Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.
The Houston food writer credits her adopted hometown's immigrant community for encouraging her connections to her beloved childhood dishes, including this delicious holiday treat.
Don’t know a comal from a molcajete? We break it down (and share an easy recipe for discada, a northern Mexican grilled meat dish).
Plus: Feges BBQ's recipe for smoked sweet potatoes in beef fat.
Shiner, jalapeños, fish sauce, and sweet onion put a Texas stamp on this easy, comforting dish.
Plus, our recipe for the celebratory dish.
You won't get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
Using five great Texas cookbooks, you can create a coursed meal that will take you across the state, from the comfort of your kitchen.
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
Eric Silverstein's dishes from his Austin restaurant are the fun we need right now.
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
This favorite dessert from the Houston chef's Underbelly days is based on an Appalachian recipe modeled after a chess pie.
The most popular cocktail from Marfa's Capri restaurant captures the desert in a glass.
A Texpat finally finds her inner chef through a simple dish that reminds her of home.
Re-create some Tex-Mex restaurant magic in your kitchen.
The Austin baker's book seems essential for these times.
In his new cookbook, ‘Cool Beans,' the San Angelo native and Washington Post food editor explores all things legume, including a version of his mom's Texas Salad.
For her new best-selling cookbook, the Dallas food writer came up with a healthier—and just plain adorable—version of the state's beloved casserole.
The former Austinite follows up her award-winning "The Jemima Code" with a cookbook of African American recipes.
Celebrate this holiday season with the one thing that brings all communities together—food. From the history of tamales at Christmas, to the perfect wine to pair with each dish, to a bevy of Instant Pot recipes and a Christmas tree made of best wurst, this holiday collection from Texas Monthly…
The original ranch-to-table restaurant shares its Texas spin on comfort food classics.
Houston’s PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
The Los Angeles chef celebrates his San Antonio roots by sharing his secrets to making Tex-Mex classics.
In ’Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
This mid-century recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.
The lemonade-infused version, which debuted last year, makes for refreshing cocktails. Here are three to try at home.