Butterflied Bimini Chicken Drumsticks
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.
Recipes
Cook like a Texan with this ever-growing collection of drinks and dishes.
Pumpkin Roll
Getting tired of pie? Switch it up with this classic dessert that still incorporates the holiday favorite filling of pumpkin and spices.
Calabaza con Pollo Nachos
This recipe is definitely not ballpark fare—these nachos are wholesome, filling, and warming with chicken, a squash gravy, and roasted squash seeds.
Warm Persimmon Salad
The orange fruit, while prevalent in Texas, is still a mystery to some folks. Try the juicy fall produce in this elevated appetizer.
Spicy Paloma
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.
These Lao Beef Skewers Are What’s for Dinner
Just in time for the holidays, Texas Monthly debuts its first-ever collection of recipes.
3-Ingredient Vegan Mango Ice Cream
This three-ingredient recipe is simple to execute, but impressive to eat. Perfect for spontaneously whipping up on a hot summer day.
Eggplant Churros
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.
Kerabu Cucumber Salad
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.
The Antonia: A Watermelon Cocktail
Cesar Martinez recalls sweltering summer afternoons in Freer, a South Texas town about eighty miles west of Corpus Christi, watching his grandmother dust watermelon with table salt before biting into it.“She used to sit on the porch, smoke cigarettes, eat watermelon, and sharpen her hoe to cut the yard,” Martinez
Carrot Cake
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.
Street Tacos Frandiablo
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
West Texas Smash
Seeking to make a refreshing cocktail, Amarillo bartender Tiffany Reagan turned to an unorthodox ingredient growing in her garden.
Roasted Acorn Squash Stuffed With Collards and Quinoa
This Southern-inspired, veggie-forward recipe by chef Chris Williams of Lucille’s in Houston is both comforting and filling.
Texas Citrus Rustic Cake
A Hico chocolatier reminisces on his youth with a not-too-sweet dessert featuring seasonal orange and lemon.
Sweet Potato Crème Brûlée
Sweet potato pie gets an upgrade with this crowd-pleasing dessert (and you get to use a torch!).
The World’s Easiest Winter Cocktail
The one caveat? You have to use fresh-squeezed grapefruit juice, or fear the wrath of your local tiki expert.
Frittata-Filled Breakfast Taco (a.k.a. Tortilla in a Tortilla)
You’ll always have a bacon, egg, and potato taco at the ready with this make-ahead shortcut.
If You Love Queso, Try Queso Fundido, Its Equally Delectable Mexican Ancestor
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
Anytime Sweet Potato Bowl
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
This Berry-Based Cocktail Is Summer in a Glass
Meet the Under the Texas Sun, a crisp, refreshing nod to the season.
Lime Agua Fresca
This cooling, rejuvenating summer drink is made up of four ingredients that you already have at home: water, lime juice, ice, and sugar.
LeRoy and Lewis Barbecue’s Smoked-Jalapeño Salsa
The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
Crispy Salmon With Charred Summer Veggies
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
A Spicy Spring Cocktail With West Texas Roots
The Desert Plant & Pepper appears as soft and alluring as a glass of pink lemonade, but prepare your palate for a punch.
Fresh Mint Panna Cotta With Blackberries
This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.
Chile Verde–Braised Pork Riblets and Fava Beans
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
Confit Smoked Chicken Thighs
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Wild Boar Picadillo
Jesse Griffiths goes hog wild to reinvent a favorite childhood meal.
By
Wes Ferguson
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Good Luck Instant Pot Black-eyed Peas
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!
Hot Pepper Jelly
Spread the love with this vibrant, versatile condiment that's a righteous kick to the system.
By
Paula Mejía
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Instant Pot Turkey Tortilla Soup
The smoky, citrusy soup is the perfect way to use up leftover Thanksgiving turkey, and it includes a stock recipe you’ll be using all year long.
Truth Barbeque’s Triple Chocolate Cake
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
Instant Pot Queso Mac and Cheese
Yes, this is as good as it sounds. The secret, Tex-ifying ingredient? Spicy sausage!
Huevos Rancheros Grits Casserole From ‘Tailgreat’
Let chef John Currence show you how to tailgate at home—even though he's pulling for the wrong SEC team.
Smoked Turkey Legs
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
Instant Pot Texas Pot Roast With Sweet Potatoes
Shiner, jalapeños, fish sauce, and sweet onion put a Texas stamp on this easy, comforting dish.
TM Happy Hour: A Martini That’s Ready When You Are
You’ll always be ready for cocktail time with this make-ahead batch recipe from Houston Eaves, of San Antonio’s Esquire Tavern.
TM Happy Hour: A Southern Sipper With a Kick
For the Old Pepper, acclaimed Houston bartender Alba Huerta takes bourbon and spices it up.
Instant Pot Peach or Fig Jam
It's easier than you think—just leave the peels on for natural thickening when using those Texas peaches.
TM Happy Hour: A Classic Gin Cocktail
Bill Norris, of Alamo Drafthouse and Midnight Cowboy, pours one out for the Pegu Club, the beloved New York cocktail mecca that has permanently closed in the wake of COVID-19.
Smoked Mac and Cheese
How to get a Muenster-Parmesan crust with a nice, smoky flavor.
All-Purpose Instant Pot Chicken With Tomato and Chiles
You won’t get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
Rio Grande Valley Arroz con Pollo, From ‘The Enchilada Queen Cookbook’
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
Kimchi Queso, From the ‘Peached Tortilla Cookbook’
Eric Silverstein's dishes from his Austin restaurant are the fun we need right now.
Black Bean and Roasted Corn Salad, From ‘Perini Ranch Steakhouse’
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
Chris Shepherd’s Vinegar Pie, From ‘Cook Like a Local’
This favorite dessert from the Houston chef’s Underbelly days is based on an Appalachian recipe modeled after a chess pie.