Food Archives - Brick & Elm

CLOAK & DINER, DEC. 1

Toscana Italian Steakhouse

EXTRA WITH RUTHIE LANDELIUS, NOV. 17

A chai spice blend is the perfect fall addition to a cup of joe and more

CLOAK & DINER, NOV. 3

Pizzeria Nomad

F+D: Charlee’s Chicken

A new “casual but gourmet” dining option

Kitch: Delegate Your Holiday

Here’s how you can serve an impressive holiday meal without breaking a sweat.

Kitch: The No-Stress Cookie Swap

A cookie swap is my go-to gathering in December.

EXTRA WITH RUTHIE LANDELIUS, OCT. 20

There’s nothing better than a delicious soup when temperatures drop.

CLOAK & DINER, Oct. 6

Charlee’s Chicken

EXTRA WITH RUTHIE LANDELIUS, SEPT. 22

Fall is right around the corner, y’all, and it’s time for pumpkin spice everything.

CLOAK & DINER, Sept. 8

Fun Noodle Bar

Kitch: Making Macarons

Making Macarons with Cara Linn, founder and owner of Sweet by Cara Linn, an Amarillo bakery and dessert bar.

F+D: Fire Slice Pizzeria

Fire Slice Pizzeria, one of Amarillo’s highest-rated restaurants on TripAdvisor

EXTRA WITH RUTHIE LANDELIUS, AUGUST 25

Batch cooking is a great way to give your weeknight dinners a head start.

CLOAK & DINER, AUG. 11

El Carbonero Restaurant and Pupuseria

Extra with Ruthie Landelius, July 28

What can you do to make the most out of those leftovers?

Cloak & Diner July 14

El Manantial Restaurant

F+D: Hook & Reel Cajun Seafood & Bar

One of nine Texas locations of this Cajun/Creole seafood franchise, the newly opened Hook & Reel is already drawing schools of diners.

Kitch: Green Living

Danny Melius wants salad-eaters to think beyond iceberg lettuce.

F+D: Cedars Mediterranean

Cedars Mediterranean offers lunch and dinner menus, with favorites like gyros, falafel and kebabs proving popular with locals.

Kitch: Heart and Soul

Black families found a way not just to survive, but to make the food delicious.

Kitch: Easter Lamb

Ronnie Granger, chef and proprietor of Sunday’s Kitchen, decided lamb was going to be his family’s Easter meal of choice.

F+D: Savór Tapas Bar

Rory Schepisi, the local restaurateur behind this new-to-Amarillo concept in Greenways Village

Kitch: Eat the Rainbow

Rachel Hutto, a clinical nutrition manager at Northwest Texas Healthcare System, provides recipes that offer a full spectrum of colors.

F+D: Toscana Italian Steakhouse

Don’t overlook the boutique hotel’s fine dining at Toscana Italian Steakhouse.

Kitch: Sourdough Success

Scott Howard of Baker’s Table—a local, artisan microbakery and community market fixture over the summer—says baking his popular sourdough loaves is a 32-hour process.

Kitch: Short Stuff

Jessica Higgins, assisted by our own Ruthie Landelius, prepared a variety of stunning shortbread-based desserts for this issue

F+D: Flamingo’s Latin Bar & Grill

Latin-inspired menu to feature flavors from throughout Central and South America.

Kitch: The Vegetable Course

Ruthie Landelius shares a gorgeous and delicious plant-based meal

Kitch: Oktoberfest: Ein Prosit

Oktoberfest-inspired food pairings

F+D: Golden Waffle Company

The Golden Waffle Company is the result, offering creative sweet-and-savory waffle dishes built around Belgian, American and liege waffles.

Kitch: Taco Dreams

Ruthie Landelius shares Vegan Dream Tacos

F+D: Matcha Jelly Delish

Matcha Jelly Delish makes pon-de-ring donuts, a Japanese style that uses miniature dough balls to form a ring.

Category: Food

November/December 2022

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