A different sort of Texas Trinity makes for an exceptional taco at this Tomball joint.
A cake that gets to the heart of the batter from Austin’s Rather Sweet Bakery.
Unless you’re Susana Trilling, who taught me how to prepare traditional Oaxacan dishes at her cooking school in Mexico. This month she’ll teach you too—right here in Texas.
Chocolate Génoise4 large eggs, at room temperature 1/2 cup each of sugar and flour 1 tablespoon cocoa powder 2 tablespoons unsalted butter, meltedMix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter. Pour into
Tucked away somewhere in the fragmented patchwork of Hanoi sits an unassuming little café, an oasis for chocolate lovers, thanks to one Houston woman’s dream.
Introducing El Rey, the Venezuelan chocolate that is wowing chefs everywhere, thanks to the efforts of a Texan with a taste for treats.
Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill. Chef Charles Watkins has taken an everyday dessert and turned it into something special, its texture as lush as velvet, the density firm without being heavy. But what
Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill. For a chaser, set out a batch of Watkins’ Grand Marnier truffles rolled in Texas pecans.Your guests won’t go until they get some.1 1/4 cups heavy cream 16
Hot Chocolate recipe from Cattle Kings Grill's, Houston.