Teresa Stephens (of Cast Iron Grill in Lubbock, Texas) takes pumpkin pie to the next level.
Tiffany Chen of cookie-delivery business Tiff’s Treats offers a dessert that brings together cookies and pie so you don’t have to choose.
Getting a little tired of pie? Switch it up with this classic dessert that still incorporates the holiday favorite filling of pumpkin and spices.
Apple partners beautifully with bourbon, so we’ve gone ahead and tripled it by adding Jim Beam Bourbon to the apple filling, the crisp topping and the vanilla cream drizzle.
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.
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!).
This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
This favorite dessert from the Houston chef’s Underbelly days is based on an Appalachian recipe modeled after a chess pie.
This scone adapts well to many different fruits. For small berries, just rinse and add them as described in the recipe. For stone fruits or figs, rinse and chop into half-inch chunks; no need to peel. If you have frozen fruit, you may add it to the recipe frozen; no
It requires some advanced skills to create, but the delicious caramel sauce sets this dessert apart and makes the effort worth it.
From ‘Cooking With Pecans: Texas in a Nutshell.’
Peru’s favorite fruit shines in this delicious end to chef Maribel Rivero’s “Peruvian Party” 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.
Chef Stephen Rogers ends his “Mediterranean Medley” feast on a sweet and comforting note, with a hint of sesame.
Chef Steve McHugh finishes off his “Hunting and Gathering” feast with this classic Mexican treat, taken up a notch with mesquite and cherries.
Cap off chef Denise Shavandy’s “East Meets West” feast with this decadent treat that brings together mousse, sorbet, and espresso.
Full of hot air, in a good way.
Definitely not the pits.
Yep, everything is bigger here.
To shell and back.
After sampling more than a hundred banana puddings, it was time to come up with my own definitive recipe for the perfect post-barbecue banana dessert.
From Bohanan’s, in San Antonio.
Recipe from Dean Fearing of Dallas’ Mansion on Turtle Creek.