Dallas chef Stephan Pyles redefined Texas cuisine in the eighties, giving a sophisticated treatment to down-home staples and adding the distinctive kick of chiles and Mexican spices. The founder of the dear departed Routh Street Cafe and its more casual offspring, Baby Routh (2708 Routh Street), Pyles shares his pioneering interpretations in a 450-page cookbook titled The New Texas Cuisine. Typical of Pyles’s genius is his recipe for black-bottom pecan pie—sin with a Southern accent—that crosses two classic desserts and uses more butter, bourbon, and whiskey than the law allows.

Sin with a Southern accent.

Recipes from The New Texas Cuisine by Stephan Pyles
Black-Bottom Pecan Pie Recipe
Whiskey Sauce Recipe