'Tis the Season

Get cooking with tasty seasonal ideas from Dallas Farmers Market

Cook with some color.

Photo by Ashley Tobar

Maybe you're an accomplished home chef, or maybe you use your oven for extra storage. Or perhaps you've lucked out and all you have to do this holiday season is show up at someone else's table. Either way, it's the time of year when a visit to the Dallas Farmers Market is definitely in order.

Plus, you'll get the warm and fuzzy feeling of buying local from farmers and makers who pour their passion into what they produce, and knowing that your choice to shop from them makes a real impact.

Here's a taste of what seasonal goodies you'll find right now, no matter your role.

Titan of take-out
Dallas Farmers Market has your back. You can impress your guests with good food while also showing off your home state, all without lifting a ladle. Start with a veggie tray made up of root vegetables from The Shed; a relish tray from T-Rex (think pickles, beets, okra, and spiced cranberries); and Viviadi dips that are both vegan and gluten-free. Throw in some hummus and olives from Brothers and fresh sourdough bread from D's Sourdough, and bellies might start filling up before the main meal.

When it's time to really chow down, Stocks + Bondy has a selection of turkey gravy, stuffing, and pie. Cajun Tailgators has a spicier take with fried turkey, while Rex's Seafood Market can ward off the winter chill with hearty soups and chowders.

End everything on a sweet note with freshly baked pies from Pie Crush Bakery and The Proper Baking Company in The Shed, and Everett & Elaine in Market Provisions.

King of the kitchen
Every good cook knows to use seasonal produce for the best results. For a farm-to-table experience at your own table, utilize the Texas ranchers, farmers, and artisans that populate the Dallas Farmers Market with fresh, in-season goods.

As the temps drop, warm up with some homemade soup. Root vegetables (like carrots, turnips, and sweet potatoes) and greens (think kale and spinach) are all readily available this time of year from the local farmers who stock the Dallas Farmers Market. For a full list of what's in season, head here.

Another staple of the fall and winter, hearty chilis turn out even better with fresh meat from local ranchers. In The Shed, you'll find JuHa Ranch, Bois d'Arc Meat Co., 413 Farms, and 3BN Ranch. The Market has American Butchers products in stock, as well. Of course you'll also need freshly ground seasonings, found at Market Provisions.

And don't forget to make it pretty — roots and greens can all be used for garnish and decoration. Head here for some inspiration.

Need a little more inspo? Try out these recipes for a great welcome cocktail, veggie-friendly appetizer, and hearty soup that makes good use of leftovers.

If you're making your own dessert and need some Texas pecans, The Shed has them through North Texas Pecans and Candied Harvest.

Guest of honor
If you're the one being hosted, turn up with a bottle of wine from Eden Hill Winery or Scardello. A bottle of olive oil from Market Provisions or sauces from Klowns on Fire! would also make an excellent impression, as would a beautiful bouquet from Charming at the Market.

Tasked with bringing something? You can't go wrong with a cheese or charcuterie board from Scardello, which can even do a board featuring only Texas cheeses.

Ensure you'll be invited back year after year by showing up with that Texas holiday staple: tamales. El Mero Mero sells more tamales between Thanksgiving and Christmas than they do all year. You can even use the special short-term parking spot designated for tamale pickup — though as long as you're already here, why not look around a little?

promoted wine dinner shopping desserts

Pizza News

Iconic Dallas pizza chain Campisi's snags hot address on Inwood Road

Campisi's

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An iconic name in pizza is opening in one of Dallas' ritziest neighborhoods: Campisi's, the beloved longtime pizza chain, will open a location at 7709 Inwood Rd., taking over the desirable space previously occupied by Perch, which closed in March.

The location, across the street from Inwood Village, brings Campisi's back to a neighborhood where it has resided for 30 years, says owner David Campisi.

Most recently, they were in a storefront at 5405 W. Lovers Ln. but were ousted after 20 years in the space, when the center suffered a fire in December 2025. Prior to that, they operated a satellite location in Inwood Village, in the former Lovers Egg Roll space next to Pogo's.

"This will be our third location at Lovers Lane and Inwood Road, where we've been serving generation after generation," David says.

His goal is to open by January 1.

The space, which was originally a Steak & Ale, has seen turnover in recent years. Prior to Perch, it was Dea, an Italian restaurant, and before that, a popular location of Fireside Pies. But scoring it was a triumph, and Campisi won out over other suitors.

"I'm hoping to be good neighbors with Shinsei owner Lynae Fearing," David says.

This Campisi's will be larger than most of the other eight locations in the chain, but David has some bold plans that incorporate both relying on tradition while looking ahead.

"You've got all these out-of-town concepts charging $4 for an iced tea," he says. "We want to be what we've always been: a restaurant for everybody — a dining experience with great food and service where you don't have to wear a sports coat."

It'll definitely have a bigger bar presence.

"The new location will be a little more bar-driven," he says. "It'll have a huge horseshoe bar where you can get small bites for a great price. We won't do happy hour. We'll just always have the strongest and cheapest drinks on Lovers Lane — taking you back in time to the intimate Club Room vibe at the original Campisi's on Mockingbird Lane."

Campisi's signature dishes include its thin-crust rectangular Sicilian-style pizza, buttery crab claws, and "Joe's Famous" garlic toast. Other menu signatures include shrimp scampi, lasagna, spaghetti & meatballs, and fettuccine alfredo.

"But we'll introduce some daily specials, like a fresh pasta of the day," David says. "We've always had weekly staples, like Tuesday nights, we do an $8.99 spaghetti with red sauce, with garlic toast and a house salad — we stole this idea from El Fenix — and on Wednesdays, we do $5 Chianti. We're not creating value meals, we're adding value. The pricing in this city has spiraled and I think people are tired of it."

Opening the location will also help streamline delivery, which represents a large chunk of their business, to that side of town. (They also just opened a dedicated pickup and delivery location at Preston-Royal at 5944 Royal Ln.)

Updates on the interior at the new location are underway, with a goal to "exceed expectations" for their generations of guests.

"You'll see the red tufted booths, the dim lights, our vintage photos bringing our long history in Dallas to this location," David says. "We've lasted 80 years because we are a family — we don't have employees, we have 350-plus family members, and they're the reason. In the end, it'll be a red sauce joint — we're not trying to be anything else."

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