Patricia Sharpe and Kathy Blackwell dish on how they imagined, vetted, sampled, and served up our November feature story on Texas-style holiday meals.
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
Our five chefs recommend cocktails, wine, and beer that go well with their menus—as well as with football, fall, and cooler weather.
Chef Steve McHugh, of San Antonio’s Cured, creates a through line from Wisconsin to Louisiana to Texas with a meal built around roast duck, grapefruit, and chile pequins.
Austin chef Maribel Rivero, of Yuyo, creates a celebratory feast inspired by the highly acclaimed cuisine of Peru.
Chef Kiran Verma, of Kiran's, started a Houston Thanksgiving tradition years ago for many customers with her tandoori turkey and Indian trimmings.
Like he does each night at Sachet, Dallas chef Stephen Rogers celebrates the flavors of one of his favorite regions in the world with a meze-inspired meal.
Inspired by her mother-in-law, Fort Worth chef Denise Shavandy, of Café Modern, draws on Eastern Mediterranean influences for her sophisticated dinner.
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.