Garlic Dijon Pork Tenderloin with Roasted Sweet Potato and Pepper Jumble
Dig into this pork tenderloin dish that's both delicious and nutritious.
Brisket Salad
Even though it sounds like an oxymoron, this dish brings together the best of both worlds: meaty, smoked Texas brisket and herby green salad.
Deep-fried Turkey
A simple meal turned Thanksgiving novelty.
Street Tacos Frandiablo
Turn up the heat with these crowd-pleasing spicy shrimp tacos topped with cabbage slaw from Jeffry Angelo of Montgomery’s Hodge Podge Lodge.
Anytime Sweet Potato Bowl
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Crispy Salmon With Charred Summer Veggies
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
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.
Smoked Confit Chicken Thighs
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Huevos Rancheros Grits Casserole
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.
Bone-in Pork Loin
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
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
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
Smoked Tri-Tip
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
Texas-Style Bowl o’ Red Beans
San Angelo–raised food writer Joe Yonan goes there with his chili in his new cookbook, Cool Beans.
Sous Vide Pork Steak
How to turn pork slices into a juicy steak without leaving your kitchen.
Instant Pot Pozole Rojo
When you’re busy (or have a hangover), use your cooker to quickly make a flavorful stock for this beloved Mexican stew.
Mini King Ranch Casseroles
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.
Instant Pot Chicken and Dumplings
Everyone seems to have different tastes for what works best in this classic dish.
Instant Pot Gumbo
Get the roux you want in a shorter amount of time by living dangerously with the “burn” notice on your appliance.
Banana Leaf Spanish Mackerel With Roasted Shallot Pico
“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.”
Josef Centeno’s Carne Guisada
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
Lamburger Helper
In ‘Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
Texas Chicken Green Chili With Cider
Celebrate the start of football season and the last weeks of Hatch chile season with this easy-to-make crowd-pleaser.
Hominy Casserole
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.
Dr Pepper Chipotle Ribs
Two Texas favorites combine for a unique barbecue sauce to slather on your meat.
Enchiladas With Spinach
The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.
Instant Pot Crispy Pork Carnitas
Orange slices make the difference in cooking this sweet, meaty taco filling.
Savory Roast Pork
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
Sweet and Tangy Wild Boar Ribs
The accessible main course in chef Stephen Rogers’s “Mediterranean Medley” feast sets the tone for a fun night with friends and family.
Vanilla Roast Duck With Pecan Cornbread Dressing
San Antonio chef Steve McHugh nods to his boyhood hunts with roast duck, the centerpiece of his “Hunting and Gathering” feast.
Sumac-Crusted Rack of Lamb With Sour-Cherry Sauce
Chef Denise Shavandy designs her “East Meets West” feast around a beautiful main course with a Middle Eastern influence.
Tandoori Turkey in Spiced Yogurt
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.
Smoked Brisket Chili
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.
Chiles en Nogada
Food historian and cookbook author Melissa Guerra adapts the nineteenth-century recipe for twenty-first-century palates and contemporary kitchens.
