Know Your Figs


California figs are here! When you stop in to pick up shrimp before the end of our shrimp event, make a stop in Produce and look at the wide variety of sweet and delicious figs we have for you. New to figs? Here's a guide to types, flavors, and even a little history. 

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These Prawns Really Hit the Spot


Spot Prawns. They're actually shrimp – and they taste like a crab and a lobster. And the "spot?" Well, Spot Prawns are reddish brown (bright pink once cooked) with the namesake white spots on their tails. These versatile shellfish have a firm texture and can be fried, grilled, barbecued, sautéed, boiled, roasted, baked, steamed, and used in soup. Whew! But really all you need to do is sauté them with a little garlic, and you’re all set!

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How to Perfectly Prep and Cook Shrimp


After you've made your shrimp selections and are standing in your kitchen with them in an iced-filled bag, the really important part comes: cooking your shrimp the right way. You've probably had the unfortunate experience of trying to eat rubbery, overcooked shrimp and remember how disappointing it was. So, to save you from that misadventure, we’ve compiled some fool-proof tips for shelling, deveining, storing, and cooking shrimp.

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Let's Talk Langoustine


The delicious tail meat of the Langoustine has “chefs from Copenhagen to Vegas in a full-on frenzy,” according to Bon Appétit magazine. The succulent shellfish are closely related to lobster, but have a more elegant, complex and delicate taste. Super-primo Langoustines – like those you’ll find at Central Market -- are sustainably caught in the North Atlantic Ocean off the coast of Scotland. And while they are a very popular dish in France and the Mediterranean,
they’ll be a new product for Central Market and most American retailers. Exciting!

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On a Roll with Rock Shrimp


If you could peer into the cool, deep waters off the eastern coast of Florida, you’d probably spy rock shrimp (and perhaps that pair of sunglasses I lost in the waves on spring break). You'd notice that rock shrimp have a rock hard (hence the name), spiny shell that gives them the appearance of small lobsters. Their penchant for deep water dwelling makes these shrimp extremely hard to harvest, but it’s worth it. They have the incredibly sweet flavor and firm texture of lobster. 

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Shrimply Irresistible


Wine, lilies, ice cream…we have been celebrating all kinds of wonderful things this month at Central Market – and we’re not done yet. That’s right, we’re kicking off another week of festivities today!  This one’s for the seafood lovers – we have a week highlighting exciting new shrimp from around the world and the many tasty, totally irresistible ways to prepare them.

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Two Scoops of Texas-Made Treats


Show your Texas pride this summer by indulging in one of the fine, local frozen treats we’re carrying at Central Market. We have 7 ice cream, gelato, custard, and sorbet varieties for you to enjoy during our Sundae Fun Day event. So come by for a cool taste of Austin, Houston, and the DFW! (And don't forget today's ice cream social at your store!)

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Fun Alternatives to Classic Dairy Ice Cream


When we were planning this year’s Sundae Fun Day ice cream event we wanted to highlight all the different types of ice cream we had for you. And it’s quite a nice list. Can’t have dairy? No problem. Looking to go organic? Got you covered. How about a protein boost? Soy milk base? Vegan? Gelato? Goat milk? It’s all here. Even if you are traditionalist (and of course you know we have LOTS of options for you!), we think you’ll enjoy stepping out of your usual pint and trying something new. Here are just a few of the ice creams we have for you that will take you on a two scoops adventure:

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Make Easy, Homemade Organic Ice Cream


Referred to by the New York Times as one of the “most compelling” products at the Fancy Food Show in New York, Naia Home Cranked Ice Cream Mix brings simple, homemade organic ice cream right to your kitchen. 

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Calling All Food Groupies: Meet Sara Moulton


Sara Moulton is stopping by our stores, and although her Cooking School class is already sold out, the host of PBS’s Sara’s Weeknight Meals and author of the popular “KitchenWise” column will sign be signing copies of her newest cookbook, Sara Moulton's Home Cooking 101: How to Make Everything Taste Better. 

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