by Steven Doyle
There has been this terrific trend in past years of adding an egg to most anything to make a more supple and delicious. The burger is a prime target for this unabashed egging, and always a welcome garnish on any style of tartare. The egg, if prepared correctly, provides a silky self-saucing thrill that ups the ante to sandwiches, pasta and salads. Eggs are not just for breakfast. Today we explore a handful of primo examples of how the egg has enhanced many dishes in the Dallas area. Continue reading
Tacodeli, the “farm to taco” concept have launched their May Specials of the Moment in all locations.
For breakfast, the Jamon Suavecito ($3.50) is made with Tender Belly Smoked Ham, Gruyere and Jack Cheese Glaze, Green Onion and Scrambled Pasture-Raised Eggs from one of our valued partners, Vital Farms. Vital Farms’ core mission is to bring ethically produced food to the table by coordinating a collection of family farms to operate a well-defined set of organic agricultural practices that includes the humane treatment of farm animals as a central tenet. Continue reading
By Constance Hernandez
There isn’t generally a whole lot to get pumped about come cold, holiday-devoid January, which makes an invitation to dinner at an exciting upscale Breakfast and Lunch concept such a welcome change of pace.
In this great dining city of ours, barely a day passes without news of “an exciting restaurant opening,” a “devastating closing,” or a “groundbreaking, must-try dish.” That’s why I feel obligated to keep you apprised of the industry’s most noteworthy bits and bites — today from Yolk’s new home on Westchester in Preston Center. Continue reading
by Leslie Finical Halleck
Knowing exactly where your food comes from is comforting, to say the least. Knowing how your food is treated while it’s alive is even better. Because eggs are my primary source of animal protein, it’s important for me to know the chickens that produce them have a happy and healthy life. Keeping and caring for my own backyard chickens is the best way for me to ensure they do.
There is a big difference between a store-bought egg and a farm fresh egg. Factory farmed chickens are confined to small spaces with no access to the outdoors. Precious sunlight and foraging are not a part of their lives. Our options at the grocery store are better now that stores carry more organic and free-range eggs. However, even chickens raised in large scale “organic” or “free-range” operations may be confined with limited outdoor access for a majority of their life. As a result, a typical grocery store egg tends to be somewhat runny with a pale yellow yolk. Continue reading