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.
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.
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
Peru's favorite fruit shines in this delicious end to 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.
In chef Stephen Rogers’s “Mediterranean Medley” feast, a pomegranate dressing brings this side dish together.
In chef Stephen Rogers’s “Mediterranean Medley” feast, a favorite Middle Eastern spread serves as the base for a flavorful appetizer.
Chef Stephen Rogers ends his “Mediterranean Medley” feast on a sweet and comforting note, with a hint of sesame.
Chef Stephen Rogers takes a holiday favorite, the sweet potato, and creates something completely different for his “Mediterranean Medley” feast.
The accessible main course in chef Stephen Rogers’s “Mediterranean Medley” feast sets the tone for a fun night with friends and family.
In chef Steve McHugh’s “Hunting and Gathering” feast, the roast duck gets a Texas touch with this unexpected accompaniment.
Chef Steve McHugh finishes off his “Hunting and Gathering” feast with this classic Mexican treat, taken up a notch with mesquite and cherries.
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.
Cap off chef Denise Shavandy’s “East Meets West” feast with this decadent treat that brings together mousse, sorbet, and espresso.
Chef Denise Shavandy designs her “East Meets West” feast around a beautiful main course with a Middle Eastern influence.
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.
Fruits and nuts add seasonal crunch to the grain side dish in chef Kiran Verma’s “Tandoori and Beyond” feast.