
TM Happy Hour: A Bourbon Twist to the Tom Collins
Pedro Ricalo, of Bullion in Dallas, shows how to make an easy, refreshing summer drink with a favorite brown spirit.
Pedro Ricalo, of Bullion in Dallas, shows how to make an easy, refreshing summer drink with a favorite brown spirit.
Fort Worth’s Megan McClinton shows us how to make a berry-based cocktail, a perfect segue into the sizzling summer season.
Bartender Robert Bjorn Taylor of Austin shows how to make his at-home cocktail, the smooth and spicy Robert Royale.
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
Eric Silverstein's dishes from his Austin restaurant are the fun we need right now.
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
This favorite dessert from the Houston chef’s Underbelly days is based on an Appalachian recipe modeled after a chess pie.
The most popular cocktail from Marfa’s Capri restaurant captures the desert in a glass.
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
Re-create some Tex-Mex restaurant magic in your kitchen.
San Angelo–raised Joe Yonan goes there with his chili in his new cookbook, ‘Cool Beans.’
The Austin baker’s book seems essential for these times.
How to turn pork slices into a juicy steak without leaving your kitchen.
Food writer Francine Spiering compiles recipes from the city’s diverse array of restaurants.
When you're busy (or have a hangover), use your cooker to quickly make a flavorful stock for this beloved Mexican stew.
For her new best-selling cookbook, the Dallas food writer came up with a healthier—and just plain adorable—version of the state's beloved casserole.
Everyone seems to have different tastes for what works best in this classic dish.
The former Austinite follows up her award-winning ‘The Jemima Code’ with a cookbook of African American recipes.
Get the roux you want in a shorter amount of time by living dangerously with the “burn” notice on your appliance.
The coastal hot spot features a menu of midcentury island-time sippers, perfect for any time of the year.
No matter which version you choose—margarita, chipotle, or grapefruit—it's delightfully easy to make.
The quickest of comfort foods is the perfect dish for chillier weather.
Houston’s PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
The Los Angeles chef celebrates his San Antonio roots by sharing his secrets to making Tex-Mex classics.
This easy-to-make recipe combines two of our favorite snacks into one heavenly tailgate or party dish.
In ’Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
Celebrate the start of football season and the last weeks of Hatch chile season with this easy-to-make crowd-pleaser.
This mid-century recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.
As always, bacon makes everything better, even this classic go-to for parties and cookouts.
Baker Abby Love shares her recipe, which uses flour from Barton Springs Mill, in Dripping Springs.
Just four minutes of pressure-cooking brings out the flavor of these summer-ripe vegetables.
It requires some advanced skills to create, but the delicious caramel sauce sets this dessert apart and makes the effort worth it.
Two Texas favorites combine for a unique barbecue sauce to slather on your meat.
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.
We launch our new Texas Cookbooks series, which looks at new recipes as well as old favorites from around the state, by revisiting a 1987 gem packed with great finds.
Put those different settings to work to make a smooth, flavorful bowl of the unofficial comfort (and party!) food of Texas.
Put that popular Christmas present to good use by making a comforting Bowl of Red. (By all means, ignore the Beans/Chili setting.)
Mudhen Meat and Greens in Dallas offers up this dark drink, made with gin, activated charcoal powder, and aquafaba (a.k.a. drained chickpea juice).
For one of her two "East Meets West" vegetable side dishes, chef Denise Shavandy uses za'atar vinaigrette to add extra flavor.
Crumbled goat-milk feta adds a nice final touch to this side dish in chef Denise Shavandy’s “East Meets West” feast.
This seafood side dish is a colorful component of chef Maribel Rivero’s “Peruvian Party” feast.
Grains get the tropical treatment in this side dish from chef Maribel Rivero’s “Peruvian Party” feast.
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
Peru's favorite fruit shines in this delicious end to chef Maribel Rivero’s “Peruvian Party” feast.
Chef Kiran Verma serves up her own version of cranberry sauce as part of her “Tandoori and Beyond” 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.