Even though it sounds like an oxymoron, this dish brings together the best of both worlds: meaty, smoked Texas brisket and herby green salad.
Try the juicy fall produce in this elevated appetizer.
Perfect on steaks, mashed potatoes or corn on the cob, this delicious bourbon butter is all you need on the side.
This dish is a customer favorite at Bob Somsith’s Austin food truck, SXSE Food Co.
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!
Yes, this is as good as it sounds. The secret, Tex-ifying ingredient? Spicy sausage!
How to get a Muenster-Parmesan crust with a nice, smoky flavor.
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
Re-create some Tex-Mex restaurant magic in your kitchen.
From David Norman of Easy Tiger.
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.
Just four minutes of pressure-cooking brings out the flavor of these summer-ripe vegetables.
Put those different settings to work to make a smooth, flavorful bowl of the unofficial comfort (and party!) food of Texas.
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.
In chef Stephen Rogers’s “Mediterranean Medley” feast, a pomegranate dressing brings this side dish together.
In chef Steve McHugh’s “Hunting and Gathering” feast, the roast duck gets a Texas touch with this unexpected accompaniment.
Rio Star grapefruit shines in this simple yet bright side dish in chef Steve McHugh’s “Hunting and Gathering” feast.
Fruits and nuts add seasonal crunch to the grain side dish in chef Kiran Verma’s “Tandoori and Beyond” feast.
A durable, portable flatbread borne of scarce provisions.
Best before, during, and after every meal.
Mixing the right amount of mustard and mayo.
A super-duper scooper.
A tasty get-rich-quick scheme.
You are welcome to stuff it.
The perfect circle.
For a winter night’s meal, making a pot of roasted acorn squash soup will warm your kitchen and your bones.