Cooking

Whether you can whip up flambé with ease, or you just learned how to boil water, Central Market is your recipe mecca. Learn how to use fresh and interesting ingredients, plus score tips from our experts. Wow the crowd with dishes that delight and excite. The best part? You get all the bragging rights.

A Cook’s Best Friend: Farmhouse Kitchens Hand-Rolled Butter


At Farmhouse Kitchens, a third-generation creamery, they’ve been making hand rolled butter with Wisconsin grade A milk for more than 60 years. What does that mean, you ask? It means the butter is taken from the churn manually—as opposed to pumped mechanically—and hand rolled and wrapped in paper in the traditional way.

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Turn Thanksgiving Day Leftovers Into Chile Turkey Enchiladas


There are two types of holiday eaters: those who look forward to leftovers and those that dread them. Whichever category you fall into, you won’t be able to resist this second-run delicacy created by Bryan at CM Cooks in Dallas. The beauty is in the simplicity—only four ingredients—and the exciting new flavor.

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Making a Homemade Pie Is as Easy as Pie


The holidays are upon us, and fresh-baked pies are an essential part of every celebratory feast. But sometimes making a pie can feel like a chore, especially when you’re preparing the rest of the meal, too.

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Fully Delicious Full of Life Flatbread Pizza


Sometimes we don’t have time to cook, but we never want to sacrifice quality or taste for the sake of ease. That’s why Central Market is committed to offering the most delicious frozen foods available. It comes as no surprise, then, that our selection of frozen pizzas and flatbreads is unmatched—both in terms of quality and breadth of variety. Top on our list of must-eats is Full of Life flatbread pizza, the only 100% certified organic and handmade frozen pizza available nationwide, recognized by Men’s Health, Variety and LA Times, among others.

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Oh the Possibilities of Pumpkin


It’s not time for pumpkin pie yet, but here we are with gourds all over the porch. Beyond doorstops and baseball-bat targets, there are countless uses for our festive friends called Jack. So get creative with those big orange globes before they turn to mush.

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Unexpectedly Delicious: Warm Bread Pudding With Comte


During Meet the Cheeses, we hope to transfix your taste buds with unexpected uses of cheese. If you’ve been in our store lately, you may have noticed that big, beautiful photograph of bread pudding with a message about Comte, a pale, creamy unpasteurized cow’s milk cheese from France. Turns out Comte elevates ordinary bread pudding into something extraordinary. Want to try it at home? Here’s the recipe.

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Change Up Your Breakfast Routine With Cheese


The idea of cheese for breakfast may be new to you, but Europeans have been enjoying breakfast cheese for centuries. We encourage you to look beyond your usual bagel and cream cheese and experiment with some of these.

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Blue Crab Salad With a Twist


Crabmeat from the claw is a tasty and economical way to savor the flavors of blue crab without putting a strain on your budget. And the Austin North Lamar Seafood department is stocked up with premium, handpicked, blue crab claw meat. There are so many interesting things you can do with claw meat, from chowders to crab rolls. Here’s one of our favorites: a refreshing crab salad with a Texas twist.

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Your Secret Weapon to Grilling Success: Fennel Pollen


San Francisco Chronicle food writer Peggy Knickerbocker once described fennel pollen as “the spice angels sprinkle on their wings.” Back then, more than a decade ago, fennel pollen—yes, the pretty yellow dust that falls from fennel when it flowers—primarily was found in Italy. These days it’s a rather trendy ingredient, popping up on the menus of high-end restaurants. According to James Beard nominee Hank Shaw, who wrote about gathering his own fennel pollen in The Atlantic, “it has a beguiling anise flavor that is unlike that of the rest of the plant. The pollen tastes warmer and rounder than either the seeds or the bulb.”

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