¡Viva Tequila!
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.
Two recipes for this classic dish, excerpted from "Texas Home Cooking" by Cheryl Alters Jamison and Bill Jamison.
From Austin’s Eastside Cafe come three soups that will bowl you over.
Mesteña’s apple sorbet and walnut-apple flautas are delicious to the core.
This three-milk cake from Cafe Central in El Paso is sweet and moist.
It’s okay to be shellfish: You won’t want to share this shrimp appetizer from San Antonio’s Massimo.
Will you enjoy the smoke-roasted shrimp at Houston’s Moose Cafe? You can plank on it.
Dallas’ Seventeen Seventeen has mastered the art of the catfish taco.
Recipe from Cooking Fearlessly.
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
There are two ways to use Stop and Smell the Rosemary: Recipes and Traditions to Remember, the spectacular new offering from the Junior League of Houston. First, you can use the cookbook part to prepare any of the five hundred excellent recipes. Second, you can concentrate on the menu and
Houston’s restaurateur to the stars, Tony Vallone, goes full boar.
Pesto, change-o: Luigi’s in Galveston serves up a magical veal dish.
If traditional holiday meals leave you hungry for something new, you’ll devour the dishes that Dallas chef Dean Fearing has prepared.
Make use of leftover bread with this recipe from Jenni Messina, who owned Dallas’s Jennivine’s Restaurant and Culinary Center.
From Stampede 66, in Dallas
It may not look like much, but don’t be fooled.
We hold (the perfection of) this stew to be self-evident.
Turkey Day is upon us, and an abundance of families will be cooking fall-centric dishes at home tomorrow. In case you’re looking to scrounge up some last-minute Thanksgiving recipes, here are a few offerings from a handful of talented Texas chefs. Roasted Pumpkin Soup with Absinthe Crème Fraîche from Jason Dodge of Péché
A recipe for when the hunters get home.
A recipe for when the hunters get home.
The creamy-crispy confection looms large in Texans’ collective taste memories.
Cheap, hearty, and eternally beloved.
Cheap, hearty, and eternally beloved.
Cool off with this recipe from Hugo Ortega’s Street Food of Mexico cookbook.
Get your salt shaker and limes ready to celebrate that "frozen concoction that helps you hang on."
Get cozy in the kitchen with your significant other and turn up the heat on Valentine’s Day.
Bud "the Pieman" Royer of Royers Round Top Cafe shares his pecan pie recipe.
“The kernel of South Texas cuisine is economy,” says Melissa Guerra, a South Texas native and the author of Dishes From the Wild Horse Desert: Norteño Cooking of South Texas. “Barbacoa, made from the meat of a cow’s head, is cheap yet rich in flavor.” Customarily served at weekend breakfasts,
A recipe using fresh red snapper from the Gulf, by executive chef Miguel Ravago of Fonda San Miguel, Austin.
Recipe from Chef Scott Cohen, Pavil, San Antonio
Recipe from Randy Rucker, formerly of the Rainbow Lodge Houston.
It seems simple enough—make tea, add sugar—but brewing a high-class glass of Southern champagne is “all about time, temperature, and quality,” according to Clayton Christopher, the founder of Austin-based Sweet Leaf Tea Company. He should know: In just over ten years, he’s gone from making batches of the stuff at
A crispy, calamari salad perfect for summer. Recipe by Peter Lindquist of NoRTH, in Austin.
The PartyAs at most holiday functions, there’s no escaping your kin at a tamalada, or tamale-making party. For generations, Latinos have gathered at Christmastime to cook, assemble, and eat the age-old dish (tamales date back to pre-Columbian times). “A tamalada is a multifamily, multigenerational event,” says Sylvia Cásares, who owns
Enjoy the start of apple season with this recipe from the Pastry Queen.
Use local ingredients to make this summertime treat.
A recipe from Ruben Ortega of Backstreet Cafe, in Houston.
A Southern staple, from Hoover’s Cooking, in Austin.
A recipe from Helen Corbitt, who reigned as Neiman Marcus's head chef for seventeen years.
The perfect complement to a few slices of brisket, a slab of ribs, and a couple of links of sausage.
Airy breads with sweet or savory fillings, kolaches are the Czechs’ best-known contribution to Texas cooking. We show how to make them with three different fillings.
Hope Rodriguez's recipe for the Texas breakfast staple.
Recipe from Rough Creek Lodge, in Glen Rose.
Equipment1 turkey cooker with a propane burner (also called a catfish cooker or crawfish boiler) 1 36- to 40-quart stockpot and basket 1 large turkey injector with needle 1 deep-fryer thermometer or candy thermometer elbow-length oven mittsCinnamon-Chile Rub1/2 cup cinnamon 1/2 cup pasilla or other red chile powder 1/2 cup
Saucy Katherine Anne Porter’s recipe for mole.
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.
The Eighty-third Legislature just named the pecan pie the state pie of Texas. Celebrate by baking one using one of our very favorite recipes.