It requires some advanced skills to create, but the delicious caramel sauce sets this dessert apart and makes the effort worth it.
Two Texas favorites combine for a unique barbecue sauce to slather on your meat.
The Dallas bar and eatery offers a delightful drink selection based on agave- and cane-based spirits.
Food writer Lisa Fain discusses why she just moved back to Dallas from New York and shares her recipe for Herrera's Crazy Nachos (which she won't have to make as much anymore).
The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.
Orange slices make the difference in cooking this sweet, meaty taco filling.
This new, genteel club in the inn's basement specializes in top-notch cocktails, served with a side of jazz.
We launch our new Texas Cookbooks series, which looks at new recipes as well as old favorites from around the state, by revisiting a 1987 gem packed with great finds.
Put those different settings to work to make a smooth, flavorful bowl of the unofficial comfort (and party!) food of Texas.
Put that popular Christmas present to good use by making a comforting Bowl of Red. (By all means, ignore the Beans/Chili setting.)
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
Chef Steve McHugh, of San Antonio’s Cured, creates a through line from Wisconsin to Louisiana to Texas with a meal built around roast duck, grapefruit, and chile pequins.
Austin chef Maribel Rivero, of Yuyo, creates a celebratory feast inspired by the highly acclaimed cuisine of Peru.
Chef Kiran Verma, of Kiran's, started a Houston Thanksgiving tradition years ago for many customers with her tandoori turkey and Indian trimmings.
Like he does each night at Sachet, Dallas chef Stephen Rogers celebrates the flavors of one of his favorite regions in the world with a meze-inspired meal.
Inspired by her mother-in-law, Fort Worth chef Denise Shavandy, of Café Modern, draws on Eastern Mediterranean influences for her sophisticated dinner.
For one of her two "East Meets West" vegetable side dishes, chef Denise Shavandy uses za'atar vinaigrette to add extra flavor.
Crumbled goat-milk feta adds a nice final touch to this side dish in chef Denise Shavandy’s “East Meets West” feast.
This seafood side dish is a colorful component of chef Maribel Rivero’s “Peruvian Party” feast.
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
Peru's favorite fruit shines in this delicious end to chef Maribel Rivero’s “Peruvian Party” feast.
Chef Kiran Verma serves up her own version of cranberry sauce as part of her “Tandoori and Beyond” feast.
Chef Kiran Verma’s “Tandoori and Beyond” feast proves that sweet potatoes aren't the only root vegetables that make for comforting fall desserts.
In chef Stephen Rogers’s “Mediterranean Medley” feast, a pomegranate dressing brings this side dish together.
Chef Stephen Rogers ends his “Mediterranean Medley” feast on a sweet and comforting note, with a hint of sesame.
Chef Stephen Rogers takes a holiday favorite, the sweet potato, and creates something completely different for his “Mediterranean Medley” feast.
The accessible main course in chef Stephen Rogers’s “Mediterranean Medley” feast sets the tone for a fun night with friends and family.
In chef Steve McHugh’s “Hunting and Gathering” feast, the roast duck gets a Texas touch with this unexpected accompaniment.
Chef Steve McHugh finishes off his “Hunting and Gathering” feast with this classic Mexican treat, taken up a notch with mesquite and cherries.
San Antonio chef Steve McHugh nods to his boyhood hunts with roast duck, the centerpiece of his ”Hunting and Gathering” feast.
Rio Star grapefruit shines in this simple yet bright side dish in chef Steve McHugh’s ”Hunting and Gathering” feast.
Cap off chef Denise Shavandy’s “East Meets West” feast with this decadent treat that brings together mousse, sorbet, and espresso.
Chef Denise Shavandy designs her “East Meets West” feast around a beautiful main course with a Middle Eastern influence.
Chef Denise Shavandy kicks off her “East Meets West” feast on an exotic note with this appetizer.
We asked five of the state's top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors. Follow these recipes and your Texas table will never be the same again.
The turkey that's become a Houston holiday tradition at Kiran's is the focal point of chef Kiran Verma’s “Tandoori and Beyond” feast.
Fruits and nuts add seasonal crunch to the grain side dish in chef Kiran Verma’s “Tandoori and Beyond” feast.
These tropical drinks are a breeze to make.
Vianney Rodriguez's 'The Tex-Mex Slow Cooker' offers easy recipes for comfort food—plus slow-cooker cocktails.
The owner of Houston’s Julep dives deep into the region’s beverage history and shares recipes perfect for porch sippin’.
The Austin speakeasy's updated menu, themed around the art of conversation, features the striking Paradox.
The Italian restaurant has built its drink program around this herbal liqueur. Try the Life Aquatic.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
If Proust had lived in Texas, this fried pastry would have been his madeleine.
Mixing the right amount of mustard and mayo.
What can I say? I’m a pod person.
From Eight Row Flint, in Houston.
West Texas’s claim on this fizzy, lemony cocktail is unprovable? We’ll drink to that.
What could be better than a massive slab of cocoa, butter, sugar, eggs, and buttermilk?
Six Texas wines, beers, and cocktail recipes.