• Salsa Verde

    If there are two bowls of salsa on the table, a verde and a roja – excuse me, would you please pass the chips? – I’m going for the green one every time. Nothing against the red, mind you, but to me, salsa verde is a more exotic creature.

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    Salsa Verde
  • Mango-Avocado Salsa

    If you don’t know about the wonderfulness of mango, let me introduce you to each other. You, this is mango, a juicy, sweet, and intensely yellow tropical fruit that’s available pretty much year-round. Mango, this is your new fan, someone who will no longer ignore you in the grocery store; who will instead buy you, take you home, and let you hang out with the avocados in the bowl on the counter for a day or two until you’re fully ripe.

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    Mango-Avocado Salsa
  • Taste of Sicily: Almond Granita

    I’ve been back from Sicily for less than a week. My days go like this. What time is it? 3:30 a.m.? Noooo! Go back to sleep, go back to sleep, pleeeease go back to sleep. Later, or not, it’s coffee, maybe yoga, and then, “WHERE is my almond granita and warm, lightly toasted brioche for dipping?”

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     Taste of Sicily: Almond Granita
  • Ouh La La! I’ve Teamed Up with Mimi’s Cafe

    My crazy story of living in Paris, getting homesick for Texas, and then cooking up recipes inspired by both places for my book, Cowgirl Chef: Texas Cooking with a French Accent caught the attention of the national restaurant chain Mimi’s Cafe.

    ENTER THE CONTEST
    Ouh La La! I’ve Teamed Up with Mimi’s Cafe
  • Purple But Not Barney: Eggplant and Baby Tomato Salad

    American grocery store vegetable aisles are a lot like high school. Leafy arugula, baby spinach, and the season’s first tomatoes are the cheerleaders, pretty and always popular. Broccoli and cauliflower are the likable student council kids, along with cucumbers and zucchini in the summertime. Then there are the loners that no one seems to notice, like eggplant.

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    Purple But Not Barney: Eggplant and Baby Tomato Salad

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