Thursday, April 25, 2024 Apr 25, 2024
72° F Dallas, TX
Menu
Image

One brand, four magazines.

Enjoy unlimited access to all of our incredible journalism, in print and digital.
Subscribe Now
Advertisement
Instagram

Our Favorite Dallas Food Instagram Posts from the Week

Because it's fun to see what other people are eating.
By |
Image

One of the best ways to scope out hot new restaurants and food trends in Dallas is by following area eaters, chefs, and food snobs on Instagram. We’re going to feature a handful of local ‘gramers each week on SideDish. Because it’s fun to see what other people are eating.

[You can follow D Magazine at @d_magazine and Catherine at @catherinedownes]

View this post on Instagram

One of my favorite combination of flavors: smoked mackerel, fennel, parsley, grapefruit, roasted sweet potato with garlic and fresh thyme, all dressed with EVOO, red wine vinegar, sour cream and horseradish. Inspired by @laurasanttini and her beautiful cookbook ‘At home with umami’. Such a perfect warming salad for this season 🍁🍂🍁 In other (unrelated) news, how beautiful is A Star is Born! I loved Lady Gaga and Bradley Cooper but they are a new level of awesome in this movie ✨ #plantparadox #theplantparadox #lectinfree #guthealth #antiinflammatorydiet #foodismedicine #healthyfoodie #dallasfoodie #romanianfoodie #umamifood #umamisalad #smokedmackerel #fennelsalad #sweetpotatoes #healthysalads #healthyfoodshare

A post shared by Claudia Curici (@creativeinmykitchen) on

View this post on Instagram

Mole. Margarita. Monday. It should totally be a thing. ______ I’ve never really had mole or a lot of mexican/tex-mex food until I moved to Dallas. And if I’m being honest, I’m not a huge fan of tex-mex, but I do love a good mole and margarita! This one is a fresher, brighter and much quicker version of its mole cousin made with chilis. It is appropriately called green mole/mole verde. ______ Making this is quite easy and only requires a food processor/blender and a saucepan. Roughly chop 4-5 tomatillos, 2 green tomatoes, 1 jalapeño (seeded and deveined), 1 poblano pepper, 1 yellow onion, 6-8 garlic cloves, sautéed on medium to slightly brown, let cool and place in food processor. Add in 1 cup cilantro and 1/4 cup pepitas (pumpkin seeds). Purée and add into saucepan with 2-3 tablespoon olive oil. Cook it down a bit and add 1/2-1 cup chicken broth if it’s getting too dry. Salt and pepper to taste and serve over boiled or baked chicken. . . . . . . #mealprepping #easyrecipes #thenewhealthy #paleorecipes #whole30approved #thecookfeed #f52grams #feedfeed #fwx @thefeedfeed #tastecooking #theeverygirlcooks #makesmewhole #shareyourtable #heresmyfood #amazonhome #tohfoodie #dallasfoodie #bhgcelebrate #mydomaineeats #rslove #dallasphotographer #foodphotographer #chickenrecipes #moleverde #mywilliamssonoma #bareaders #beautifulcuisines #huffposttaste #foodblogfeed #mexicanfood

A post shared by Sundays in the Kitchen (@nativesunday) on

Related Articles

Image
Arts & Entertainment

VideoFest Lives Again Alongside Denton’s Thin Line Fest

Bart Weiss, VideoFest’s founder, has partnered with Thin Line Fest to host two screenings that keep the independent spirit of VideoFest alive.
By Austin Zook
Image
Local News

Poll: Dallas Is Asking Voters for $1.25 Billion. How Do You Feel About It?

The city is asking voters to approve 10 bond propositions that will address a slate of 800 projects. We want to know what you think.
By
Image
Basketball

Dallas Landing the Wings Is the Coup Eric Johnson’s Committee Needed

There was only one pro team that could realistically be lured to town. And after two years of (very) middling results, the Ad Hoc Committee on Professional Sports Recruitment and Retention delivered.
By
Advertisement