Kayla Butts, Author at The Bend Magazine

Farm to Table Archives: Braised Rabbit

In celebration of The Bend's 10th anniversary issue, we're sharing favorites from the Farm to Table archives, like this braised

Tasting the essence of France through Lemon Curd Tarts, Mille-feuille, and a Chocolate Surprise

Recipes for crab-stuffed flounder, steamed crab, and Thai coconut seafood soup

There is an APP(etizer) for that!

Enjoying the sharp, sweet, and savory flavors of African Cuisine

Ever wonder what all goes into canning? Have no fear, Kayla Butts is here (and possibly zombies too?).

Plant-Based Treats For An Endless Summer

A foray into foraging the Coastal Bend

In celebration of The Bend's 10th anniversary issue, we're sharing favorites from the Farm to Table archives, like these handmade

Connecting people to the food and food to the place

This St. Patrick’s Day, eat like an Irish-American and English king.

Resurrecting the classics from 1960s America