
Instant Pot Tex-Mex Rice (Plus: Refried Beans From a Can!)
Re-create some Tex-Mex restaurant magic in your kitchen.
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.
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.
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.
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.
This easy-to-make recipe combines two of our favorite snacks into one heavenly tailgate or party dish.
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.
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.
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.
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.
Chef Stephen Rogers takes a holiday favorite, the sweet potato, and creates something completely different for his “Mediterranean Medley” feast.
In chef Steve McHugh’s “Hunting and Gathering” feast, the roast duck gets a Texas touch with this unexpected accompaniment.
San Antonio chef Steve McHugh nods to his boyhood hunts with roast duck, the centerpiece of his ”Hunting and Gathering” feast.
Rio Star grapefruit shines in this simple yet bright side dish in chef Steve McHugh’s ”Hunting and Gathering” feast.
Chef Denise Shavandy kicks off her “East Meets West” feast on an exotic note with this appetizer.
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.
West Texas’s claim on this fizzy, lemony cocktail is unprovable? We’ll drink to that.
What could be better than a massive slab of cocoa, butter, sugar, eggs, and buttermilk?
Many a youthful happy hour did I spend at Austin’s famously peripatetic Cedar Door bar, the self-proclaimed inventor of our state’s most famous native cocktail, the Mexican martini. A frosty metal shaker of sweet-tart elixir, a salt-encrusted coupe glass, fat green olives impaled on a wee plastic sword—this was what
For a winter night’s meal, making a pot of roasted acorn squash soup will warm your kitchen and your bones.