
Deep-fried Turkey
A simple meal turned Thanksgiving novelty.
A simple meal turned Thanksgiving novelty.
Turn up the heat with these crowd-pleasing spicy shrimp tacos topped with cabbage slaw from Jeffry Angelo of Montgomery’s Hodge Podge Lodge.
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Let chef John Currence show you how to tailgate at home—even though he’s pulling for the wrong SEC team.
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
Shiner, jalapeños, fish sauce, and sweet onion put a Texas stamp on this easy, comforting dish.
You won’t get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
San Angelo–raised food writer Joe Yonan goes there with his chili in his new cookbook, Cool Beans.
When you’re busy (or have a hangover), use your cooker to quickly make a flavorful stock for this beloved Mexican stew.
Everyone seems to have different tastes for what works best in this classic dish.
Get the roux you want in a shorter amount of time by living dangerously with the “burn” notice on your appliance.
“This recipe is from our friend Gary Ly, former chef de cuisine at Underbelly, in Houston. Not only is he a talented cook, he is a determined lover of seafood.”
Celebrate the start of football season and the last weeks of Hatch chile season with this easy-to-make crowd-pleaser.
Updated from Mary Faulk Koock’s Texas Cookbook. This mid-century recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.
The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.
Orange slices make the difference in cooking this sweet, meaty taco filling.
San Antonio chef Steve McHugh nods to his boyhood hunts with roast duck, the centerpiece of his “Hunting and Gathering” feast.
The turkey that’s become a Houston holiday tradition at Kiran’s is the focal point of chef Kiran Verma’s “Tandoori and Beyond” feast.
This is what it tastes like, when doves fry.
Lord of the potluck.