Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.
This is a pretty fancy outcome for a pretty simple process. It can be done ahead of time, wrapped and frozen. Just sheet pan reheat just before serving, but
Delicious as a main course dish or as a side for your favorite vegetarian. Add extra stock for added brothy-ness!
Hazelnut Browned Butter Brownies makes 24 or 48, depending on cutting style 7 ounces hazelnuts, skins removed and toasted (you can buy these skinned, such a great shortcut!) 1 heaping
Oven Roasted Summer Tomatoes makes about 4 cups 4 pounds Roma tomatoes, Heirloom tomatoes or any good, in season Summer Tomatoes, cut in half, lengthwise or quartered, depending on size
You’ll have enough syrup to make about 12-18 cocktails. These alcohol measures are for one cocktail. I always make this by the pitcher and then make each drink to order
These turnovers are so delicious. They can be made ahead of time and they reheat beautifully. Great on a brunch spread or as a light lunch with a salad Pear
These muffins are easy squeezy to make–they’re great for a holiday morning treat–perfect for gift giving (who on my list wants these?!) The yogurt and bananas keep them moist and
I posted starting my infusion about a week ago, then life got in the way. This weekend we did finally enjoy this made up drink from the infusion. It’s a
October means cooking with Pumpkin, in every way I can! I’m not a big pumpkin pie fan, but this savory dish is so satisfying and it reminds me of fall
Too soon for soups and stews? I think not! This recipe is great for using leftover pulled pork, pork tenderloin or shredded chicken. You can eliminate the meat and sauté assorted
I usually have dibs and dabs of leftover jellies, jams and preserves in the bottom of jars in my fridge. This is a great way to make a quick
This Pita Bread is about 1000 times better than store bough pita, which I didn’t like before I tasted this. We make it quite often around here and keep it
We always have over ripe bananas around here. I don’t much care for fresh bananas but I love anything baked with bananas. This is one of my current favorites, as
Another great use for leftover hearty greens that you are afraid you can’t use before they go bad. You can use Arugula, Spinach, Kale, Swiss Chard, any mix of greens,
Alternate Black Bean Filling included
