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Transformation Tuesday: Wheat field to kitchen table

Jun 16, 15 Transformation Tuesday: Wheat field to kitchen table

By Michelle Hochstein

Fresh bread, warm from the oven. Cereal, morning or midnight. Flour to bake a cake. Noodles for spaghetti.

What do all of these have in common?


It’s the primary grain used in foods we love to eat. Pastries. Crackers. And don’t forget tortillas. In fact, about three-quarters of all U.S. grain-based products are made from this versatile grain. Now, that’s a lot of wheat.

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Pound of Butter Pound Cake

Jun 12, 15 Pound of Butter Pound Cake

By Kelly Bogard

June. It’s National Dairy Month. What do you think of? Ice cold milk? Yogurt? Ice cream? Me, too. One thing that should be on your list is something I use way more than any other dairy products when I cook and bake. You got it, BUTTER.

Butter is a very versatile product. I use it to grease, flavor and cook. All of the time. From grilled cheese to Microwave Pralines, butter is good in just about everything. That’s why this week’s recipe is filled with it for National Dairy Month.

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The choice is yours

Jun 09, 15 The choice is yours

By Julie Tomascik

Fresh food straight from the garden. Crops ready to harvest in the field. Both have to start somewhere.

With a seed. And unlimited options.

Different varieties. Numerous brands. Diverse technology.

It’s a tough decision. One that both farmers and gardeners have to dig deeper into.

So much goes into that choice. Soil type, drought tolerance, maturity and price. Seed availability is key, too.

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Back to Basics: Deviled Eggs

Jun 05, 15 Back to Basics: Deviled Eggs

By Kelly Bogard

The last day of school has come and gone and now thoughts turn to summer. Barbecues and picnics. Trips to the beach. Camping.

When the sun is out, it’s time to play!

The need for quick, fun foods takes the place of the soul-warming meals of winter.

Big Red cupcakes and homemade ice cream are my favorites. But you need some serious chow before you get to the desserts. This week’s recipe is a must at any Texas summer gathering.

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