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.
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.
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.
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.
Taking inspiration from his grandmother, this Laredo bartender concocts a refreshing watermelon-and-mezcal drink with a little bite.
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.
Seeking to make a refreshing cocktail, Amarillo bartender Tiffany Reagan turned to an unorthodox ingredient growing in her garden.
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.
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.
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.
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.
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Pastry chef Maggie Huff, of Dallas's Homewood, crafted this summery treat to serve as a dessert or with your morning joe.
Meet the Under the Texas Sun, a crisp, refreshing nod to the season.
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.
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.
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.