
Pecan Pie Bars
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.
Tips on how to create some of the best Texan dishes out there
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.
Cabbage has been a staple on Jeffry Angelo’s dinner table for as long as he can remember. The owner of Hodge Podge Lodge bed-and-breakfast in Montgomery has vivid recollections of weekends spent in Houston with family, gobbling up the cruciferous vegetable. “My grandmother was Syrian and Lebanese, and on Sundays
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.
No need to turn on your oven for this French interpretation of Texas sheet cake, courtesy of Dallas-born pastry chef Molly Wilkinson.
Grab those Texas tomatoes off the vine and get to sippin’.
This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.
At its core, a paloma is just tequila and Squirt, but you wouldn't know that from the elaborate iterations on Texas bar menus.
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
Can your blender hack it?
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.
Jesse Griffiths goes hog wild to reinvent a favorite childhood meal.
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!