Dig into this pork tenderloin dish that's both delicious and nutritious.
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.
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.
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
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.
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
How to turn pork slices into a juicy steak without leaving your kitchen.
For her new best-selling cookbook, Dallas food writer Alex Snodgrass came up with a healthier—and just plain adorable—version of the state’s beloved casserole.
“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.”
Carne guisada is my “bowl of red,” except I never eat it in a bowl—always in a flour tortilla. Like chili con carne, this stewed beef is made with chunks of beef and dried chiles and spices, and it also contains tomatoes. But unlike chili con carne, it isn’t served
In ‘Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
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.
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
The accessible main course in chef Stephen Rogers’s “Mediterranean Medley” feast sets the tone for a fun night with friends and family.
San Antonio chef Steve McHugh nods to his boyhood hunts with roast duck, the centerpiece of his “Hunting and Gathering” feast.
Chef Denise Shavandy designs her “East Meets West” feast around a beautiful main course with a Middle Eastern influence.
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.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
Food historian and cookbook author Melissa Guerra adapts the nineteenth-century recipe for twenty-first-century palates and contemporary kitchens.
Quit slinging mud at this hepcat.
Love me tenderized.
This is what it tastes like, when doves fry.
Lord of the potluck.