- COOKING WITH SIMON: Fresh Fish from Unexpected Places
- COOKING WITH SIMON: Still enjoying Texas summer peaches
COOKING WITH SIMON: Bridging the flavor gap between summer and fall
During my time in America I have lived on the East Coast, West Coast and now, near the Gulf Coast. Each offered a different variety of seafood specialties. Near the Pacific I remember great oysters and salmon, the Gulf Coast, of course has lots of great shrimp, and in the Atlantic regions, there was nothing better than crab.
Cooking with Simon: Seasonal Favorite Marks First Anniversary
The other day I was looking back through all of the stories I have written for this column and I realized that next week I would be celebrating my one-year anniversary. I can’t believe it has been that long.
Cooking with Simon: Dreaming of Fiji in Palestine
This time of year it seems like everyone – except me – is on vacation. The restaurant business doesn’t seem to be very holiday friendly, because food never stops and holidays are when people want to eat out the most.
- COOKING WITH SIMON: Cool & Simple Main Course Salads
COOKING WITH SIMON: Fruits of labor – tomatoes vs. grapes
Lately I have been talking about how many grapes I have in the vineyard, but over the past week I’ve also had a lot of tomatoes.
COOKING WITH SIMON: Grapes, wine and Christmas cheese
To be perfectly honest, I haven’t been spending much time in the kitchen lately. In case you haven’t heard I planted a vineyard a few years ago and this year will be the first grape harvest.
COOKING WITH SIMON: Concentrating on the flavor of summer peaches
There's something wonderful about grabbing a fresh peach from the fridge. The chilled fresh taste of the juice brings out the flavors out and, of course, it reminds me of one of my favorite desserts – fresh peaches and ice cream.
COOKING WITH SIMON: Enjoy local flavor with great Texas ingredients
There’s a big push lately to shop local and support small local businesses, but in the restaurant industry it’s important to take that effort one step further. As a chef, I try to design my menu around ingredients that are available from area producers, farmers and markets from East Texas, as well as other parts of the state known for their great food commodities.
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