Turn up the heat with these crowd-pleasing spicy shrimp tacos topped with cabbage slaw from Jeffry Angelo of Montgomery’s Hodge Podge Lodge.
Nothing screams spring like strawberries. Make the most of Texas-grown fruit in these side dishes by Cabernet Grill chef Ross Burtwell.
Spring entertaining in Texas means having folks over for mudbugs. We teach you how to do just that, plus etiquette, beer and wine pairings, and more.
Seeking to make a refreshing cocktail, Amarillo bartender Tiffany Reagan turned to an unorthodox ingredient growing in her garden.
The man behind the social media handle Cook Drank Eat shares his recipe for blueberry hand pies from ‘Fix Me a Plate,’ out March 15.
A love letter to the everyman’s healing Mexican broth, which can be filled with anything you might have on hand.
The grand tradition of gathering to make tamales is back, with two upcoming community events in San Antonio and more around the state.
The one caveat? You have to use fresh-squeezed grapefruit juice, or fear the wrath of your local tiki expert.
Welcome to In Season, our series celebrating the juiciest fruit and crispest veggies in Texas. This spring, we asked local chefs to share stories about their favorite items of seasonal produce—and create original recipes that make the most of spring’s bounty. We get it. You’ve decided to host Christmas dinner this
You’ll always have a bacon, egg, and potato taco at the ready with this make-ahead shortcut.
Chefs from around the state shared the recipes that will be on their own tables this holiday season.
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.
I ate a quarter-pound of the mood-altering queso developed by Trudy’s and Earlybird CBD. For journalism!
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Boerne's Laurel Evans has made a career of teaching Italians about American cuisine. With ‘Liguria,’ she's out to prove that Italians eat more than pizza and pasta.
Thickly sliced cabbage, coated in olive oil and imbued with oaky smoke, makes for a worthy main course or the best side dish at the table.
Pastry chef Maggie Huff, of Dallas's Homewood, crafted this summery treat to serve as a dessert or with your morning joe.
This cooling, rejuvenating summer drink is made up of four ingredients that you already have at home: water, lime juice, ice, and sugar.
No need to turn on your oven for this French interpretation of Texas sheet cake, courtesy of Dallas-born pastry chef Molly Wilkinson.
This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.
At its core, a paloma is just tequila and Squirt, but you wouldn't know that from the elaborate iterations on Texas bar menus.
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.
Jesse Griffiths goes hog wild to reinvent a favorite childhood meal.
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!
Spread the love with this vibrant, versatile condiment that's a righteous kick to the system.
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).
The smoky, citrusy soup is the perfect way to use up leftover Thanksgiving turkey, and it includes a stock recipe you’ll be using all year long.
Yes, this is as good as it sounds. The secret, Tex-ifying ingredient? Spicy sausage!
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
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.
A simple recipe is all it takes when you use Texas pasture-raised lamb.
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
Plus, our recipe for the celebratory dish.
For the Old Pepper, acclaimed Houston bartender Alba Huerta takes bourbon and spices it up.
It's easier than you think—just leave the peels on for natural thickening when using those Texas peaches.
Pedro Ricalo, of Bullion in Dallas, shows how to make an easy, refreshing summer drink with a favorite brown spirit.
How to get a Muenster-Parmesan crust with a nice, smoky flavor.
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.