Deck the Halls and Pass the Ham: Texas Monthly’s Christmas Menu
In need of another side option or a festive cocktail (or two)? Our Christmas menu is packed with sweet and savory holiday comfort.
In need of another side option or a festive cocktail (or two)? Our Christmas menu is packed with sweet and savory holiday comfort.
In ‘Y'all Eat Yet?,’ the country singer talks about life around the kitchen table, shares recipes such as French toast casserole, and offers tips on drinking while tubing.
The singer’s “out-of-the-way-fancy” style combines coziness with country glamour—and lots of pink.
Spring entertaining in Texas means having folks over for mudbugs. We teach you how to do just that, plus etiquette, beer and wine pairings, and more.
Hosting small group meals at home is something we’ve all gotten pretty good at over the past couple of years. If you are feeding larger groups, however, the task gets more challenging—fast. Lucky for you, we recently had the pleasure of speaking with a culinary master and expert on cooking
You’ll bring the party with you with one of these gifts for the host or gourmand.
San Antonio chef Steve McHugh nods to his boyhood hunts with roast duck, the centerpiece of his ”Hunting and Gathering” feast.
If you can’t stand the heat, take a sip of a cool mango lassi and select refreshing recipes-such as chilled sorrel-and-watercress vichyssoise or gingery shrimp pulao-from these three menus.
Don’t steer clear of the chocolate mousse iceberg from Dacapo’s on the Parkway in Houston.
Mesteña’s apple sorbet and walnut-apple flautas are delicious to the core.
The luxurious French toast at Benjy’s in Houston makes every day a challah day.
Neil Doherty, the executive chef at the Marker in Houston’s Adam’s Mark Hotel (2900 Briarpark Drive) was something of a child prodigy. By 21, he was already a head chef in his native Ireland, where he learned the value of cooking with local ingredients such as seaweed and nettles. He
Walnuts, Gorgonzola, and chutney make for an upscale fish dish at the Grape in Dallas.
Salmonchanted evening, you’ll get hooked by a delectable fish dish at Fort Worth’s Bistro Louise.
Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.Grilled Salmon4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filetsMix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3
You’ll be stuffed, too, after you eat this Thanksgiving dinner.
Turn your holiday dinner into a moth-waatering master-feast with these new recipes from Stay Canyon chef Stephan Pyles.
If traditional holiday meals leave you hungry for something new, you’ll devour the dishes that Dallas chef Dean Fearing has prepared.
Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure
Favorite neighborhood bistros have long been noted for delicious unpretentious fare that at once tempts diners and puts them at ease. Following that formula, chef Jack Chaplin has attracted loyal patrons to Chaplin’s, his year-old Dallas restaurant. He suggests a summertime aperitif guaranteed to awaken taste-buds and appetites—a batch of
With the advent of a second Epicure on the Park this spring, Dallasites have gotten a taste of the elegant fare that has made this Fort Worth restaurant and catering company so popular. Executive chef Michael Thomson’s repertoire of take-out food adapts easily to a stunning supper that can be
Great grilling: marinated spring lamb.
Our second annual peek into household recipe files across the state reveals a cornucopia of ethnic treats, including Creole-style oysters and a cheesy seafood staple from the isles of Greece.
Up for crab.
New Year’s Eve inspires people to do things more exuberantly than they would the rest of the year. With that in mind, Galveston restaurateur and caterer Zan Millner has prepared a spread with the right combination of frivolity and sustenance to fuel a late-night party and herald the new year.“I
A triple treat from Routh Street.
Brunch: The civilized meal for spring.
Houston caterer Byron Franklin’s holiday coffee reflects his Texas upbringing and years of study in Vienna. Franklin, born and raised in Baytown, has no formula or fixed menus for his clients, but his own tastes run to the traditional and formal. “Everybody is different,” says Franklin. “My philosophy is, regardless
The obvious signs of a catered party–rented chafing dishes, mirrored trays, snap–draped tables, and starchy flowers–are nowhere to be seen at a function by Food Company, a three-year-old catering concern. Instead, the food is a straightforward interpretation of New American cuisine, and the table arrangements have a natural look that
Three Texas caterers turn the tables on the ordinary holiday gathering–they roll out the red carpet and bring on the food, but you feel like it’s still your party.