This recipe is definitely not ballpark fare—these nachos are wholesome, filling, and warming with chicken, a squash gravy, and roasted squash seeds.
The orange fruit, while prevalent in Texas, is still a mystery to some folks. Try the juicy fall produce in this elevated appetizer.
This two-day recipe from the Nicolett in Lubbock might be a bit of a project, but the result of crispy, melt-in-your-mouth morsels is worth it.
Turn up the heat with these crowd-pleasing spicy shrimp tacos topped with cabbage slaw from Jeffry Angelo of Montgomery’s Hodge Podge Lodge.
Seeking to make a refreshing cocktail, Amarillo bartender Tiffany Reagan turned to an unorthodox ingredient growing in her garden.
This Southern-inspired, veggie-forward recipe by chef Chris Williams of Lucille’s in Houston is both comforting and filling.
A Hico chocolatier reminisces on his youth with a not-too-sweet dessert featuring seasonal orange and lemon.
Sweet potato pie gets an upgrade with this crowd-pleasing dessert (and you get to use a torch!).
The one caveat? You have to use fresh-squeezed grapefruit juice, or fear the wrath of your local tiki expert.
Flavored with nutty einkorn flour and anise, nutmeg, and cardamom, this versatile cake works as a weekday snack or a festive table centerpiece.
Elemi's Emiliano Marentes tweaked his restaurant's most popular mole recipe into a version for home cooks that takes advantage of fall flavors and produce.
A Denton bartender created this take on a classic to appease his bourbon-loving grandmother, Joyce, with the fall flavors of salted pecan, orange, and chocolate.
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Pastry chef Maggie Huff, of Dallas's Homewood, crafted this summery treat to serve as a dessert or with your morning joe.
Meet the Under the Texas Sun, a crisp, refreshing nod to the season.
The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
The Desert Plant & Pepper appears as soft and alluring as a glass of pink lemonade, but prepare your palate for a punch.
This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.