Andrew Riggsby
@foodoriented.bsky.social
Home cook; restaurants; culinary travel; cookbook collector. Traditional to high-tech. Omnivore w/ strong pescatarian emphasis.
Finished the last pre-Thanksgiving class at noon yesterday, so I had time for a little fusion experiment. Cappelloni filled with a Georgian-style walnut/mushroom pate and tossed in a yogurt (homemade) and dill (homegrown) sauce. Extremely good.
November 20, 2025 at 3:24 PM
Finished the last pre-Thanksgiving class at noon yesterday, so I had time for a little fusion experiment. Cappelloni filled with a Georgian-style walnut/mushroom pate and tossed in a yogurt (homemade) and dill (homegrown) sauce. Extremely good.
Zeppole for guests last weekend, then repurposed the leftover ricotta/chocolate chip filling last night for tartlets (with a little leftover walnut praline on top).
November 19, 2025 at 2:39 PM
Zeppole for guests last weekend, then repurposed the leftover ricotta/chocolate chip filling last night for tartlets (with a little leftover walnut praline on top).
Whole roasted red snapper. Mint and wrapping lettuce. Tamarind dipping sauce. Carrot and radish pickles. Rice paper wrappers. Rice noodle meshes and scallion oil.
November 11, 2025 at 12:29 AM
Whole roasted red snapper. Mint and wrapping lettuce. Tamarind dipping sauce. Carrot and radish pickles. Rice paper wrappers. Rice noodle meshes and scallion oil.
It's tricky to make a great souffle, but I find it's actually easier than people think to make a pretty good one. (This one is based on a cooked-down zucchini puree.)
October 31, 2025 at 12:08 PM
It's tricky to make a great souffle, but I find it's actually easier than people think to make a pretty good one. (This one is based on a cooked-down zucchini puree.)
Michelin 2025. These are the ones I've walked to from our house. Apparently we live in a bargain neighborhood. (I still think Fabrik would have a star if they weren't slightlly over-correcting in favor of more "local" cusines.)
October 30, 2025 at 3:59 PM
Michelin 2025. These are the ones I've walked to from our house. Apparently we live in a bargain neighborhood. (I still think Fabrik would have a star if they weren't slightlly over-correcting in favor of more "local" cusines.)
Chicken enchiladas (roasted tomatillo salsa; homemade tortillas).
October 8, 2025 at 12:07 AM
Chicken enchiladas (roasted tomatillo salsa; homemade tortillas).
Finnish dallaspulla. In American terms, kind of a cross between a cinnamon roll and a cheese danish . The extra sugar on the right isn't traditional, but it's replacing some that I forgot to include at the rolling stage (and it fact it was unnecessary). [On-line class by @wilreidie.bsky.social ]
October 3, 2025 at 4:55 PM
Finnish dallaspulla. In American terms, kind of a cross between a cinnamon roll and a cheese danish . The extra sugar on the right isn't traditional, but it's replacing some that I forgot to include at the rolling stage (and it fact it was unnecessary). [On-line class by @wilreidie.bsky.social ]
Sheet lasagne, one with brown butter and sage, the other with a tomato water glaze.
September 28, 2025 at 11:41 PM
Sheet lasagne, one with brown butter and sage, the other with a tomato water glaze.
Some recent food:
•Tuna carpaccio (lemon, OO, pine nuts, onion)
•Lemon/ricotta filled pasta (above browned butter and sage, below pesto)
•Chocolate pear upside-down cake (made by Lisa!)
•Brown soda bread with home-cultured butter
•Tuna carpaccio (lemon, OO, pine nuts, onion)
•Lemon/ricotta filled pasta (above browned butter and sage, below pesto)
•Chocolate pear upside-down cake (made by Lisa!)
•Brown soda bread with home-cultured butter
September 13, 2025 at 12:16 AM
Some recent food:
•Tuna carpaccio (lemon, OO, pine nuts, onion)
•Lemon/ricotta filled pasta (above browned butter and sage, below pesto)
•Chocolate pear upside-down cake (made by Lisa!)
•Brown soda bread with home-cultured butter
•Tuna carpaccio (lemon, OO, pine nuts, onion)
•Lemon/ricotta filled pasta (above browned butter and sage, below pesto)
•Chocolate pear upside-down cake (made by Lisa!)
•Brown soda bread with home-cultured butter
A little Afghani food from Labor Day. My herb-filled breads and kofta made from a purée of vegetables and (in our case fake) meat. Lisa’s eggplant and mushroom curries. Not shown: yogurt sauce.
September 4, 2025 at 9:25 PM
A little Afghani food from Labor Day. My herb-filled breads and kofta made from a purée of vegetables and (in our case fake) meat. Lisa’s eggplant and mushroom curries. Not shown: yogurt sauce.
Last gasp of brunch before classes start again tomorrow.
August 24, 2025 at 8:26 PM
Last gasp of brunch before classes start again tomorrow.
Dinner after a masa class. Black bean tetelas, big sopes with a chipotle impossible/kale filling, tortillas. Pickles, romesco, roasted tomatillo salsa, grilled chicken, cotija, yogurt.
August 21, 2025 at 11:45 PM
Dinner after a masa class. Black bean tetelas, big sopes with a chipotle impossible/kale filling, tortillas. Pickles, romesco, roasted tomatillo salsa, grilled chicken, cotija, yogurt.
Make your own Vietnamese fish packets (and a vaguely Vietnamese-inspired dessert).
August 17, 2025 at 1:54 PM
Make your own Vietnamese fish packets (and a vaguely Vietnamese-inspired dessert).
My attempt—for our 15th anniversary—to recreate as much as I could of our wedding dinner.
July 28, 2025 at 10:18 PM
My attempt—for our 15th anniversary—to recreate as much as I could of our wedding dinner.
More Georgian food. Recipes are all from here: www.amazon.com/Supra-Georgi...
July 24, 2025 at 5:32 PM
More Georgian food. Recipes are all from here: www.amazon.com/Supra-Georgi...
Marcus Samuelsson’s fried yardbird, esp. here as a chicken sandwich.
July 24, 2025 at 2:22 AM
Marcus Samuelsson’s fried yardbird, esp. here as a chicken sandwich.
Terrible Austin food news. Apparently a victim of the state's I-35 expansion project.
July 20, 2025 at 4:03 PM
Terrible Austin food news. Apparently a victim of the state's I-35 expansion project.
Hit a few restaurants on our 15th anniversary trip to Houston.
July 14, 2025 at 12:53 AM
Hit a few restaurants on our 15th anniversary trip to Houston.
Trattoria Pennestri (Rome)
July 7, 2025 at 10:58 AM
Trattoria Pennestri (Rome)
Culinary inspiration from recent trip, part II: Georgian cuisine.
On our first night in Helsinki, we stumbled almost at random into a Georgian restaurant, and loved it. It took a little while to secure a good cookbook and key local ingredients, but it’s been a huge success.
On our first night in Helsinki, we stumbled almost at random into a Georgian restaurant, and loved it. It took a little while to secure a good cookbook and key local ingredients, but it’s been a huge success.
June 27, 2025 at 1:36 PM
Culinary inspiration from recent trip, part II: Georgian cuisine.
On our first night in Helsinki, we stumbled almost at random into a Georgian restaurant, and loved it. It took a little while to secure a good cookbook and key local ingredients, but it’s been a huge success.
On our first night in Helsinki, we stumbled almost at random into a Georgian restaurant, and loved it. It took a little while to secure a good cookbook and key local ingredients, but it’s been a huge success.
For further reference:
June 26, 2025 at 11:41 AM
For further reference:
Lunch today: online cooking class from @wilreidie.bsky.social. Braised salmon with zucchini puree, crushed new potatoes, fennel salad, and an herb beurre blanc. Delicious.
June 24, 2025 at 9:57 PM
Lunch today: online cooking class from @wilreidie.bsky.social. Braised salmon with zucchini puree, crushed new potatoes, fennel salad, and an herb beurre blanc. Delicious.
Tris of tomatoes and bread: gazpacho, panzanella, and pa amb tomàquet (before the olive oil).
June 7, 2025 at 10:52 PM
Tris of tomatoes and bread: gazpacho, panzanella, and pa amb tomàquet (before the olive oil).