Mudhen Meat and Greens in Dallas offers up this dark drink, made with gin, activated charcoal powder, and aquafaba (a.k.a. drained chickpea juice).
The movers and shakers behind the state’s craft cocktail scene keep it interesting with these hot spots, all opened in 2018.
Chef Jesse DeLeon has created a decidedly modern menu in an 1890 Victorian house.
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.
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
Our five chefs recommend cocktails, wine, and beer that go well with their menus—as well as with football, fall, and cooler weather.
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.