Quick and Easy Recipe: Chilled Miso Tofu Appetizer, It’s Vegan Too!

Posted by Melody Fury on May 18, 2013 | 1 comment

Last weekend, we grilled up some beef short ribs, Korean galbi style.  On the side, we also grilled some sugar snap peas, okra, and mushrooms.  A peanut sauce accompanied the snap peas, while I tossed the mushrooms and okra in two chili dressings.

Highlights and Photos from Austin Food & Wine Festival 2013

Posted by Melody Fury on May 7, 2013 | 1 comment

For the second year, culinary all-stars strutted their skills at the highly anticipated Austin Food & Wine Festival. 

In the Kitchen with Laura Sawicki, 2013 Tastemaker Awards Winner and James Beard Nominee

Posted by Melody Fury on Apr 12, 2013 | 0 comments

Last night was the 2013 CultureMap Tastemaker Awards.  I did not attend this year.  Instead, I was at home battling taxes and baking cheesy popovers to go with some leftover crawfish and okra bisque.  Woo!

Pieous: Best Pizza in Austin

Posted by Melody Fury on Mar 22, 2013 | 3 comments

Josh Kaner, the brave soul that transformed a run-down barbeque on 290 W into an inviting pizzeria, does not hold back.  Armed with a 20 year old sourdough starter, hand kneaded pizza dough, and house made mozzeralla cheese, he declared his pizza as the “best pizza in Austin“. 

My Must Visit Restaurants and Bars in Austin for SXSW 2013

Posted by Melody Fury on Feb 25, 2013 | 8 comments

So, you’re visiting Austin for SXSW and you’re looking to hit up the best restaurants and bars that this vibrant city has to offer.  Welcome!  Since I’ve received so many requests, (for good reason, because Austin’s food scene is the bomb diggity) I believe it’s worthwhile to compile my favourite spots into a post.

2012 Rocked Because of You

Posted by Melody Fury on Feb 14, 2013 | 0 comments

Foolproof, Ridiculously Easy Nian Gao Recipe for Chinese New Year Pudding Cake 年糕

Posted by Melody Fury on Feb 10, 2013 | 2 comments

This Lunar or Chinese New Year, we attempted to make as much of our Chinese meal from scratch as possible.  In reality, depending on who you ask, it wasn’t a traditional menu.  There were no whole steamed fish or chicken, abalone slices on vegetables , dried oysters stewed with hair-like seaweed, or any of those typical Chinese New Year dishes that we grew to love (or despise) as kids.  We did, however, tried to keep it Chinese-y.