In need of another side option or a festive cocktail (or two)? Our Christmas menu is packed with sweet and savory holiday comfort.
Clean out your fridge with the flavors of New Mexico. Red chile sauce and plentiful cheese can cover just about anything deliciously.
Being overwhelmed with smoked meat is a good problem to have. Here are some tips for turning all that ‘cue (and sides!) into tasty meals all week long.
When working from a recipe, home cooks should have more guidance than just flour or corn. There’s a whole world of tortillas that matter.
Ever wish the barbecue main and side would get together? In this dish, you get meaty, smoky goodness and a hefty dose of greens all in one bite.
With a blend of four types of peppers and sweet strawberries, this recipe is sure to become an instant classic.
Between the golden salmon and the garden bounty, we can’t decide which is the star of this summer-inspired main dish.
Blackberries, basil, and bulb onions make for a subtle and surprising combination of flavors in this summertime sipper.
Three ingredients and two easy steps make this ice cream recipe one you’ll want to try again and again.
Native ingredients and an artful arrangement make this easy side salad a total showstopper.
While her expertise is cookies, Tiffany Chen (of Tiff’s Treats fame) offers a dessert that brings together cookies and pie so you don’t have to choose.
This alcoholic homage to Texas history and San Antonio’s great landmark features a cheeky ingredient—gunpowder tea.
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.
When wings get too expensive at the grocery store, use a cheaper cut of chicken to get an even more flavorful effect for your next party.
Getting tired of pie? Switch it up with this classic dessert that still incorporates the holiday favorite filling of pumpkin and spices.
This recipe is definitely not ballpark fare—these nachos are wholesome, filling, and warming with chicken, a squash gravy, and roasted squash seeds.
The orange fruit, while prevalent in Texas, is still a mystery to some folks. Try the juicy fall produce in this elevated appetizer.
A simple meal turned Thanksgiving novelty.
While this cocktail is refreshing year-round, grapefruit season in Texas kicks off in the fall, making now an especially good time to enjoy it.
Just in time for the holidays, Texas Monthly debuts its first-ever collection of recipes.
An editor reflects on the impact of Austin’s Curra's Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
This three-ingredient recipe is simple to execute, but impressive to eat. Perfect for spontaneously whipping up on a hot summer day.
This two-day recipe from the Nicolett in Lubbock might be a bit of a project, but the result of crispy, melt-in-your-mouth morsels is worth it.
The water-dense fruit (yes, cucumber is a fruit) serves as the great base for a cooling salad that kicks it up a notch with a spicy dressing.
Corsicana-based pitmaster Kevin Bludso shares his family's fascinating story—alongside a multitude of recipes—in a new cookbook.
Dallas pastry chef Diana Zamora shares her version of this classic dessert, which is chock-full of the vegetable and stands at a towering five layers.
Turn up the heat with these crowd-pleasing spicy shrimp tacos topped with cabbage slaw from Jeffry Angelo of Montgomery’s Hodge Podge Lodge.
Nothing screams spring like strawberries. Make the most of Texas-grown fruit in these side dishes by Cabernet Grill chef Ross Burtwell.
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.
Seeking to make a refreshing cocktail, Amarillo bartender Tiffany Reagan turned to an unorthodox ingredient growing in her garden.
The man behind the social media handle Cook Drank Eat shares his recipe for blueberry hand pies from ‘Fix Me a Plate,’ out March 15.
This Southern-inspired, veggie-forward recipe by chef Chris Williams of Lucille’s in Houston is both comforting and filling.
A Hico chocolatier reminisces on his youth with a not-too-sweet dessert featuring seasonal orange and lemon.
Sweet potato pie gets an upgrade with this crowd-pleasing dessert (and you get to use a torch!).
The one caveat? You have to use fresh-squeezed grapefruit juice, or fear the wrath of your local tiki expert.
You’ll always have a bacon, egg, and potato taco at the ready with this make-ahead shortcut.
Chefs from around the state shared the recipes that will be on their own tables this holiday season.
Flavored with nutty einkorn flour and anise, nutmeg, and cardamom, this versatile cake works as a weekday snack or a festive table centerpiece.
Cowritten with chef David Chang, the book encourages home cooks to hone their intuition with approachable instructions—as with this flatbread pizza that Krishna writes makes her "the most popular person in the house."
Elemi's Emiliano Marentes tweaked his restaurant's most popular mole recipe into a version for home cooks that takes advantage of fall flavors and produce.
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
A Denton bartender created this take on a classic to appease his bourbon-loving grandmother, Joyce, with the fall flavors of salted pecan, orange, and chocolate.
I ate a quarter-pound of the mood-altering queso developed by Trudy’s and Earlybird CBD. For journalism!
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Thickly sliced cabbage, coated in olive oil and imbued with oaky smoke, makes for a worthy main course or the best side dish at the table.
Meet the Under the Texas Sun, a crisp, refreshing nod to the season.
This cooling, rejuvenating summer drink is made up of four ingredients that you already have at home: water, lime juice, ice, and sugar.
The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
The Desert Plant & Pepper appears as soft and alluring as a glass of pink lemonade, but prepare your palate for a punch.