
Pumpkin Roll
Getting tired of pie? Switch it up with this classic dessert that still incorporates the holiday favorite filling of pumpkin and spices.
Getting tired of pie? Switch it up with this classic dessert that still incorporates the holiday favorite filling of pumpkin and spices.
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.