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Beth Maya

As a savory chef, I’ve always envied people who are excellent bakers. As temperatures dropped, I caught myself thinking about all of the wonderful fall baking options — from apples, to pumpkin, to nuts and spice. It all feels like a warm hug. Sin... Read more

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So by now, we have all been barbecued to death. We have had every rib, brisket, hamburger and hot dog that we dare eat. Plus, we might just lose it if we have to pretend to enjoy Aunt Ethel’s potato salad just one more Saturday afternoon. In hono... Read more

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A colorful salad might just be the perfect summer meal. If well thought out, a salad can be quick, easy, satisfying and very nourishing, giving just the boost of energy needed to get through a sweltering Fort Worth summer day. With these recipes,... Read more

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Summer is finally here, but it will not be complete without everyone’s favorite frozen treat – ice cream. Making your own ice cream may not be the first thing that comes to mind when you want to enjoy your favorite summer splurge, but why not? Ma... Read more

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| photography by Alex Lepe | Everyone knows Texans have a strong affinity for Mexican. We love our tacos, fajitas and stuffed jalapeños. And no TexMex meal can begin without chips and queso. But it seems we always have to go out to get our Mexic... Read more

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| story and food styling by Beth Maya | photography by Alex Lepe | We take our barbecue very seriously here in Texas, and why shouldn’t we? It’s kind of our thing. Most natives take a great deal of pride in our love for a smoky, savory barbe... Read more

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1 (12-inch) hoagie loaf or French baguette 12 large shrimp, a little less than 1/2 pound 2-3 leaves lettuce 1 cup of shredded cabbage 2 tomatoes A couple slices of onion Sauce: 2 1/2 tablespoons light mayo, 1 1/2 tablespoons ketchup,... Read more

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2 garlic cloves 1 shallot, finely minced 2 cups loosely packed fresh spinach 1 bunch watercress, stems trimmed 1/2 cup chopped green onions 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup panko breadcrumbs 2 table... Read more

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1/2 cup vegetable oil 1/2 cup all-purpose flour 3 large onions, chopped 4 celery stalks, chopped 3 green bell peppers, seeded, chopped 8 garlic cloves, chopped 1/2 teaspoon cayenne pepper 1/2 cup dry white wine 1/4 cup chopped f... Read more

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1 (35 to 40-pound) sack live Cajun crawfish 1 (26-ounce) box salt (for purging crawfish) Water 2 (1-pound) boxes/sacks crawfish boil seasoning 6 to 8 lemons, sliced in half 6 small onions, peeled 4 pounds of smoked sausage, cut u... Read more

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New Orleans. Boy, does it have a feeling and a vibe like nowhere else in the world. A few years ago, my husband and I packed up and flew to the Big Easy. We stayed in a fantastic hotel near the French Quarter called The Saint, and for four days w... Read more

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| story and food styling by Beth Maya | | photography by Alex Lepe | Happy New Year, everyone. I hope you have embraced 2017 with open arms. You have likely made resolutions and are trying diligently to stick to them. Some of the more popular:... Read more

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| story and food styling by Beth Maya | | photography by Alex Lepe | | prop styling by Deborah Points | Well, it looks like we are in the full swing of the holiday season. We have eaten all the turkey sandwiches we can handle, and the rush t... Read more

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