• Brussels Sprouts, Beets + Thyme

    When I see the first beautiful tiny green cabbages at the market, I always do a little happy dance. I love Brussels sprouts, and I’ve learned that their roasted nuttiness goes with just about anything fall or wintery, from an add-in to a salad to a stir-fry, or tossed into a salad that lets them be the star, or as the co-star to beets, as I’ve done here.

    Brussels Sprouts, Beets + Thyme
  • I'm Making Chocolate Crêpes at Central Market: Who's In?

    Yahoo!!! It’s that time of year again — I’ll be teaching at Central Market stores all over Texas next month, and I couldn’t be happier! I love being in the kitchen with the CM crew, and I get to be in front of all of you and share some of my favorite recipes and stories from afar.

    I'm Making Chocolate Crêpes at Central Market: Who's In?
  • Parmesan Tuiles

    You will feel so fancy when you make these crispy Parmesan chips named after the famous French almond cookie — also shaped, as you can see, exactly like Pringles’ potato chips. Not that I would know anything about that.

    Parmesan Tuiles
  • Carrots and Brussels Sprouts + Rosemary

    Since it’s now officially fall, I made this, a easy mix-up of Brussels sprouts and carrots, which for some reason I’ve not paired before. Look at these two — they’re great together.

    Carrots and Brussels Sprouts + Rosemary
  • The Best GF Chocolate Chip Cookies Ever

    I love the idea of using almond flour in baking — or any nut flour, for that matter — because it doesn’t seem that odd to me. There are lots of French and Spanish recipes that call exclusively for nut flours, and I love the taste and the texture they lend, plus I somehow feel more virtuous for eating nuts.

    The Best GF Chocolate Chip Cookies Ever

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