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Recipes

Time to cook! Starting a class recipes section was inspired by our 2020 COVID-lockdown newsletter and all the time we spent at home not going to restaurants. If you have a recipe to share let us know!

Bandera Cornbread

Jeff Weitzman (via Bandera) Moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houstons. This is one of my favorites. It’s a clone of the cornbread from
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Slow Cooker Beef and Barley Soup

Beth Hobbs (via America's Test Kitchen) The barley, cooked over a long period of time, adds a velvety texture as well as a nutty flavor to the soup. Ready in1
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More Recipes

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Lemon Chicken Rice Soup

Lisa Herrington A lemony chicken soup for chilly nights, or any night! Cuisine Mediterranean Greek Course Soup 1 leek (white part only), chopped 1 yellow onion, chopped 2 large boxes
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Stuffed Acorn Squash with Barley

Margaret Marder Cuisine American Cooking Method Baking Suitable for Diet Vegetarian 1 acorn squash (1 1/2 lb), halved pole to pole and seeded 2 tbsp olive oil Salt & pepper
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Smoked Turkey Soup

Jeff Weitzman Our family often enjoys smoked turkey for Thanksgiving, whether it’s ordered from Greenberg’s Holiday Turkeys in Texas (you have to try them!) or off the smoker in the
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