Blue Bell has brought travelers to the small town for decades, but Thomas Craft Confections, known locally for its “Saturday Bakes,” is a good reason to stick around.
Dan McCoy—the former president of Blue Cross and Blue Shield of Texas—encourages indulging at his Fredericksburg wine and chocolate shop. But only because he’s got the good stuff.
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
A different sort of Texas Trinity makes for an exceptional taco at this Tomball joint.
Don’t steer clear of the chocolate mousse iceberg from Dacapo’s on the Parkway in Houston.
Recipe from Lisa Biggerstaff, pastry chef, Dacapo’s on the Parkway, Houston.Mousse9 ounces semisweet chocolate 1 ounces butter, melted 1 pint whipping cream 3 medium eggs 1 1⁄2 teaspoons dark rum 1 tablespoon espresso or strong coffeeMelt chocolate in a double boiler. Melt butter in a pan. Set both aside and
How did the chefs at Dallas’ French Room whip up such a delicious cake? Choc it up to creativity.
Pistachio and Eggnog Milk Sauce1/2 cup shelled pistachios 4 medium egg yolks 1/2 cup sugar (less if using eggnog, to taste) 1/2 quart whipping cream or eggnog 1 quart milk 1 vanilla bean, splitRoast pistachios at 350 degrees for 10 minutes, chop, and cool. Whisk egg yolks and sugar in
A cake that gets to the heart of the batter from Austin’s Rather Sweet Bakery.
Unless you’re Susana Trilling, who taught me how to prepare traditional Oaxacan dishes at her cooking school in Mexico. This month she’ll teach you too—right here in Texas.
Chocolate Génoise4 large eggs, at room temperature1/2 cup each of sugar and flour1 tablespoon cocoa powder2 tablespoons unsalted butter, meltedMix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter. Pour into 14-inch circle on
Tucked away somewhere in the fragmented patchwork of Hanoi sits an unassuming little café, an oasis for chocolate lovers, thanks to one Houston woman’s dream.
Introducing El Rey, the Venezuelan chocolate that is wowing chefs everywhere, thanks to the efforts of a Texan with a taste for treats.
Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill.Chef Charles Watkins has taken an everyday dessert and turned it into something special, its texture as lush as velvet, the density firm without being heavy. But what raises
