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 and our partner H-E-B is sure to inspire. Happy holidays!
The original ranch-to-table restaurant shares its Texas spin on comfort food classics.
The coastal hot spot features a menu of midcentury island-time sippers, perfect for any time of the year.
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.
This easy-to-make recipe combines two of our favorite snacks into one heavenly tailgate or party dish.
In ’Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
This midcentury recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.
As always, bacon makes everything better, even this classic go-to for parties and cookouts.
The lemonade-infused version, which debuted last year, makes for refreshing cocktails. Here are three to try at home.