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Enchilada meat loaf covered in chili sauce

Enchilada Meat Loaf

The classic American dish gets a Tex-Mex makeover covered in chili gravy and cheese, taking comfort food to another level.

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.

Stack of bone-in pork loin on a cutting board.

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.


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 gumbo recipe

Instant Pot Gumbo

Get the roux you want in a shorter amount of time by living dangerously with the “burn” notice on your appliance.

Carne Asada- Oct. Monthly Cook Book

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

Lamburger Helper

In ‘Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.

The Texas Cookbook

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.

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.

A roasted chile lies in a bowl, covered in a white sauce and pomegranate seeds.

Chiles en Nogada

Food historian and cookbook author Melissa Guerra adapts the nineteenth-century recipe for twenty-first-century palates and contemporary kitchens.

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