Anytime Sweet Potato Bowl
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Hot Pepper Jelly
Spread the love with this vibrant, versatile condiment that’s a righteous kick to the system.
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.
Black Bean and Roasted Corn Salad
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
Texas-Style Bowl o’ Red Beans
San Angelo–raised food writer Joe Yonan goes there with his chili in his new cookbook, Cool Beans.
Instant Pot Okra and Tomatoes
Just four minutes of pressure-cooking brings out the flavor of these summer-ripe vegetables.
Saffron Couscous Beet Salad
For one of her two “East Meets West” vegetable side dishes, chef Denise Shavandy uses za’atar vinaigrette to add extra flavor.
Minted Zucchini Bulgur Pilaf
Crumbled goat-milk feta adds a nice final touch to this side dish in chef Denise Shavandy’s “East Meets West” feast.
Jasmine Rice With Ripe Plantains
Grains get the tropical treatment in this side dish from chef Maribel Rivero’s “Peruvian Party” feast.
Fall Vegetable Salad With Yogurt Dressing
Chef Stephen Rogers takes a holiday favorite, the sweet potato, and creates something completely different for his “Mediterranean Medley” feast.
Avocado and Grapefruit Salad
Rio Star grapefruit shines in this simple yet bright side dish in chef Steve McHugh’s “Hunting and Gathering” feast.
Kerabu Cucumber Salad
The water-dense fruit (yes, cucumber is a fruit) serves as a great base for a cooling salad that kicks it up a notch with a spicy dressing.
