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.

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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White Wines for Spice


We know how you chile heads love your spicy foods, and Central Market certainly knows how to bring the heat. But we also know a thing or two about what wines complement the spice to make it nice. Here are a couple of suggestions:

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Barramundi: A Better Fish


Also known as Asian sea bass, barramundi has long been regarded as a premier fish in its native waters, from northern Australia up to Southeast Asia and west to the coasts of India and Sri Lanka. Because of its mild, buttery flavor, meaty texture and cooking versatility, it’s been catching on as a culinary trend in North America and Europe.

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Hake, the Other White Fish


Hake is the Rodney Dangerfield of the white fish world. It just can’t get any respect. At least that has been the story in America, where hake has been simply sold as whitefish or simply “fried fish.”

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A Stone Fruit Primer


Stone fruit season is upon us, and we have an amazing variety of peaches, plums, nectarines, apricots, pluots and apriums. In fact, there are so many varieties that even we get confused sometimes, so here’s a little lesson in fruit, with help from the California Tree Fruit Agreement and from Fruit and Veggies: More Matters. We’re reaching the peak of season, so be sure to hurry into Central Market and pick up these sweet, juicy fruits.

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